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Self-Rising Cornmeal



Self-Rising Cornmeal is ground cornmeal premixed with baking powder and salt. You can get white and yellow versions.

You can buy this in some areas, especially the American South. Brands include Aunt Jemima, Martha White, White Lily, Tenda-Bake, Three Rivers, Yelton's, etc.

Some brands such as Martha White may include some wheat flour (as of 2010.)

The White Lily Flour brand is owned by Smuckers since 2008. Milling facilities for the product have been moved out of the south in Knoxville, Tennesee, to the American midwest. [1] Some American southerners say they can tell the difference now.

Cooking Tips

Replacement suggestions include:

Per cup of self-rising cornmeal: 1 cup of cornmeal mixed with 2 teaspoons of baking powder, 1/2 teaspoon of salt.

OR
1 cup cornmeal
1 cup flour
1 tbsp baking powder
1 tsp salt
1/4 cup of a fat (butter, margarine, shortening, bacon drippings or lard)

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See also:

Cornmeal

Atole Blue Cornmeal; Bolo de Milho; Corn Dogs; Cornmeal; Dent Corn; Hasty Pudding; Hushpuppies; Johnnycake; Mamaliga; Masa Harina; Polenta Taragna; Polenta; Pupusas; Samp Mortar; Self-Rising Cornmeal

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Bon mots

"Simmer til you can't stand it any more, then take it off the fire and dive in."

-- Ernest Matthew Mickler (American food writer. 1940 - 1988)

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