How To Make Self Rising Cornmeal Recipes

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SELF RISING CORNMEAL



Self Rising Cornmeal image

FIRST: What is Self-Rising Corn Meal? Self-rising Corn meal has leavening and salt, and is enriched with B vitamins. It does not contain flour. Self-rising cornmeal and self-rising cornmeal mix is not available in my part of the country so had to go online to find out how to make my own. There must be others out there with the same problem so decided to post. Information cmes from Aunt Jemima's website! If your recipe calls for Self-Rising Cornmeal Mix go to Recipe #254874

Provided by Galley Wench

Categories     Grains

Time 2m

Yield 1 cup

Number Of Ingredients 4

1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal, PLUS
3 tablespoons cornmeal

Steps:

  • Mix together the cornmeal, baking powder and salt.
  • Use as instructed in the recipe.

Nutrition Facts : Calories 421.1, Fat 4.1, SaturatedFat 0.6, Sodium 2292, Carbohydrate 91.3, Fiber 8.4, Sugar 0.7, Protein 9.3

HOW TO MAKE SELF-RISING CORNMEAL



How to Make Self-Rising Cornmeal image

Here's how to make self-rising cornmeal for use in all your favorite Southern recipes.

Provided by Erin Huffstetler, MyFrugalHome.com

Categories     Ingredient Substitutions

Time 2m

Number Of Ingredients 3

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 cup, Calories 456 calories, Sugar 0.8 g, Sodium 1218.9 mg, Fat 4.4 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 100.8 g, Fiber 9.2 g, Protein 9.9 g, Cholesterol 0 mg

SOUTHERN CORNBREAD RECIPE



Southern Cornbread Recipe image

Southern cornbread is crispy outside, tender inside and ready for all of your favorite cold weather dishes.

Provided by Rachel Ballard

Categories     Side Dish

Time 32m

Number Of Ingredients 5

2 cups self rising cornmeal mix (not just plain cornmeal)
2 eggs (or 1 extra large egg)
2 tablespoons vegetable oil (or an equivalent amount of refined coconut oil, bacon grease or lard )
1/4 cup vegetable oil for the skillet
1 3/4 cups buttermilk or regular milk (Start with 1 cup of liquid if you are using regular milk and add the rest as necessary)

Steps:

  • Preheat the oven to 400 degrees.
  • If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over high heat on your stovetop while you make the batter.
  • Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
  • Mix until combined and drop a small amount into your skillet.
  • If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don't pour in as much.
  • Transfer the skillet from the stove top to the hot oven.
  • Bake 25-30 minutes or until golden and set.

Nutrition Facts : Calories 255 kcal, Carbohydrate 34 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 47 mg, Sodium 631 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

HOW TO MAKE SELF RISING CORNMEAL MIX



How to Make Self Rising Cornmeal Mix image

Easy recipe

Provided by The Southern Lady Cooks

Categories     bread

Time 15m

Number Of Ingredients 4

3/4 cup regular cornmeal
3 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 teaspoon granulated salt

Steps:

  • You can always make more and store in an air-tight container for use in recipes.

HOMEMADE SELF-RISING CORNMEAL MIX FOR CORNBREAD



Homemade Self-Rising Cornmeal Mix for Cornbread image

This self-rising cornmeal mix is easy and convenient. Make it from scratch, with directions for cornbread, muffins, and corn sticks.

Provided by Diana Rattray

Categories     Side Dish     Bread     Ingredient

Time 10m

Number Of Ingredients 12

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)

Steps:

  • 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.
  • 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!

Nutrition Facts : Calories 104 kcal, Carbohydrate 19 g, Cholesterol 4 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 385 mg, Sugar 0 g, Fat 2 g, ServingSize 8 cups (48 servings), UnsaturatedFat 0 g

HOW TO MAKE SELF RISING CORNMEAL



How to make self rising cornmeal image

Make this easy pantry staple for light and tender cornbread you can enjoy whenever you're ready.

Provided by Rachel Ballard

Time 5m

Number Of Ingredients 4

1 3/4 cups cornmeal (finely ground if possible )
6 tablespoons all purpose flour
2 tablespoons baking powder
1/2 teaspoons salt (sea salt or table salt )

Steps:

  • Blend everything together in one bowl. Use according to whatever recipe you are following.

Nutrition Facts : Calories 251 kcal, Carbohydrate 50 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 239 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

SELF-RISING CORNMEAL



Self-Rising Cornmeal image

When recipes (such as hush puppies, corn bread, corn dogs, etc) call for self-rising cornmeal and you have none at home, it's easy to make your own with these three ingredients. Store in an air-tight container.

Provided by Clemmie King

Categories     100+ Everyday Cooking Recipes

Time 5m

Yield 4

Number Of Ingredients 3

15 tablespoons cornmeal
1 tablespoon baking powder
½ teaspoon salt

Steps:

  • Mix cornmeal, baking powder, and salt together in a bowl.

Nutrition Facts : Calories 122.2 calories, Carbohydrate 26.8 g, Fat 0.6 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 658.7 mg, Sugar 0.5 g

SOUTHERN CORNMEAL HOECAKES



Southern Cornmeal Hoecakes image

This Southern Fried Cornbread, also known as hoecakes is a classic. These can go with any meal or enjoy for breakfast with syrup!

Provided by The Southern Lady

Categories     bread

Time 25m

Number Of Ingredients 5

1 1/2 cups self-rising cornmeal
2/3 cups buttermilk or can use regular milk (too)
1 egg
1/2 teaspoon salt
2/3 cup oil (I use canola oil for cooking)

Steps:

  • Mix meal, milk, egg and salt together. Drop by spoonful into hot oil. Brown on one side then turn and fry until golden brown on both sides.

SKILLET CORNBREAD RECIPE



Skillet Cornbread Recipe image

This easy southern cornbread recipe can be used to sop up chillies, soups or as an ingredient in other recipes.

Provided by Anna Kate

Categories     Side Dish

Time 32m

Number Of Ingredients 4

1/4 cup Vegetable oil (, plus 1 teaspoon)
1 large Egg
1 1/2 cups Buttermilk (1 1/3 cups milk)
2 cups Martha White® Self-Rising Enriched Yellow Corn Meal Mix

Steps:

  • Preheat oven to 450ºF. Add 1 teaspoon of vegetable oil to well-seasoned cast-iron skillet. Place skillet in oven to heat for about 5 minutes.
  • Whisk egg in medium bowl. Then, add remaining vegetable oil, buttermilk, and cornmreal mx to bowl and mix until well-combined.
  • Carefully, pour batter into skillet, on top of the hot oil. The edges will begin to bubble!
  • Place in the preheated oven and bake 20 to 25 minutes or until golden brown.

SELF-RISING CORNMEAL MIX



Self-Rising Cornmeal Mix image

I've come across a couple recipes that require self-fising corn meal MIX and couldn't find it in my local super market so had to go on line to get 'the formula'. The 'formula' comes from the Aunt Jemima website. If your recipe just calls for self-rising cornmeal go to Recipe #255005

Provided by Galley Wench

Categories     Grains

Time 2m

Yield 1 cup

Number Of Ingredients 4

3/4 cup cornmeal
3 tablespoons flour
1 tablespoon baking powder
1/2 teaspoon salt

Steps:

  • Mix together the corn meal, flour, baking powder and salt.
  • Use as directed in your recipe.

Nutrition Facts : Calories 423.6, Fat 3.5, SaturatedFat 0.5, Sodium 2284.5, Carbohydrate 91.6, Fiber 7.3, Sugar 0.7, Protein 9.9

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