"sf" > wrote in message
...
> On Sun, 19 Jan 2014 20:15:19 GMT, "l not -l" > wrote:
>
>>
>> On 19-Jan-2014, "Ophelia" > wrote:
>>
>> > i just downloaded a book called:
>> >
>> > The Cornbread Bible
>> > A recipe Storybook
>> >
>> > by Jennifer Shambrook PhD
>> >
>> > When I get my corn meal next week I will be well set
>> >
>> > A question if I may to all the cornmeal aficionados?
>> >
>> > She talks about self raising cornmeal. If the stuff I get isn't self
>> > raising, what proportion of raising agent (and what) will I need to
>> > use?
>> I've read, and tucked away for future use, that the substitution is 1 cup
>> plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup
>> self-rising
>> cornmeal. I admit that, to date, I have not had the need for
>> self-rising
>> cornmeal.
>>
> Me either, but I can't say I've ever seen self-rising cornmeal in the
> grocery store either. I downloaded the kindle version to my cloud
> reader and see that it must be another typically Southern ingredient
> that we don't find elsewhere very often, because she talks about
> "smuggling" it into Pennsylvania when she "lived up North".

I haven't read much of it yet. I only got it a few hours ago and have only
looked through the recipes. What do you think of it in general?


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