Homemade Self-Rising Cornbread & Corn Muffins (Updated)
Recipe and photography by Bev Davis.
Tap image to enlarge.
Posted March 6, 2017
Editor's Note (June 28, 2017): Use this recipe's variation to make corn muffins. See notes below.
Years ago, I tried the recipe printed on a package of cornbread mix. Did not like the taste. Made it again with self-rising flour
and two eggs. YUM! Superb with either self-rising yellow OR self-rising white cornmeal mix. Sugar is optional. This is an excellent recipe for beginners ready to make cornbread for the first time. Easy and full of flavor. Baked in a lovely cast iron pan provided by Lodge Manufacturing. Makes one 8" skillet of thick cornbread, one 9" skillet of thin cornbread, OR 6 corn muffins.
Baked in a favorite cast iron pan provided by
Lodge Manufacturing. After baking and cooling,
I flipped the cornbread, sliced and stacked for this
photo. The bottom crust is thoroughly baked
and crispy. Smack-a-licious!
"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)
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