Homemade Self-Rising Cornmeal Mix for Cornbread

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/28/21
A pan of southern cornbread
Diana Rattray
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 48 servings
Yield: 8 cups

Self-rising cornmeal mix is an essential pantry item in the South. It is convenient to have on hand for cornbread, muffins, hush puppies, and more. If your recipe calls for self-rising cornmeal mix and you don't have it, here's a simple recipe for how you can make it yourself quickly and easily. Just keep the mix in a labeled sealed container in the pantry or refrigerator so you have it on hand and ready to go. It can also be frozen for extra long-term use.

This mix would also make a useful and welcome homemade food gift. Just include the instructions for making cornbread or other dishes on a recipe card. We've included a quick and easy recipe for making cornbread, corn sticks, or corn muffins using your homemade mix.

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 to 2 tablespoons sugar, optional

  • 1/2 teaspoon baking soda (if using buttermilk)

  • 1 1/3 cups milk, or 1 3/4 cups buttermilk

  • 1 large egg

  • 1/4 cup vegetable oil (or melted shortening or butter)

Steps to Make It

Make the Mix

  1. Gather the ingredients. 

  2. Combine all of the ingredients in a bowl and whisk until thoroughly blended. 

  3. Store in the pantry or refrigerator in a large sealed container or zip-top food storage bag.

Make Cornbread, Corn Sticks, or Muffins Using Mix

  1. Gather the ingredients.

  2. Heat the oven to 425 F (220 C/Gas 7).

  3. 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.

  4. Add the cornmeal mix, sugar (if using), and baking soda (if using buttermilk) to a mixing bowl and whisk together.

  5. 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.

  6. Stir the liquid ingredients into the dry ingredients until blended. Pour the batter into the prepared pan or muffin pan.

  7. 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.

  8. Serve warm and enjoy!

Tip

  • Stone-ground cornmeal contains the natural germ, so it has a shorter shelf life. If you are using stone-ground cornmeal, keep the mix in the refrigerator or freezer.

Helpful Links

Nutrition Facts (per serving)
104 Calories
2g Fat
19g Carbs
2g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 104
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 4mg 1%
Sodium 385mg 17%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 2g
Vitamin C 0mg 0%
Calcium 97mg 7%
Iron 1mg 7%
Potassium 73mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)