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.
EDITOR’S NOTE (November 22, 2021): Added two new photos. Watch the video tutorial on my YouTube channel. Your comments and suggestions are welcomed!
How To Make Homemade Self-Rising Flour
Self-rising flour is a key ingredient in this recipe.
If you don’t have access to self-rising flour in your area, please click here to access printable recipe for Homemade Self-Rising Flour and to see the video tutorial.
Back in 2010, I decided to “hire me” as a solution to unemployment. At that moment, I decided no matter what, I WOULD SUCCEED AS AN ENTREPRENEUR.
During my crisis, I remembered my grandma teaching me how to make her delicious cornbread.
Long story short, that was beginning of my food blogging career.
Since then, I’ve developed 150+ recipes that include desserts, meat, vegetables, and cornbread. More to come!
CORNBREAD BAKING TIPS
BUTTERMILK IS BETTER THAN WHOLE MILK
Buttermilk is a key ingredient because it adds flavor, moisture, and helps cornbread develop a beautiful brown crust while baking.
In my humble opinion, whole milk causes cornbread to be pale and bland.
However, multitudes LOVE using whole milk and would never use buttermilk.
Cornbread batter should be thoroughly mixed to avoid dry specs of cornmeal and flour after baking.
Always preheat oven to 400. A hot oven helps to thoroughly bake cornbread (bottom, center and sides).
PREHEAT greased skillet on top of stove over low-medium heat until the oil is sizzling hot (but not smoking).
Test hot oil before adding batter. Simply drop a small bit of cornmeal batter into the hot greased skillet.
If the drop of batter quickly sizzles and turns brown, add the remaining batter and bake.
These important steps are required to thoroughly bake bottom and sides of cornbread.
Not doing these important steps will cause the cornbread to be half-baked, soggy and oily.