How to Make Self-Rising Cornmeal

Self-Rising Cornmeal
Self-Rising Cornmeal. Photo © Erin Huffstetler
  • Prep Time
    2 min
  • Cook Time
    0 min
  • Total Time
    2 min
  • Yield
    1 cup

Self-rising cornmeal is difficult to find outside of the Southeastern United States. If you can't find it in your grocery store (or you just prefer to make it yourself), this simple recipe has you covered:

Ingredients

  • 1 cup cornmeal (yellow or white)
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt

Preparation

To Make One Cup of Self-Rising Cornmeal: Mix the cornmeal, baking powder and salt together. Use right away, or store in an air-tight container until you need it.

Make a Big Batch

This recipe is a cinch to double, triple or even quadruple. Whip up a big canister of self-rising cornmeal, so you always have it on hand. Here are the measurements you'll need to make a bigger batch:

For two cups cornmeal - add 1 Tbsp baking powder and 1 tsp salt
For three cups cornmeal - add 1-1/2 Tbsp baking powder and 1-1/2 tsp salt
For four cups cornmeal - add 2 Tbsp baking powder and 2 tsp salt
For five cups cornmeal - add 2-1/2 Tbsp baking powder and 2-1/2 tsp salt
For six cups cornmeal - add 3 Tbsp baking powder and 3 tsp salt

Storage Tips:

Self-rising cornmeal will keep for at least six months in the refrigerator. Prefer to store it in the pantry? You can do that, too, but you'll probably need to use it up sooner.

Note: Self-rising cornmeal is different from self-rising cornmeal mix (which also contains flour). Check to see which one your recipe calls for.

See Also: