Wayne..... I'm not disputing CORNMEAL, I'm disputing the
SELF-RISING part. I've NEVER HEARD OR SEEN self-rising
cornmeal... unless it's a box of Jiffy Mix Cornbread. If
that's what everyone means, then SAY IT!!!!

BTW: Cornflour is VERY different from corn starch. It's
finely ground cornmeal which has a texture similar to wheat
flour.

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On Sat, 20 Nov 2004 03:21:41 GMT, Wayne Boatwright
> wrote:

> 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.


sf
Practice safe eating - always use condiments