Self Rising Cornmeal Mix Recipes

HOW TO MAKE SELF-RISING CORNMEAL

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.

SELF RISING CORNMEAL

Steps:

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

SOUTHERN CORNBREAD RECIPE

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.

MY BEST SOUTHERN CORNMEAL MUFFINS

Steps:

• Preheat oven to 475 degrees. Put cornmeal mix in a medium bowl. Beat the egg in a 4 cup pyrex measuring cup (or another medium bowl), add buttermilk and vegetable oil and mix until smooth. Pour buttermilk mixture over the cornmeal and stir until combined. Do not over mix...a few small lumps are fine. Set aside while you prepare the pan.
• Grease a 12-count muffin tin by drizzling 1/4-1/2 teaspoon of vegetable oil in each cup and spreading it around, making sure to coat the sides. Place muffin tin in the hot oven until very hot....you should be able to smell the pan and the oil cooking almost, but not quite, burning ...this will only take 5-6 minutes if your oven is nice and hot.
• Carefully take the hot pan out of the oven and immediately fill with cornmeal batter, each cup about 3/4 full. The batter should sizzle and pop as you pour it in. Do this quickly and immediately return the pan to the hot oven. Bake until dark golden brown, 15-20 minutes.
• When the muffins come out of the oven, immediately remove them from the muffin tin and place on a cooling rack (otherwise the crusts will steam and turn soft) Serve as soon as possible with salted butter.

HOMEMADE SELF-RISING CORNMEAL MIX FOR CORNBREAD

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!

HOW TO MAKE SELF RISING CORNMEAL

Steps:

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

HOW TO MAKE SELF RISING CORNMEAL MIX

Steps:

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

RITA'S SELF-RISING CORNBREAD MIX

Steps:

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

SELF-RISING CORNMEAL

Steps:

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

SELF-RISING CORNMEAL MIX

Steps:

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

CORN BREAD (TENDA-BAKE SELF-RISING CORN MEAL MIX)

Steps:

• Makes 6 servings.
• Preheat oven to 400F. Measure out 1/4 cup shortening and transfer to an 8 inch iron skillet. Place the skillet containing the shortening into the hot oven for 5 minutes (let the shortening melt).
• Mix the egg, milk and corn meal until smooth. Pour the hot shortening into the mix; mix until shorteing is thoroughly incorporated into the corn bread batter.
• Pour the batter into the skillet. Place the skillet back in the oven and bake for 25 to 30 minutes or until done.
• Turn out onto a large plate and cut into 6 wedges.

DEEP-FRIED SOUTHERN HUSH PUPPIES

Steps:

• Gather the ingredients.
• In a deep fryer or heavy, deep skillet, heat 2 to 3 inches of oil to 370 F.
• In a mixing bowl, combine the self-rising cornmeal mix, self-rising flour, and onion. Add milk and egg and mix well.
• Let the batter stand at room temperature for 5 minutes.
• Drop the batter by tablespoons into the hot oil, careful not to overcrowd the pan.
• Fry the hush puppies in small batches until deep golden brown, turning several times to brown evenly. It'll take around 3 batches at 2 to 3 minutes each.
• Drain on paper towels. Serve and enjoy!

CORNBREAD, MARTHA WHITE RECIPE FOR SELF-RISING MIX

Steps:

• Preheat oven to 450 F
• (If using cast iron, preheat the iron in the oven. Spray just before pouring in mix.)
• Mix all ingredients.
• Spray muffin tins or baking pan with canola oil.
• Makes 12 muffins (fill 2/3 full) or 16 corn sticks.
• Bake 15 to 20 minutes. Cast Iron seems to take less time.

MINDY'S NASHVILLE CORNMEAL COOKIES

Steps:

• Instructions Heat the oven to 375 F. Cream the butter and sugar in a large mixing bowl with an electric mixer until light and fluffy. Add the egg, vanilla and lemon zest, if using. Blend well. On a low mixer speed, blend in the flour, cornmeal mix, and the salt just until well blended. Using a small scoop or two teaspoons, scoop balls of dough, about 1-inch in diameter, and roll the balls in a shallow bowl of sugar. Place the balls on a baking sheet about 1 inch apart. Flatten slightly with your fingers. Bake 11 to 13 minutes or until the edges are golden brown. Remove from the baking sheet and cool on a wire rack. Makes about 45 cookies. If using plain cornmeal, add 1 teaspoon baking powder to the dry ingredients.