"ItsJoanNotJoAnn" > wrote in message
m...
>> > >
>> > > 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.



There is a recipe in the Damnyankee in a Southern Kitchen that I have made
for years. It is not caketype. It is 1cp of cornmeal, 1tsp each baking soda
and salt, 2cps buttermilk, 1 beaten egg and 2Tbs butter. 450 about 30 min. I
also add a little sugar.