How to make self rising cornmeal
Learn how to make self rising cornmeal (also called cornmeal mix) for the best homemade cornbread you’ve ever eaten even if you can’t buy it in a store where you live. This is the secret to great southern baking!
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Tips for self rising cornmeal
- Self rising cornmeal (also called self rising cornmeal mix) is a blend of the dry ingredients. You need to add all purpose flour, salt, and baking powder in the right ratios with cornmeal to get a light and tender cornbread.
- It doesn’t really matter if you use yellow or white cornmeal, but the grind is important.
- Medium grind gives you more coarse final products. Stone ground cornmeal will be too chunky. Try to get finely ground for the best results or you can process coarse cornmeal in a food processor until it’s smoother.
- Make sure you use fresh baking powder that’s less than 6 months old for proper rise.
- Store cornmeal mix on the shelf in an airtight container for up to 6 weeks or make each batch fresh for best results.
To make 2 cups of cornmeal mix:
- 2 cups cornmeal (finely ground)
- 8 tablespoons all purpose flour
- 2 1/2 tablespoons baking powder
- 3/4 teaspoon fine sea salt or table salt
You can kick off your cornbread making skills with my classic crispy skillet version.
How to make self rising cornmeal
Make this easy pantry staple for light and tender cornbread you can enjoy whenever you're ready.
Ingredients
- 1 3/4 cups cornmeal finely ground if possible
- 6 tablespoons all purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoons salt sea salt or table salt
Instructions
- Blend everything together in one bowl. Use according to whatever recipe you are following.
Nutrition
Calories: 251kcalCarbohydrates: 50gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 239mgPotassium: 674mgFiber: 6gSugar: 1gCalcium: 211mgIron: 2mg
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first time been on here. first you don’t look like you been a nurse for 20 years.
now with this self rising cornmeal, I want to fry it.
I have a large bag course grind yellow meal. Do I still make it like you said.
thank you Char
Hi Charlotte, you just need to add your leavening agents. If it’s coarsely ground it will be a bit crunchier and crumblier, but it will work. And yes, I’m 46 🙂 –Rachel
If you are using buttermilk, shouldn’t you add baking soda also?
There’s baking soda in baking powder.
I think 2 1/2 tablespoons are way too much baking powder. I did not like the taste. Is it possibly a mistake? Should it say 2 1/2 teaspoons?
Hey Angi, great question. It’s not a typo and amazingly it’s a much lower amount than most comparable recipes. Food.com uses just 3/4 cup cornmeal and 1 tablespoon baking powder. I can’t imagine how terrible that would be! You’re welcome to reduce the amount and see how your cornbread turns out. –Rachel
I will try again with less baking powder and whisking the egg white before mixing it with the other ingredients.
Self rising cornmeal, buttermilk and one egg. Melt 1/4 stick of butter in a 8” cast iron skillet on the stovetop while the oven is preheating to 425 degrees F. Mix self rising cornmeal, one egg, and enough buttermilk to make a slurry to your liking. When the butter is sizzling, pour in your slurry..it should sizzle. Bake until as brown as you like it..approximately 15/ 20 minutes ( I like mine crusty). NO flour and definitely NO sugar. The crust is yummy, and the interior has a tooth. Don’t ruin my southern cornbread with flour please. Try it you’ll like it…like Mikey! My grandma made a thin cake as she liked the crust the best!
Annie,
You wrote, “Many people think that cornbread is made exclusively from ground cornmeal alone–and it sure isn’t. You need to add all purpose flour, salt, and baking powder in the right ratios with cornmeal to get a light and tender cornbread.”
This statement is true only if making baked cornbread. If making hot water cornbread all you need is cornmeal, salt, and boiling water, then fried in oil using cast iron skillet.
Grandpa Glenn
Right Glenn. When I wrote this post it was with baked cornbread in mind but I will say that I also use this same recipe for skillet cornbread with great results. –Rachel
Isn’t that called hoe cakes or lace bread on top of the stove?
can i use self rising flour in this recipe?
Yes Annie you absolutely can if you have it. Most people can’t find it where they live so I give them a homemade version here. –Rachel
Fried (skillet) cornbread patties has many names depending on where you live and what the ingredients are.
Cornbread where I grew up was made with white cornmeal, salt, boiling water and was called “Hot water cornbread” or just “cornbread”. Boiling water is an important part because you must have high temps to release the starch from the cornmeal. It is this, when fried, that gives the little patties a wonderful crunchy outside, but a softer and moist inside. Darn, I’m getting hungry just writing this.