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The only difference between white and yellow corn meal is the color of corn used when it was ground. White corn meal starts with ground white corn, and yellow corn meal starts with yellow corn. They are interchangeable in recipes. Historically, white corn meal is preferred in the South and yellow is preferred in Texas and the rest of the U.S.
In the South, we love bakin' apple pies, fritters, cobblers, and more. The best apples for baking are the ones that hold their shape and don't turn to mush when heated. An easy rule of thumb is to think "not red." Two of the most widely available cooking apples have yellow and green skins: Golden Delicious and Granny Smith. Ideal for all kinds of baking, Granny Smith apples have a crisp, tart flavor, and Golden Delicious apples have a floral taste. Rome Beauty is a red variety that also is good for baking. Read our page about Cooking with Fruit for more helpful tips.
An iron skillet will never wear out, but you need to treat it right by "seasoning" it, which prevents rust and keeps food from sticking. To season iron cookware, rub it (inside and out) with vegetable oil or shortening. Bake it in an oven at 350° for one hour. Remove it from the oven, and wipe off the excess oil with a paper towel. To maintain the finish, clean the cast iron using only hot water and a good stiff brush (never harsh detergents), and never wash it in the dishwasher. You may need to re-season it periodically. A well-seasoned skillet is a must for making crisp cornbread recipes.
Sometimes, cookies and biscuits will over-brown on the bottom because the oven temperature is too high. It's a good idea to check your oven calibration with an oven thermometer to verify the temperature. Over-browning also occurs when dark baking pans, which absorb heat, are used. It's best to bake cookies, quick breads, and biscuits on shiny pans to prevent burning on the bottom.
"Cut in" means to distribute small chunks of a solid fat (butter or shortening) into flour before adding the liquid (usually milk or water). You do this using a pastry blender or two knives in a crisscross cutting motion. This technique is used when baking biscuits or pastry, so they are tender and flaky. When the dough is baked, the fat melts in pockets, which produces the flaky layers. You can re-create the flaky biscuits available at restaurants by leaving the fat in larger pea-sized chunks. Want more tips for makin' biscuits? Check our our Southern Basics section.
Bolted means it is sifted through a fine sieve or screen.
Sweet milk is simply fresh milk, not buttermilk. It's an old-fashioned Southern term commonly used to distinguish between the two in the days before refrigeration, when people churned their own butter and always had buttermilk on hand. Sometimes, it's preferable to bake using "sweet" milk when there are other strongly flavored ingredients, such as sharp cheddar cheese.
Caramelize onions by cooking them until they are a deep, golden-brown color and have a sweet, nutty flavor. You need to cook the sugar that is present in the onion until it turns brown, or "caramelizes." The object isn't to burn them, but to brown them slowly. To do this, cook the onions in butter or oil over low heat for at least 15 minutes. The sweet onions will add new depth and style to many recipes, even traditional Southern cornbread.
Over-ripe bananas are great for baking because they have lots of sweet flavor and a soft texture. You easily can keep them on hand in the freezer. Simply take the bananas out of their skins, seal them in a plastic bag, and place in the freezer. They'll keep for months. Then, whenever you want to make your favorite banana bread, all you have to do is defrost as many as you need, mash them, and proceed with your recipe.
Cutting dried fruits with a knife is difficult because the fruits are so sticky. In the Martha White Kitchen, we find kitchen shears come in handy for this task. It's easier to snip the fruit into uniform pieces because the scissors' motion keeps the fruit from sticking. Periodically, while snipping the fruit, dip the scissors' blades in water. Bits of dried fruits add lots of flavor to baked goods, such as muffins and quick breads.
Batters are liquid mixtures of flour, eggs, and milk or water. Breadings are dry ingredients used to coat fish, such as cracker crumbs, bread crumbs, flour, or cornmeal. Usually, the fish is dipped into an egg mixture, then into the dry mixture. Batters tend to result in a thicker, breadier coating after the fish is fried. Corn meal breading is the favorite way to prepare Southern favorites, such as catfish and crappie.
For best quality, we recommend storing Martha White products in a cool, dry place and using them within the stated guidelines below; however, there are no safety concerns using products beyond the recommended shelf life.
|Product Category||Recommended Shelf Life|
|Corn meal mixes (includes self-rising)|
|Regular corn meal||8 months|
|Quick and regular grits|
|All flour except whole wheat|
|Hush Puppy mix|
|Pizza crust mix|
|Pound cake mix||12 months|
|Corn muffin mix|
|Pouch muffins, except corn|
Many requests are received each year for recipes using Martha White products. Some of the most requested recipes are included in our recipes section.
Yes, she sure was! In 1899, Royal Flour Mill owner Richard Lindsey named his finest flour after his then 3-year-old daughter, Martha White. Since that time, Martha White has consistently provided home bakers with quality baking ingredients, mixes, and a wealth of baking tips and recipe information.
If a recipe calls for Self-Rising Flour, add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt for every cup of all-purpose flour substituted in the recipe. We do not recommend using Self-Rising in place of all-purpose flour because it will result in a very salty, strong baking powder taste.
From time to time, we do offer coupons in Redplum® coupon inserts delivered in the newspaper or by mail and through online coupon sites such as coupons.com. We also may partner with local retailers and grocery stores to provide coupons either in-store, through their advertising circulars or on their websites.
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If you have difficulty locating your favorite variety of Martha White products, find out where to buy the product here.
If you would like to see the product available at a particular grocer in your area, we encourage you to speak with your local store managers and request this item be given shelf space. Additionally, some of our products are available through the Smucker's® Online Store at onlinestore.smucker.com.
We are committed to providing a broad range of quality products designed to address the various needs and dietary preferences of our consumers; however, our collection of Martha White products currently contain or may contain ingredients derived from sources of gluten.
The manufacturing code is the date the product was made. It might look something like this: 4 122 420 0321.
- The first number represents the year it was made. For instance, the 4 in our example code means it was made in 2004. A number 3 would mean it was made in 2003, 2 in 2002, and so on.
- The next three numbers represent the day of the year the product was made. In our example, the 122 (or one hundred and twenty second day) is May 2 (May 3 during Leap Year).
- The third set of numbers or letters are plant codes, which have nothing to do with the date.
- Finally, the last four digits represent the time displayed in military time.
A "Best If Used By" date code may appear on your product. This future date, projected from the original date of manufacture, represents the last day the product is guaranteed to be fresh. It might look something like this: APR 04 2007. The date code represents the month, date, and year.
The products are still safe to consume, but you may detect changes in product flavor, volume, or texture after this date. We do not advise using products past their "Best If Used By" date because we cannot guarantee the same taste, quality, or performance.
To view more tips about flour safety, click here.