I’d heard of self-rising flour before, but I’d never heard of self-rising cornmeal until I saw it in Brookshire’s the other day. I was shopping for regular cornmeal when I noticed the self-rising variety. It fit my recipe, so I decided to give it a try.
Self-rising corn meal has a leavening agent, usually baking soda and salt, and is often enriched with B vitamins. It does not contain flour. It’s perfect for cornbread or casseroles that contain cornbread mix, basically saving you a step.
You can’t use it in place of regular cornmeal in recipes without reducing the leavening and salt in whatever recipe you’re using, but you can use this where recipes call for cornmeal, salt and some leavening agent. You just might have to experiment a little with the proportions.
Self-rising cornmeal has the same sweet tasty and gritty texture as regular cornmeal. Make it a staple in your pantry today.