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!
"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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