Homemade Self-Rising Cornbread

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.

Enjoy!

Print Recipe

Homemade Self-Rising Cornbread

Homemade Self-Rising Cornbread is crusty outside, moist and tender inside. Easy to make with simple 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
• 2 tablespoons sugar (optional)
• 2 eggs, beaten
• 1 cup buttermilk
• 2 tablespoons vegetable oil
• unsalted butter (optional) Use to slather individual slices.

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 2 tablespoons sugar (optional) 2 eggs, beaten 1 cup buttermilk 2 tablespoons vegetable oil unsalted butter (optional) Use to slather individual slices.

Instructions

1. Preheat oven to 400 degrees.
2. In a medium sized bowl, combine cornmeal mix, flour, 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.
7. Delicious slathered with butter, honey or maple syrup.

Recipe Notes

How to substitute 1 cup of all-purpose flour for 1 cup of self-rising flour

INGREDIENTS

1 cup of all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

INSTRUCTIONS

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.