ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Quick & Easy Recipes

Self Rising Cornmeal Mix

Updated on May 12, 2013

Recipe Rating

3.7 stars from 12 ratings of Self Rising Cornmeal Mix
Source

Self Rising Cornmeal Mix Recipe

Self Rising Cornmeal Mix seems to be disappearing from grocery store shelves and is becoming increasingly difficult to find.

But don't despair, because you can make your own self rising cornmeal mix from a few simple ingredients that you already have on hand. I will also tell you where you can buy pre-made mix online, but you won't need to after you read this recipe.

Source

Cook Time

Prep time: 5 min
Ready in: 5 min
Yields: 1 cup

Ingredients

  • 1 cup cornmeal
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Combine and sift all ingredients together. Yields one cup of self rising cornmeal mix.
Source

Tips & Warnings: Authentic Southern Cornbread

It is important to note that authentic Southern Cornbread often does not have flour in it. This is still a case for argument. Southern cornbread is traditionally made from stone-ground white cornmeal, rather than yellow cornmeal. Depending on what state you are from, flour may be in your family cornbread recipe.

When using white cornmeal, traditional cornbread becomes yellow after whole eggs are added into the baking mixture. White cornmeal can be difficult to find depending on where you live, but it is available from brands like White Lily and Aunt Jemima on Amazon.com.

Cornbread should also be made with buttermilk rather than regular milk. Southern cooks also make frequent use of leftover bacon grease rather than butter to grease their skillets before baking. This adds to the flavor and makes the edges very crispy.

Some Southern cooks also note that traditional cornbread does not have any sugar. Personally, I grew up on cornbread out of a box from Jiffy, and this cornbread did have a small amount of sugar in it. I know it's not traditional, but sometimes I will add some sugar into the recipe before baking. I typically add no more than 2 Tablespoons, because I don't want it to be noticeably sweet. Authentic Southern cornbread is more savory than it is sweet, and it has a much higher tendency to crumble when eaten. Northern cornbread is more cake-like and uses flour with sugar added.

It is best to bake cornbread in a cast iron skillet with at least two tablespoons of melted butter in it before the batter mixture is added. You can melt the butter in a cast iron skillet on a stove top in just a few seconds before pouring the cornbread batter into the skillet.

The cast iron skillet can be placed directly into any oven for easy baking. This is the preferred method for baking cornbread in the South, and has caught on to other regions of the U.S. as well. I used to follow the Jiffy box instructions and made cornmeal muffins in a muffin tin. I taught myself how to bake when I got older, and now I know that it's much better to bake it in a cast iron skillet.

Although optional, whole kernel corn may be cut from freshly washed ears of corn and added into the cornbread baking mix before placing into the oven. This adds an unexpected and delicious flavor to the cornbread.

In parts of Texas, cooks influenced by Mexican cuisine have added jalapeƱo peppers to their cornbread recipes. Cornbread variations also include cheddar, garlic, salsa, and berries.

For years, I made homemade cornbread with a combination of corn flour and wheat flour rather than cornmeal. It just never seemed to taste quite as good as the recipe from the Jiffy box. I wanted dense, crumbly, savory cornbread and recipes from Joy of Cooking and Better Homes and Gardens just weren't cutting it. After searching extensively online for authentic Southern recipes, I quickly realized the problem, and found that I needed to use cornmeal only when baking the best cornbread. I will post a follow-up recipe for an authentic Southern corn bread recipe to supplement this article from my family's recipe box.

How Do You Make Cornbread?

I love to bake cornbread, and I've been searching for the best Southern cornbread recipe for years. I am always seeking feedback and baking tips from fellow cornbread enthusiasts.

What is your favorite recipe for making cornbread? Do you use a recipe that was passed down for generations, or are you looking for an alternative to the Jiffy box mix? Please share your experiences and cornbread tips in the comments!

Poll

Do you use sugar in your cornbread?

See results

Comments

    0 of 8192 characters used
    Post Comment

    • profile image

      Mike 24 months ago

      My mother always heated the skillet very hot, then melted the butter in it, and when she poured the batter into the skillet it would sizzle and sear the bottom adding to the crunchy bottom of the corn bread. She always used the cheapest brand of white cornmeal mix because it ususlly seemed to be a coarser grind than the more popular brands. "Always Save" brand was one of her favorites. She also used about 1/8 cup of sugar. I use about 2 table spoons of sugar in mine. I have never used buttermilk, but I am going to try it--I love buttermilk anyway. I make southern chicken and dressing frequently and the better the cornbread, the better the dressing. Thanks for all the tips.

    • profile image

      Ted 2 years ago

      PS

      I do bake it in a cast iron skillet. : )

    • profile image

      Ted 2 years ago

      I sometimes like honey in my cornbread. I found a recipe on youtube that is the best I've ever had - to MY taste. The video is called "How to make buttermilk cornbread" by all recipes.

    • madeinla profile image
      Author

      Jolan 4 years ago from West Coast

      Thank you Insightful Tiger! I will definitely post more recipes.

    • Insightful Tiger profile image

      Insightful Tiger 4 years ago

      This looks yummy; I love cornbread. I look forward to reading more of your vegetarian hubs, as I have many friends that are vegetarian. Voted up and awesome.

    • madeinla profile image
      Author

      Jolan 4 years ago from West Coast

      Hi Chris,

      Thanks for stopping by! I will definitely be adding more of my stand-by recipes here. I look forward to reading your posts. Thanks for the upvote, too!

    • Chris Achilleos profile image

      Chris Achilleos 4 years ago

      Hi Laura,

      Looks delicious. This is a recipe I must definitely try.

      Thanks for sharing another fantastic recipe. I really loved your previous one on how to make a blueberry smoothie with yogurt. Well done! It's a five star rating from me :)

      I will be looking forward to reading your future hubs.

      Voted up, awesome and useful!

      Have a lovely day,

      Chris Achilleos