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Homemade Self-Rising Cornbread & Corn Muffins (Updated)

Recipe and photography by Bev Davis.


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Posted March 6, 2017

Editor's Note (February 12, 2018):  Added new photos.  Revised instructions.

My love of crusty cornbread began in childhood. My grandma taught me to make it years before she transitioned.  Since then, I've exercised my creative muscle and developed a variety of delicious recipes.  Yes, there are numerous ways to make sweet and savory cornbread.   How cool is that?!  Each variation has a well baked, crispy crust.  The key is to heat bacon drippings or vegetable oil in a cast iron pan or other baking dish until it sizzles.  Test with a drop of cornbread batter.  If it sizzles after hitting the hot oil, add remaining batter.  Bake in a HOT preheated oven.    Thick batter that's difficult to stir causes dry crumbly cornbread.  Pourable batter made with buttermilk creates a moist and flavorful cornbread.  It develops a golden brown color while baking which does not happen with whole milk.  Enjoy!  

Cornbread drizzled with honey tastes like dessert.

"A friend of a friend posted your cornbread muffin recipe...it was a tiny bit different than every other cornbread muffin I made. You have more leavening! That's all it took. I love you! Sometimes a little pinch more is all it takes. You got it girl!" 

~Rhonda (North Carolina)

1 cup self-rising white OR yellow cornmeal mix
3/4 cup self-rising white flour, sifted
2 tablespoons sugar (optional)
2 eggs, beaten
1-1/4 cups buttermilk 
3 tablespoons vegetable oil

Step #1
Preheat oven to 400 degrees.  Gather together all ingredients.

Step #2
In large bowl, combine cornmeal mix, sifted flour, and sugar (if using).  Add eggs and buttermilk.  Stir until batter is smooth (small lumps okay) and pourable.  Cover and let batter rest 7 minutes to soften cornmeal. 

Step #3
Add vegetable oil to an 8" cast iron skillet (thick cornbread) or to a 9" cast iron skillet (thin cornbread).  On top of stove, warm over low heat until oil sizzles.  Avoid smoking hot. 

Step #4
Stir batter until pourable.   Drop a tiny amount into hot skillet. 
If it sizzles, add remaining batter.  Carefully return to hot oven.  Reduce to 375 degrees.  Bake 20 to 25 minutes or until golden brown and knife inserted in center comes out clean.  Serve hot. 

Makes one 8" or  9" skillet of cornbread.

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