Cooking with Martha White Self Rising Cornmeal Mix Recipes (From Breakfast to Dinner)

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Cooking with Martha White Self Rising Cornmeal Mix Recipes (From Breakfast to Dinner)

Okay, so I’ve been messing around in the kitchen again, this time with Martha White Self-Rising Cornmeal Mix. Let me tell you, it’s a pretty handy thing to have around if you’re into Southern cooking or just love cornbread like me. I wanted to see what I could whip up, going beyond just basic cornbread.

First off, I grabbed the bag of Martha White Self-Rising Cornmeal Mix. It’s important to use self-rising cornmeal because it contains leavening agents such as baking powder and baking soda that help baked goods rise during baking. It’s basically cornmeal with baking powder and salt already mixed in, which saves a bit of time and effort. You can use it to make all sorts of things like hush puppies and other Southern-style dishes.

For my first experiment, I decided to make some cornbread. I followed a basic recipe, but I wanted to add a little something extra. I remembered reading somewhere about adding grated apple and honey to the batter, so I thought, why not? I grated about half a cup of apple and mixed it in with a couple of tablespoons of honey.

Cooking with Martha White Self Rising Cornmeal Mix Recipes (From Breakfast to Dinner)
  • I combined the cornmeal mix with some flour, buttermilk, and a bit of vegetable oil in a big mixing bowl.
  • Then I stirred in the grated apple and honey.
  • Poured the whole mix into a greased pan.
  • Baked it as the recipe.

While that was baking, I got to thinking about other things I could make. I’ve heard of folks using this mix for all sorts of things, not just cornbread. So, I did a bit of digging and found some interesting ideas.

Experimenting with Flavors

Next, I wanted to try something a bit different. I had some leftover batter, so I split it into a few smaller portions to test out some different flavor combos. In one, I mixed in some shredded cheese and diced jalapeños for a spicy kick. In another, I added some fresh herbs from my garden—thyme and rosemary—along with a bit of garlic powder. I was really just throwing things in and hoping for the best, to be honest.

I baked these in some muffin tins I had lying around. They turned out pretty good! The cheesy jalapeño ones were definitely my favorite, but the herby ones were a nice change of pace too. It’s amazing how just a few simple additions can totally change the flavor profile.

In the end, I found that Martha White Self-Rising Cornmeal Mix is pretty versatile stuff. You can stick to the basics or get creative with it. I’m definitely going to keep experimenting with it. Maybe next time I’ll try making some hush puppies or even some cornmeal pancakes. Who knows! Anyway, if you’re looking for a quick and easy way to make some tasty Southern-style dishes, give this stuff a try. It’s a fun way to mix things up in the kitchen.

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