How to Make Self-Rising Cornmeal
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Self-rising cornmeal is a staple in the South, but it’s difficult to find anywhere else. If you’re having trouble locating it in your area, or you’ve simply run out, use this quick and easy recipe to make your own.
Self-Rising Cornmeal Recipe
Note: This recipe makes self-rising cornmeal NOT self-rising cornmeal mix. If your recipe calls for self-rising cornmeal mix, you need a recipe that also includes flour. Double check your recipe to make sure you’re making the right one.
Ingredients:
1 cup cornmeal (yellow or white)
1-1/2 tsp baking powder
1/2 tsp salt
What You Do:
Whisk the ingredients together, until the baking powder and salt are well incorporated with the cornmeal. Then, use, or store in an air-tight container. Your homemade self-rising cornmeal will keep in the fridge for up to six months. If you prefer to store it in the pantry, you’ll need to use it up sooner.
Did you use stone-ground cornmeal in this recipe? Then, you’ll definitely want to store it in the fridge for maximum shelf life.
This recipe makes the equivalent of one cup of self-rising
Need more than one cup? Here’s how to make as much as your recipe calls for:
For 2 cups: 2 cups cornmeal + 1 Tbsp baking powder + 1 tsp salt
For 3 cups: 3 cups cornmeal + 1-1/2 Tbsp baking powder + 1-1/2 tsp salt
For 4 cups: 4 cups cornmeal + 2 Tbsp baking powder + 2 tsp salt
For 5 cups: 5 cups cornmeal + 2-1/2 Tbsp baking powder + 2-1/2 tsp salt
For 6 cups: 6 cups cornmeal + 3 Tbsp baking powder + 3 tsp salt
How to Make a Big Batch of Self-Rising Cornmeal
To make the equivalent of one 5-lb bag of self-rising cornmeal, combine:
15 cups cornmeal
7 Tbsp + 1-1/2 tsp baking powder
2 Tbsp + 1.5 tsp salt
How to Make Self-Rising Cornmeal
Here’s how to make self-rising cornmeal for use in all your favorite Southern recipes.
- Total Time: 2 minutes
- Yield: 1 cup 1x
Ingredients
- 1 cup cornmeal (yellow or white)
- 1–1/2 tsp baking powder
- 1/2 tsp salt
Instructions
Mix ingredients together, until the baking powder and salt are fully incorporated with the flour.
Use immediately, or store in an air-tight container. This homemade self-rising cornmeal will keep for up to six months in the fridge. It can also be stored in the pantry, but you’ll need to use it up sooner.
If you used stone-ground cornmeal to make this recipe, store it in the fridge.
Notes
This isn’t the same thing as self-rising cornmeal mix. If your recipe calls for cornmeal mix, you need a recipe that includes flour.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Ingredient Substitutions
- Method: Mix
- Cuisine: Southern
Keywords: how to make self-rising cornmeal, self-rising cornmeal substitute
Ok…I’m going to show my ignorance (being that I’m from the North;) but what would you use self-rising flour and corn meal for? tx
Southerners use self-rising flour to make biscuits, pancakes, cakes and muffins. It’s just flour with the leavening agent (baking powder) already mixed in. Many people like it because it saves you from having to add your leavening separately. Self-rising cornmeal is used to make cornbread, corn muffins, etc. It also has the leavening already added for convenience.
I don’t use either myself (probably b/c I grew up in Northern Va), but many (if not most) Southerners consider it a must-have.