How To Make Self Rising Cornmeal
Homemade Self Rising Plain Cornmeal. Use in place of packaged brands for any cornbread recipe not containing flour. Mix makes 4 cups total (enough for 2 dozen+ cornbread muffins).
If you’re out of self rising cornmeal, or don’t live in an area where the stores carry it, here’s a quick version to make at home!
Use this homemade cornmeal mix in any recipe calling for “self rising cornmeal”.
It works well for skillet cornbread, cornbread muffins, breading, hoe cakes, hush puppies, and more.
Cornmeal – preferably fine ground. We like white cornmeal but yellow is good, too.
Baking Powder – this leavener adds the necessary baking soda and calcium phosphate found in self rising cornmeal.
Salt – just plain, fine salt adds flavor.
- Always be sure to use fresh baking powder for baking or baking mix recipes so the leavening will still work like it should. Baking powder should be no more than 3 or 4 months old.
- The recipe calls for 4 Tablespoons, which can add a bitterness if you’re used to super sweet cornbread, but if you’re unsure– it can be adjusted down to 3 Tablespoons easily.
Simply add everything to a large bowl and whisk to combine.
Store up to 3 months in an airtight container in the pantry. Use as directed in your recipe.
Is this self rising cornmeal gluten free?
Yes, because there’s no flour or enriched wheat in this homemade mix. Just be sure to use cornmeal that hasn’t been processed with wheat.
Keep in mind since this recipe does not call for flour — it will not work as a substitute for enriched cornmeal mix, so you would need to adjust and add flour to the mix if that’s what you’re looking for.
What is the yield for this recipe?
This recipe makes 4 cups worth of self rising cornmeal which is enough for 2 to 3 dozen muffins, or two 10 inch skillets worth of cornbread.
Homemade Self Rising Cornmeal
- large bowl
- airtight storage container
- 3¾ cups white or yellow cornmeal fine ground recommended
- 4 Tablespoons baking powder
- 2 teaspoons fine salt
- Whisk together all ingredients in a large bowl until evenly incorporated.
- Pour into an airtight storage container and keep for up to 3 months in the pantry.
- Ensure your baking powder is fresh for best results (not open for longer than a few months).
- This recipe is for plain self rising cornmeal (not enriched- it does not contain flour).
- Plain self rising cornmeal is the staple ingredient in southern style cornbread or cornbread muffins but it’s difficult to find in stores outside of the southern US.
- Use this homemade version in your recipe as directed
- 4 cups makes 2 to 3 batches of cornbread muffins but can be scaled as needed
I always pick up a few bags of self rising cornmeal when I visit family in Virginia– but I sometimes run out of my stash before I can go back in. It’s kind of pricey online so I’ve started making my own. I do prefer to buy the pre-made bag from Virginia’s Best but this homemade recipe is easy and a good one to have on hand!
This post is not sponsored or affiliated, I just use and love this brand. My family has used Big Spring Mill and Virginia’s Best products for decades.