- 1 cup cornmeal (yellow or white)
- 1–1/2 tsp baking powder
- 1/2 tsp salt
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.
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.