Self-rising cornmeal mix takes much of the measuring out of making cornbread and corn muffins. The self-rising in the mix's name means that you do not have to add leavening ingredients, such as baking powder or baking soda, to the cornmeal since they already are included in the mix. Recipes specifically will call for self-rising cornmeal mix, but if you do not have it, you can make it with cornmeal, leavening agents and fats. Avoid confusing self-rising cornmeal with self-rising cornmeal mix. The mix has added milk, flour and shortening to make it a more complete baking mix.
Things You'll Need
- 2 cups cornmeal
- 2 cups all-purpose flour
- 3/4 cup powdered milk
- 2 tbsp. baking powder
- 1/2 tbsp. salt
- 3/4 cup solid vegetable shortening
- Pastry blender or knives
- Airtight container
Mix together the cornmeal, flour, powdered milk, baking powder and salt until thoroughly combined.
Blend the solid vegetable shortening into the ingredients with a pastry blender or cut it into the dry ingredients with a pair of knives. Cut the shortening into smaller and smaller bits with the knives or blender until it resembles tiny peas coated in the cornmeal mix.
Store the self-rising cornmeal mix in an air-tight container in a cool, dry place for up to one month.
Replace each 1 cup of self-rising cornmeal mix in a recipe with 1 cup of your homemade mix.