Dried ground corn. Whole-grain or stone-ground cornmeal is crushed between millstones leaving a coarser texture with the nutrient-packed germ still attached. Cornmeals also come in white, yellow and blue varieties (depending on the color of the corn). Self-rising cornmeal is a white or yellow cornmeal with leavening agents and salt added.
Keep in a cool dry place in an air-tight container for up to 6 months or in the freezer for up to 2 years. The oil in whole-grain cornmeal goes rancid easily, so it should be stored in an air-tight container in the refrigerator for 1 year (or in the freezer for up to 2 years.
1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup self-rising cornmeal; 1 1/4 cup cornmeal + 3/4 fat-free milk + 1 tbsp baking powder + 1/2 tsp salt + 1 egg, lightly beaten = self-rising cornmeal mix