To make self-rising cornmeal, add cornmeal, salt and baking powder to a bowl and combine them. If a recipe calls for it, it can be purchased in the store, although it is not as prevalent as self-rising flour. It's also called self-rising cornmeal mix.
Self-rising cornmeal, much like self-rising flour, contains baking powder as a leavening agent. Baking powder is also simple to make as it is one part baking soda to two parts cream of tartar, sifted together thoroughly.
Self-rising cornmeal can be kept in time in the pantry, if made in a bigger batch, or can be made for each recipe that calls for it. This recipe makes four cups of self-rising cornmeal, enough to keep some for later. Sometimes, self-rising cornmeal mix also has wheat flour in it, which changes the texture, so cooks can replace some of the cornmeal in this recipe with flour to taste.
Prep time: 5 minutes Cook time: 0 minutes Ready in: 5 minutes
- 3 3/4 cups cornmeal
- 4 tbsp. baking powder
- 2 tsp. salt
- Each ingredient must be measured carefully. When measuring for baking, the cook must scoop the ingredients into the measuring cup with a spoon or other utensil, making sure it is filled up above the brim. He or she should scrape across the top of the measuring cup with the other utensil until it is level. This process creates a more accurate measurement than trying to scoop it out with the measuring cup.
- The cook should then add the ingredients to a bowl.
- All ingredients should be whisked until thoroughly mixed.
- The cook can keep the cornmeal mix in an airtight container until needed.
This self-rising cornmeal can be used to make cornbread, corn pancakes or even cornbread cake.