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Homemade self rising cornmeal in a small bowl

Homemade Self Rising Cornmeal

Simple, homemade version to use in place of any plain self rising cornmeal. This does not contain flour. Recipe makes 4 cups total.
Course Prep
Cuisine American, Southern
Keyword Cornmeal, How To, Self Rising Cornmeal Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 32
Calories 47kcal
Author Emma J. Watling


  • large bowl
  • airtight storage container


  • 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


Serving: 2Tablespoons | Calories: 47kcal | Carbohydrates: 10.7g | Protein: 1.4g | Fat: 0.5g | Fiber: 1.4g