Gluten-free raisin bread by Erythrosine

Mix together:

4 cups of self-rising white cornmeal (which has baking powder and salt in it, see below)
3 cups of milk
4 tablespoons of melted butter
1/2 cup sugar
3/4 cup raisins (about)
1/2 cup sunflower seeds (about)
2 teaspoons cinnamon

Bake in a greased 9x13" pan at 450°F for 30 minutes.

Self-Rising Cornmeal by Li
Here's a recipe for self-rising cornmeal from the Aunt Jemima website:

For one cup of self-rising cornmeal:

1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup + 3 tablespoons Quaker or Aunt Jemima Corn Meal