Cornbread ingredients question - self rising cornmeal???

Hello;
 
I have the Lodge cookbook A Skillet Full, published by Lodge Manufacturing Company. Some of the cornbread recipes call for "white self rising cornmeal".  I could probably find this type of cornmeal if I had to, however I have access to freshly ground white cornmeal from a grist mill.
 
My question is, how would I alter the recipe since I am using "regular" cornmeal instead of self rising. Odd but even the recipes that call for self rising cornmeal call for added baking powder and baking soda, so I am not sure what the "self rising" cornmeal has in it for added ingredients.
 
Thanks for any experience or suggestions. 

I would just make lots of corn pone (aka hoe cakes).  No need to waste the freshly ground cornmeal. 

If it is "cornmeal mix" it probably contains wheat flour. For each cup of plain white cornmeal use 1/4 teaspoon salt, 1/2 teaspoon baking soda, 2 teaspoons baking powder, 2 tablespoons oil, 2 eggs and 1/2 cup buttermilk. Some people add a little sugar, but I don't. Makes great cornbread. 

 
A few weeks ago I came across a website with alot of DIY recipes. I don't see my bookmark at the moment, but another search gave me this: 
Self-Rising Corn Meal

For one cup of self-rising cornmeal

1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal, PLUS
3 tablespoons cornmeal
Mix and Use as instructed in the recipe.
ref:http://www.food.com/recipe/self-rising-cornmeal-255005
 
A Self-Rising Cornmeal MIX will have 3 tablespoons of flour instead of the extra 3 tablespoons of cornmeal.   The. above makes 1 cup