My love for crusty, dark brown cornbread began in childhood. Our family regularly ate cornbread with greens, pinto beans, and black-eyed peas. Sometimes for breakfast, we’d have buttered cornbread. It was affordable and filled our tummies. I’ll always love hot cornbread with a good meal. Never gets old.
My grandma taught me to make it years before she transitioned. Since then, I’ve developed several creative variations. This recipe is one of them.
Buttermilk adds flavor, moisture, and helps cornbread brown thoroughly. I avoid whole milk because it creates a bland taste and baked cornbread is pale.
Preheating the vegetable oil before adding cornbread batter helps to thoroughly bake bottom and side crusts.
Homemade Self-Rising Cornbread
Crusty outside. Moist and tender inside. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
In a medium sized bowl, combine cornmeal mix, flour, corn muffin mix, sugar (if using), eggs, and buttermilk. Stir together until smooth and pourable. Small lumps okay. Set aside.
Add 2 tablespoons vegetable oil to an 8" cast iron skillet (thick cornbread) OR a 9" cast iron skillet (thin cornbread). On top of stove over low heat, slowly preheat oil until it sizzles. Avoid smoking hot. Turn off heat.
Stir batter until smooth. Carefully pour into hot skillet.
Reduce oven to 375. Bake 20 to 25 minutes OR until knife inserted in center comes out clean and cornbread is golden brown. Watch carefully to prevent burning.
Serve hot. Delicious slathered with butter, honey, or maple syrup.
How to substitute 1 cup of all-purpose flour for 1 cup of self-rising flour...
1 cup of all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Sift together in a medium sized bowl. Use 1/2 cup for this recipe. Store remainder in a zippered bag. Refrigerate until ready to use.
Excellent Gift Idea
Place cornbread mix in a lidded container. Top with a pretty ribbon. Place printed copy of recipe in envelope with a lovely greeting card.