Homemade Self Rising Cornmeal Mix For Cornbread Food

CLASSIC SOUTHERN CORNBREAD (EASY AND HOMEMADE)

Classic Southern Cornbread (Easy and Homemade) image

Easy, Homemade Classic Southern Style Cornbread is the best, traditional cast iron skillet cornbread recipe made from scratch. This old fashioned staple is made with cornmeal and buttermilk and is served sweet or savory (with no sugar) and with a moist interior. Feel free to add corn or use the batter for muffins!

Provided by Brandi Crawford

Time 35m

Number Of Ingredients 8

Ingredients

2 cups yellow cornmeal
6 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 large eggs (Beaten.)
1 1/2 cups buttermilk (See notes for substitution.)
1/4 cup unsalted butter (1/2 stick) (1/2 stick, melted, measured solid.)
2 tablespoons unsalted butter (Used to grease the skillet/pan.)

Steps:

Preheat oven to 400 degrees.
Add the cornmeal, flour, baking powder, and salt to a mixing bowl. Stir to combine.
Next add in the eggs, 1/4 cup melted butter, and buttermilk. Stir to combine. Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.
While the skillet is hot, pour the mixture into the cast iron skillet.
Remove the pan from the stove and place it in the oven to bake for 20-25 minutes or until a toothpick can be inserted and return clean.
I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
A traditional method for removing the cornbread is to flip the cast iron skillet over and slice from there.

Nutrition Facts : ServingSize 1 slice, Calories 130 kcal, Carbohydrate 9 g, Protein 3 g, Fat 8 g

SELF-RISING CORNMEAL

Self-Rising Cornmeal image

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

Ingredients

15 tablespoons cornmeal
1 tablespoon baking powder
½ teaspoon salt

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

HOMEMADE SELF-RISING CORNMEAL MIX FOR CORNBREAD

Homemade Self-Rising Cornmeal Mix for Cornbread image

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

Ingredients

For the Mix:
6 cups cornmeal (white or yellow, regular or stone-ground)
1 3/4 cups all-purpose flour
1/4 cup baking powder
4 teaspoons salt
For Cornbread, Corn Sticks, or Muffins:
2 cups cornmeal mix
1-2 tablespoons sugar (optional)
1/2 teaspoon baking soda (if using buttermilk)
1 1/3 cups milk (or 1 3/4 cups of buttermilk)
1 large egg
1/4 cup vegetable oil (or melted shortening or butter)

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

SELF RISING CORNMEAL

Self Rising Cornmeal image

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

Ingredients

1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal, PLUS
3 tablespoons cornmeal

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

SELF-RISING CORNMEAL MIX

Self-Rising Cornmeal Mix image

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

Ingredients

3/4 cup cornmeal
3 tablespoons flour
1 tablespoon baking powder
1/2 teaspoon salt

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

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Homemade Self Rising Cornmeal Mix For Cornbread Food

CLASSIC SOUTHERN CORNBREAD (EASY AND HOMEMADE)

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.

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.

SELF RISING CORNMEAL

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

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