I am new to this forum..
I will be making a Mexican dish for a potluck and it calls for self-rising cornmeal. I couldn't find any at the store. How much baking powder would I need for this to become "self rising".
Also, the differences in suguars. Confectionery sugar is icing sugar is it not? and what exactly is fruited powdered sugar used for. Can they be inter-changed for any reciepe and if so, will it alter the flavour that much.
Any help would be appreciated.
Also, what's the difference in using unsalted vs. salted butter for baking.
I tend to use soya margarine. Does that affect the outcome?