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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 (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)

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

Preheat oven to 400 degrees.  Gather together all ingredients. 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.  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. 

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. 

Place 1/2 tablespoon of vegetable oil in each muffin tin's cup
(6 total).  Warm in preheated oven for about 5 minutes.  Avoid smoking hot.  Carefully remove.  Add 3 tablespoons batter to each cup.  Reduce oven to 375 degrees.  Bake 20 to 25 minutes or until golden brown and knife inserted in center comes out clean.


Yellow self-rising cornmeal mix and

2 tablespoons of sugar makes a slightly sweet cornbread.  Delicious with salads, greens and beans.