sf > wrote in
:

>
> 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!!!!

No, noone waas talking about Jiffy or other cornbread mixes, only self-
rising cornmeal. Cornbread mixes usually have wheat flour in them in
additioni to the cornmeal and leavening. Often the only user addition is
water and sometimes an egg. Obviously, the self-rising cornmeal is is
unavailable in your area. As I said earlier, it's distribution is largely
geographical.

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

Yes and no. In some areas what is labeled cornflour is exactly the same as
cornstarch. In other areas both are sold and they are different products.


> ````````````````````
>
> 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



--
Wayne in Phoenix

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