Self Rising Cornmeal Recipes
HOW TO MAKE SELF-RISING CORNMEAL
Here's how to make self-rising cornmeal for use in all your favorite Southern recipes.
Provided by Erin Huffstetler, MyFrugalHome.com
Categories Ingredient Substitutions
Time 2m
Number Of Ingredients 3
Steps:
- Mix ingredients together, until the baking powder and salt are fully incorporated with the flour.
- Use immediately, or store in an air-tight container. This homemade self-rising cornmeal will keep for up to six months in the fridge. It can also be stored in the pantry, but you'll need to use it up sooner.
- If you used stone-ground cornmeal to make this recipe, store it in the fridge.
Nutrition Facts : ServingSize 1 cup, Calories 456 calories, Sugar 0.8 g, Sodium 1218.9 mg, Fat 4.4 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 100.8 g, Fiber 9.2 g, Protein 9.9 g, Cholesterol 0 mg
HOW TO MAKE SELF RISING CORNMEAL MIX
Steps:
- You can always make more and store in an air-tight container for use in recipes.
HOMEMADE SELF-RISING CORNMEAL MIX FOR CORNBREAD
This self-rising cornmeal mix is easy and convenient. Make it from scratch, with directions for cornbread, muffins, and corn sticks.
Provided by Diana Rattray
Categories Side Dish Bread Ingredient
Time 10m
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Combine all of the ingredients in a bowl and whisk until thoroughly blended.
- Store in the pantry or refrigerator in a large sealed container or zip-top food storage bag.
- Gather the ingredients.
- Heat the oven to 425 F (220 C/Gas 7).
- Grease a 10-inch iron skillet or an 8-inch square baking pan for cornbread or corn stick pan for corn sticks and place in the oven to heat. For muffins, grease a muffin pan and set aside.
- Add the cornmeal mix, sugar (if using), and baking soda (if using buttermilk) to a mixing bowl and whisk together.
- In another bowl, whisk 1 1/3 cups milk or 1 3/4 cups buttermilk together with the egg. Stir in the vegetable oil, melted shortening, or melted butter.
- Stir the liquid ingredients into the dry ingredients until blended. Pour the batter into the prepared pan or muffin pan.
- Bake cornbread in the preheated, prepared pan for 20 to 25 minutes or until firm and lightly browned. Fill the preheated, prepared corn stick pan 2/3 full and bake for 12 to 15 minutes until browned. Bake muffins in the prepared muffin tin for 18 to 20 minutes, or until lightly browned and cooked through.
- Serve warm and enjoy!
Nutrition Facts : Calories 104 kcal, Carbohydrate 19 g, Cholesterol 4 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 385 mg, Sugar 0 g, Fat 2 g, ServingSize 8 cups (48 servings), UnsaturatedFat 0 g
HOW TO MAKE SELF RISING CORNMEAL
Make this easy pantry staple for light and tender cornbread you can enjoy whenever you're ready.
Provided by Rachel Ballard
Time 5m
Number Of Ingredients 4
Steps:
- Blend everything together in one bowl. Use according to whatever recipe you are following.
Nutrition Facts : Calories 251 kcal, Carbohydrate 50 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 239 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
SELF-RISING CORNMEAL
When recipes (such as hush puppies, corn bread, corn dogs, etc) call for self-rising cornmeal and you have none at home, it's easy to make your own with these three ingredients. Store in an air-tight container.
Provided by Clemmie King
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Mix cornmeal, baking powder, and salt together in a bowl.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 26.8 g, Fat 0.6 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 658.7 mg, Sugar 0.5 g
SELF-RISING CORNMEAL MIX
I've come across a couple recipes that require self-fising corn meal MIX and couldn't find it in my local super market so had to go on line to get 'the formula'. The 'formula' comes from the Aunt Jemima website. If your recipe just calls for self-rising cornmeal go to Recipe #255005
Provided by Galley Wench
Categories Grains
Time 2m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix together the corn meal, flour, baking powder and salt.
- Use as directed in your recipe.
Nutrition Facts : Calories 423.6, Fat 3.5, SaturatedFat 0.5, Sodium 2284.5, Carbohydrate 91.6, Fiber 7.3, Sugar 0.7, Protein 9.9
SELF RISING CORNMEAL
FIRST: What is Self-Rising Corn Meal? Self-rising Corn meal has leavening and salt, and is enriched with B vitamins. It does not contain flour. Self-rising cornmeal and self-rising cornmeal mix is not available in my part of the country so had to go online to find out how to make my own. There must be others out there with the same problem so decided to post. Information cmes from Aunt Jemima's website! If your recipe calls for Self-Rising Cornmeal Mix go to Recipe #254874
Provided by Galley Wench
Categories Grains
Time 2m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix together the cornmeal, baking powder and salt.
- Use as instructed in the recipe.
Nutrition Facts : Calories 421.1, Fat 4.1, SaturatedFat 0.6, Sodium 2292, Carbohydrate 91.3, Fiber 8.4, Sugar 0.7, Protein 9.3
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