On 19-Jan-2014, sf > wrote:

> 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 believe it is a "southern" thing, or at least regional. We have it here
in STL in some supermarkets, pretty much the same ones that have hock and
shanks and similar items. Though my grandmother never used it, preferring
coarse ground from the feed mill, self-rising cornmeal is what was sold in
my grandparents general store in 1950s Kentucky.