"sf" > wrote in message
...
> On Thu, 18 Nov 2004 00:29:43 -0600,
> (Joan NOTJoAnn) wrote:
>
>> Why is that bizarre?? Walk into ANY grocery store in the South, mom &
>> pop corner market to the warehouse sized ones and that's what you will
>> see on the shelf.
>
> I don't live in the South and have never heard of it.
>
> The only self rising flour I know of is wheat. Corn flour
> isn't common around here - although I've purchased (but
> never used) it and Self rising corn flour is not even a blip
> on my radar screen.
>
> sf
> Practice safe eating - always use condiments
It's corn meal, not flour. Think polenta. Or think any kind of corn meal you
find anywhere in the USA, but with baking powder and salt added (as is added
to self-rising wheat flour). It's right next to the Quaker brand corn meal,
organic stone ground corn meal and corn bread mixes. It's readily available
here in Houston (kinda southern) and I've seen plenty of recipes that call
for it.
A bit sniffy about anything self-rising? Give this quick bread a try:
Beer Bread
3 cups self-rising flour
1 tsp. salt
3 TBLSPS sugar (less to taste)
1 can beer (12 0z)
4 oz butter, melted.
Spray a 9"x5" loaf pan with Pam or grease and dust with flour
Mix dry ingredients with beer (mixture will be thicker than a batter but
looser than a dough) and pour the melted butter over the top. Cook at 350
for one hour.
You can add grated cheese or herbs to taste.
Regards,
Susan