Selfrisingcornmeal 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.

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.

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!

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.