If it is “cornmeal mix” it probably contains wheat flour. For each cup of plain white cornmeal use 1/4 teaspoon salt, 1/2 teaspoon baking soda, 2 teaspoons baking powder, 2 tablespoons oil, 2 eggs and 1/2 cup buttermilk. Some people add a little sugar, but I don’t. Makes great cornbread.
I would just make lots of corn pone (aka hoe cakes). No need to waste the freshly ground cornmeal. [8D]
I have the Lodge cookbook A Skillet Full, published by Lodge Manufacturing Company. Some of the cornbread recipes call for “white self rising cornmeal”. I could probably find this type of cornmeal if I had to, however I have access to freshly ground white cornmeal from a grist mill.
My question is, how would I alter the recipe since I am using “regular” cornmeal instead of self rising. Odd but even the recipes that call for self rising cornmeal call for added baking powder and baking soda, so I am not sure what the “self rising” cornmeal has in it for added ingredients.
Thanks for any experience or suggestions.
A few weeks ago I came across a website with alot of DIY recipes. I don’t see my bookmark at the moment, but another search gave me this:
Self-Rising Corn Meal
[h3]For one cup of self-rising cornmeal[/h3] 1 tablespoon http://www.food.com/library/baking-powder-6 baking powder
1/2 teaspoon http://www.food.com/library/salt-359 salt
3/4 cup http://www.food.com/library/cornmeal-59 cornmeal, PLUS
3 tablespoons http://www.food.com/library/cornmeal-59 cornmeal
Mix and Use as instructed in the recipe.
A Self-Rising Cornmeal MIX will have 3 tablespoons of flour instead of the extra 3 tablespoons of cornmeal. The. above makes 1 cup
Cornbread ingredients question – self rising cornmeal???
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