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This is basically the cornmeal equivalent of making your own self rising flour.

I have a cornbread recipe here and I have non-self rising corn bread. Do I do the same ratio of baking powwderand salt to make it self rising?

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up vote 4 down vote accepted

yes. That is the basic different between self-rising cornmeal and regular cornmeal.

From Food.com: http://www.food.com/library/cornmeal-59

Self-rising cornmeal is a white or yellow cornmeal with leavening agents and salt added. Substitutions: 1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup self-rising cornmeal

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The questioner said baking soda and the answer says baking powder. They are not the same thing! You use baking POWDER, and not baking soda. 1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup self-rising cornmeal

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Good catch! Baking soda will function if the recipe also includes acidic ingredients, but the ratio will be different. –  rumtscho Oct 22 '13 at 13:21
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@barbara Thanks for pointing that out. For future reference, please comment on the question if the question needs to be edited, or you can propose an edit yourself. –  Justin Dearing Oct 23 '13 at 17:55
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