On Wed, 4 Dec 2019 08:11:18 -0500, jmcquown >
wrote:

>On 12/4/2019 7:23 AM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 12/4/2019 5:50 AM, Cindy Hamilton wrote:
>>>> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5,
>>>> wrote:
>>>>> On Tuesday, December 3, 2019 at 2:40:51 PM UTC-6, Leo wrote:
>>>>>>
>>>>>>> There are two corn bread recipes on the Albers' web site.
>>>>>>>
>>>>>> Starts with 1 cup Albers® Yellow Corn
>>>>>> Meal.
>>>>>>
>>>>>> 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar,
>>>>>> 1 Tbsp
>>>>>> baking powder, 1 tsp salt,
>>>>>>
>>>>>> leo
>>>>>>
>>>>> Do they not offer a self-rising cornmeal?
>>>>
>>>> I've never seen the point in self-rising anything.* I have baking powder
>>>> and baking soda.* It's the work of a few seconds to add it to the other
>>>> dry ingredients.
>>>>
>>>> What do you do when non-self-rising is called for?* Stock both kinds?
>>>>
>>>> Cindy Hamilton
>>>>
>>> I agree with you there, Cindy.* I've never bought self-rising cornmeal
>>> (or self-rising flour, for that matter).
>>
>> Me either.
>
>Thanks, Julie! It may sound like I'm stereotyping, but self-rising
>seems to be a "Southern" thing. (Hey, I live in the Southern US.) I've
>never bought self-rising anything. It's easy enough to add the rising
>ingredients if needed. Leave them out if not.
>
>Jill

the only time I bought self rising flour was for a batter (don't
remember what I was battering). I do remember that the batter turned
out better than anything I had tried before. I didn't get that flour
again because it was a long time before I fried anything again and I
figured that the oomph was gone from the flour
Janet US