sf > wrote in news:2a5rp0hv1t1ie0blq3d9nt6rvvlvmstagp@
4ax.com:

> 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

I think this has all been addressed before, but we're talking about corn
MEAL not cornflour. Cornflour is precisely the same thing as cornstarch,
not commonly known in this country as cornflour, but quite commonly known
in the UK by that name. Cornflour is used predominantly as a thickener. I
have never seen it listed as an ingredient in cornbread.

In various parts of the US corn MEAL can be white or yellow, commercially
milled or stone ground, self-rising or plain. What variety you find in
your store is largely dependent on your geographical location.

I usually buy and use plain, stone ground, white cornmeal. Plain, because
I sometimes use it in things that don't require leavening; stone ground
because I like the texture; white, because it's a "family" tradition.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.