Homemade Self-Rising Cornmeal Mix for Cornbread

A pan of southern cornbread
Diana Rattray
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 8 Cups (48 Servings)
Nutritional Guidelines (per serving)
64 Calories
1g Fat
13g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 Cups (48 Servings)
Amount per serving
Calories 64
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 349mg 15%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 5%
Protein 1g
Calcium 72mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Self-rising cornmeal mix is an essential pantry item in the South. It is convenient to have on hand for cornbread, muffins, and corn sticks.

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. Just keep the mix in a sealed container in the pantry or refrigerator.

This mix would also make a useful and welcome homemade food gift. Just include the instructions for making cornbread, corn sticks, and cornbread muffins.​​


Steps to Make It

  1. Gather the ingredients. 

  2. Combine all of the dry ingredients in a bowl and whisk until thoroughly blended. 

  3. Store in the pantry or refrigerator in a large sealed container or zip-close food storage bag.

How to Make Cornbread, Corn Sticks, or Muffins With the Mix

Basic Cornbread

  1. Heat the oven to 425 F (220 C/Gas 7).

  2. Grease a 10-inch iron skillet or an 8-inch square baking pan. Place the pan in the oven to heat.

  3. Put 2 cups of cornmeal mix in a large bowl. Add a tablespoon or two of sugar if you like slightly sweet cornbread. If making the batter with buttermilk, add 1/2 teaspoon of baking soda.

  4. In another bowl, whisk 1 1/3 cups of milk or about 1 3/4 cups of buttermilk with 1 large egg.

  5. Stir in 1/4 cup of vegetable oil, melted shortening, or melted butter.

  6. Stir the milk mixture into the dry ingredients until blended.

  7. Pour the cornmeal batter into the prepared skillet or baking pan.

  8. Bake for 20 to 25 minutes, or until the cornbread is firm and lightly browned.

  9. Cut into wedges or squares and serve with butter.

Corn Sticks

  1. Heat the oven to 425 F (220 C/Gas 7).

  2. Grease the corn stick pans and place in the oven to heat.

  3. Fill greased corn stick pans about 2/3 full with the batter.

  4. Bake for 12 to 15 minutes, until the corn sticks are browned.


  1. Heat the oven to 425 F (220 C/Gas 7).

  2. Grease the muffin cups or spray with nonstick cooking or baking spray.

  3. Spoon the batter into the muffin cups, filling about 2/3 full.

  4. Bake for 18 to 24 minutes, until the muffins are lightly browned.

  5. *Use regular steel-ground or stone-ground white, yellow, or blue cornmeal.


  • 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.

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