|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Self-rising cornmeal mix is an essential pantry item in the South. It is convenient to have on hand for cornbread, muffins, hush puppies, and more. If your recipe calls for self-rising cornmeal mix and you don't have it, here's a simple recipe for how you can make it yourself quickly and easily. Just keep the mix in a labeled sealed container in the pantry or refrigerator so you have it on hand and ready to go. It can also be frozen for extra long term use.
This mix would also make a useful and welcome homemade food gift. Just include the instructions for making cornbread or other dishes on a recipe card. We've included a quick and easy recipe for making cornbread, corn sticks, or corn muffins using your homemade mix.
- For the Mix:
- 6 cups cornmeal (white or yellow, regular or stone-ground)
- 1 3/4 cups all-purpose flour
- 1/4 cup baking powder
- 4 teaspoons salt
- For Cornbread, Corn Sticks, or Muffins:
- 2 cups cornmeal mix
- 1-2 tablespoons sugar (optional)
- 1/2 teaspoon baking soda (if using buttermilk)
- 1 1/3 cups milk (or 1 3/4 cups of buttermilk)
- 1 large egg
- 1/4 cup vegetable oil (or melted shortening or butter)
Make the Mix
Gather the ingredients.
Combine all of the ingredients in a bowl and whisk until thoroughly blended.
Store in the pantry or refrigerator in a large sealed container or zip-top food storage bag.
Make Cornbread, Corn Sticks, or Muffins Using Mix
Gather the ingredients.
Heat the oven to 425 F (220 C/Gas 7).
Grease a 10-inch iron skillet or an 8-inch square baking pan for cornbread or corn stick pan for corn sticks and place in the oven to heat. For muffins, grease a muffin pan and set aside.
Add the cornmeal mix, sugar (if using), and baking soda (if using buttermilk) to a mixing bowl and whisk together.
In another bowl, whisk 1 1/3 cups milk or 1 3/4 cups buttermilk together with the egg. Stir in the vegetable oil, melted shortening, or melted butter.
Stir the liquid ingredients into the dry ingredients until blended. Pour the batter into the prepared pan or muffin pan.
Bake cornbread in the preheated, prepared pan for 20 to 25 minutes or until firm and lightly browned. Fill the preheated, prepared corn stick pan 2/3 full and bake for 12 to 15 minutes until browned. Bake muffins in the prepared muffin tin for 18 to 20 minutes, or until lightly browned and cooked through.
Serve warm and enjoy!
- Stone-ground cornmeal contains the natural germ, so it has a shorter shelf life. If you are using stone-ground cornmeal, keep the mix in the refrigerator or freezer.