Homemade Self-Rising Cornbread is crusty outside, moist and tender inside. The bottom and side crusts are thoroughly baked. Easy to make with simple ingredients.
Key ingredients are self-rising white cornmeal mix and self-rising white flour.
My love for crusty, dark brown cornbread began in childhood. Light, golden brown is good. However, dark brown is much better in my opinion.
Growing up, cornbread was served several times a week in our family. It was affordable and easy to make. I have fond memories of eating with greens, pinto beans and black-eyed peas. Sometimes for breakfast, we’d have buttered cornbread drizzled with pancake syrup.
How To Make Homemade Self-Rising Flour
Click here to access printable recipe and to see video tutorial.
Hot cornbread never gets old (in my opinion).
Back in 2010 when I decided to “hire me” as a solution to unemployment, a flash of inspiration came to. It was THE answer to my prayers.
Suddenly, “cornbread” flashed into my mind. I have loved to cook and bake my entire life. I also wanted to work for myself!!!
During my crisis, I remembered my grandma teaching me how to make her delicious cornbread. I decided to create a career as a recipe developer since I loved to cook and bake. Cornbread was my first recipe.
Since then, I’ve developed several creative variations of grandma’s “secret” cornbread recipe.
Buttermilk adds flavor, moisture, and helps cornbread brown thoroughly.
Buttermilk, a key ingredient, makes moist cornbread that develops a deep golden brown color while baking.
I avoid whole milk because it makes cornbread pale and bland. I’ve never liked the taste. Some love it though.
Cornbread batter should have enough buttermilk to make it pour easily. Thick batter is why baked cornbread is thick, dry and crumbly.
Cornbread batter should be moist. Dry specs will cause baked cornbread to have dry specs of cornmeal mix and flour.
Always preheat oven and preheat greased skillet (or baking dish) before adding cornbread batter. These important steps are required to thoroughly bake bottom and sides of cornbread.
Warm cornbread crumbled in cold buttermilk is a famous southern light meal. Usually served in a bowl, cup or glass.
The Gift of Cornbread
One of my favorite creative gifts is cornbread mix in a lidded container decorated with a ribbon.
Place a folded copy of the printable recipe in a greeting card. A lovely gift for any occasion.