> > >
> > > I have to agree with Wayne's recipe. Although my family always used
> > > self-rising stone ground cornmeal and strictly bacon fat.
>
> Self rising CORN flour? That's a new one to me. I've never
> made cornbread with corn flour either (yes I know it
> exists), only finely ground cornmeal, with or w/o wheat
> flour.
>
> In any case, it will taste dry if it's made with only
> cornmeal and that was my point. Cornflour was NOT part of
> my equasion.
>
> sf


Helloooooooo! I didn't say self-rising CORN flour, I said self-rising
corn MEAL. At this very moment I am looking at a 5# bag of Martha
White yellow self-rising enriched corn meal with "hot rize." (as
proclaimed on the front of the bag) It already has the baking powder
and salt in the bag. It also has a tad of wheat flour in the bag.
This brand has been around, at least here in TN, since Adam was a lad.

Follow Wayne's recipe, which I heartly concur with, and my suggestion
of plenty of butter, and you will be guaranteed cornbread to make
Scarlett O'hara weep.

Leave the flour for biscuit and pie crust making.