"ItsJoanNotJoAnn" > wrote in message
om...
> sf > wrote in message
> >. ..
>>
>> 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
>
>
>
> Evidently when my posts appear on your computer they must be garbled
> into the Russian language. Not once, nada, nil, nope, not at all,
> have I said a word, not nary a word, about 'corn flour'. I've
> referred to it in every post I've written as 'CORN MEAL,' but somehow
> it is appearing on your screen as 'flour'. I don't know what corn
> 'flour' is, never heard of it, wouldn't recognize it if I saw it. As
> far as I'm concerned, these would be two completely different things,
> such as apples & oranges are two different things.
>
> Zip by your grocery store on the way to drop off your computer at the
> repair shop. Stroll down the baking aisle where wheat FLOUR is see if
> they have Aunt Jemima corn MEAL. That was the brand I was able to
> locate on a trip to Pennsylvania a couple years ago. Purchase a bag
> of MEAL and follow Wayne's recipe. Remember, don't add wheat FLOUR
> unless your goal is cake. While still blistering hot, add liberal
> amounts of butter.
>
> If you can't find it in your market, perhaps you have a Mexican market
> close by?


I don't know where this person is but my daughter lived in Australia for
awhile and she couldn't find cornmeal. Maybe she didn't look in the right
grocers but I would send her packets of cornbread mix and grits. The people
she was staying with weren't that excited by it, especially the grits.