Self Rising Cornmeal Mix

Make your own self rising cornmeal mix and skip the store bought version. Not only is it healthier, but it’s more budget friendly.

Self-Rising Cornmeal Recipe

I love a nice slice of corn bread. Hot right out of the skillet! Light and fluffy with a golden top and a crunchy crust on the bottom.

Add a huge pat of butter for me but my husband loves his with butter and drizzled with honey.

Not only does this easy recipe make cornbread, there are lot of recipes that use it.

Think about using it as an easy way to coat your fish at your next fish fry.

Ingredients Needed

Cornmeal – Use finely ground cornmeal if possible. Substitute white corn meal or yellow cornmeal or finely ground dried polenta.

Flour – Use all purpose flour for this recipe. Substitute wheat flour if desired.

Baking powder – This is the leavening agent so it’s very important to use fresh.

Salt – I prefer to use Kosher salt but you can use sea salt or table salt.

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How to Make Self Rising Cornmeal Mix

First: Combine all the dry ingredients in a bowl.

Second: Whisk to mix. Store until ready to use.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How to Use Self-Rising Cornmeal Mix

• Skillet cornbread
• Corn sticks
• Corn muffins
• Cornmeal cakes

How long does it last?

Keep it in an airtight container in a cool dry place. It will last for up to 2 months.

What’s the difference between cornmeal and self rising cornmeal mix?

Regular cornmeal is just ground up dried corn. Self rising cornmeal includes flour and a leavening agent like baking powder.

The biggest difference is the texture. I like a medium ground cornmeal with some texture to it.

f you like a lot of texture, stone ground will work best.

Do I use yellow or white cornmeal?

Yellow corn meal and white corn meal work and taste the same. The white will have a much lighter color when you make cornbread but this also depends on other factors.

Using buttermilk or farm eggs with a darker, more orange colored yolk, will also change the color of the cornbread.

How do you make cornbread rise higher?

The quickest way to ruin or have flat cornbread is using expired baking powder. This is the chemical agent or leavening agent that makes it self rising.

If you are using buttermilk in your cornbread recipe, this is what reacts with the buttermilk to make it fluffy.

How to Test Baking Powder

1. Place a teaspoon of baking powder in a bowl. Pour 1/2 cup boiling hot water over it. If it starts to bubble, it is still good.
2. Test a teaspoon of baking powder by placing in a bowl. Pour 1/2 cup room temperature white vinegar in with it. It should bubbly and be fizzy very quickly. This is the chemical reaction that makes your cornbread light and fluffy.

How to Make Cornbread

Combine the self-rising corn meal mix with 6 tablespoons vegetable oil, 1 1/4 cup milk, and 1 egg.

Whisk together and pour into a screaming hot cast iron skillet. Bake at 425F for 20 minutes or until golden brown.

Tips for No Leftovers

• My favorite brand of store-bought, if you need to, is martha white self rising corn meal mix.
• Also known as Hot Rize or Quick Rise.

Use it to make this Cornbread Cowboy Casserole that is hearty enough for the whole family. Or you can crumble up the leftovers in a delicious cornbread salad that is perfect for picnics!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Skip the store bought bag and make your own self-rising cornmeal mix. It’s so versatile and you will always have some on hand for those last minute corn muffins you love to make!

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