Homemade Self-Rising Cornbread

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.  My four siblings and I were raised by a single mom on a shoestring budget.    When I look back at childhood, I see delicious cornbread instead of painful poverty!    I refuse to dwell on anything negative.

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 is the best liquid ingredient in this recipe.  I never use whole milk because it creates a bland taste.  Another important key is to preheat the vegetable oil before adding cornbread batter.  This helps thoroughly bake the bottom and side crusts.

Enjoy this recipe!

Print Recipe

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.

Course

Bread, Cornbread

Cuisine

southern

Keyword

cornbread, cornbread millionaire

Prep Time

20 minutes

Cook Time

25 minutes

Servings

servings

Ingredients

• 1 cup self-rising white cornmeal mix
• 1/2 cup self-rising flour See recipe notes for all-purpose flour
• 1/4 cup corn muffin mix
• 2 tablespoons sugar (optional)
• 2 eggs, beaten
• 1 cup buttermilk
• 2 tablespoons vegetable oil

Course Bread, Cornbread Cuisine southern Keyword cornbread, cornbread millionaire Prep Time 20 minutes Cook Time 25 minutes Servings servings Ingredients 1 cup self-rising white cornmeal mix 1/2 cup self-rising flour See recipe notes for all-purpose flour 1/4 cup corn muffin mix 2 tablespoons sugar (optional) 2 eggs, beaten 1 cup buttermilk 2 tablespoons vegetable oil

Instructions

1. Preheat oven to 400 degrees.
2. 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.
3. 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.
4. Stir batter until smooth. Carefully pour into hot skillet.
5. 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.
6. Serve hot. Delicious slathered with butter, honey, or maple syrup.

Recipe Notes

Substitute all-purpose flour self-rising flour.   In a medium sized bowl, sift together 1 cup of all-purpose flour,  1-1/2 teaspoons baking powder, and 1/4 teaspoon salt.

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.

 

Use ONLY 1/2 cup of this mixture in this recipe instead of self-rising flour.  Use the remainder for something else.  Or, store in a zippered bag until ready to use.