EDITOR’S NOTE (November 22, 2021): Added two new photos. Watch the video tutorial on my YouTube channel. Your comments and suggestions are welcomed!
Flipped upside down to display thoroughly baked bottom crust.
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.
THE BACKSTORY
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.
One cup of cultured buttermilk.
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.
PREHEAT OVEN
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.
Thoroughly baked bottom crust.
Not doing these important steps will cause the cornbread to be half-baked, soggy and oily.
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.
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.
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.
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.
13 thoughts on “Homemade Self-Rising Cornbread”
Wish you had recipe for southern cornbread dressing
Hi Lisa! I have a delicious Cornbread Bundt Dressing recipe. It’s dressing baked in a bundt pan. Served with a bowl of cranberry sauce in center. Super popular on my Facebook fan page. Access printable recipe here… http://www.cornbreadmillionaire.com/therecipe/cornbread-bundt-dressing.
You threw me a little with cornbread muffin mix. Is hard in Houston to find self rising cornmeal or flour so glad for recipe. Will try recipe when I get muffin mix. Seems to be close to what my mother made. By the time I tried to get her recipe, she was doing mix only.
Made this for Juneteenth- best cornbread ever! Served with Salmon Patties, greens, fried potatoes for heathen son who won’t eat greens unless I threaten him and cold b- milk. Will make it again! Thank you for the inspiration.
Janet, thanks for sharing your experience. I use whole buttermilk and allow the cornbread to stay in oven until dark brown. If you use low-fat or fat-free buttermilk, the baked cornbread will have a lighter color… and it will taste good.
Thanks for sharing!! My husband’s grandmother makes delicious fluffy and moist cornbread!!! She doesn’t use eggs in hers though!!! I’ve been looking and looking for a recipe similar to hers.
Cornbread is my comfort food. When My sisters and I were little girls, we would often eat warm, buttered, cornbread with sugar and evaporated milk for breakfast.
I love me some Cornbread!!!! I used a recipe I found oñ a SELF RISING cornmeal mix bag recently!! BEST CORNBREAD EVER!!!
IT HAD NO EGGS AND ONLY 4-5 INGREDIENTS, AND I USED BUTTERMILK!!! DELICIOUS!!!
BUT I THREW AWAY THE BAG AND NOW I CAN NOT FIND THE RECIPE AND I AM GOING CRAZY LOOKING FOR IT!!!!
Can Anyone tell me this recipe????? Appreciated
Wish you had recipe for southern cornbread dressing
Hi Lisa! I have a delicious Cornbread Bundt Dressing recipe. It’s dressing baked in a bundt pan. Served with a bowl of cranberry sauce in center. Super popular on my Facebook fan page. Access printable recipe here… http://www.cornbreadmillionaire.com/therecipe/cornbread-bundt-dressing.
Tks for the recipe & yes I will definitely be making your cornbread. !!!
LnC. ( Love n Christ )
Hi Bobbi! You’re welcome. I hope you enjoy the recipe as much as we do. Have a very blessed 2020… in the Name of Jesus Christ!
You threw me a little with cornbread muffin mix. Is hard in Houston to find self rising cornmeal or flour so glad for recipe. Will try recipe when I get muffin mix. Seems to be close to what my mother made. By the time I tried to get her recipe, she was doing mix only.
Hi Barbara! You can omit muffin mix. Cornbread is good with or without it. I like to have options. If I’m out of an ingredient, I can keep on cooking.
Made this for Juneteenth- best cornbread ever! Served with Salmon Patties, greens, fried potatoes for heathen son who won’t eat greens unless I threaten him and cold b- milk. Will make it again! Thank you for the inspiration.
HB Jones, you’re welcome! Greatly appreciate the compliment. Your meal sounds delicious!
I made this came good but it doesn’t look that dark brown!
Janet, thanks for sharing your experience. I use whole buttermilk and allow the cornbread to stay in oven until dark brown. If you use low-fat or fat-free buttermilk, the baked cornbread will have a lighter color… and it will taste good.
Thanks for sharing!! My husband’s grandmother makes delicious fluffy and moist cornbread!!! She doesn’t use eggs in hers though!!! I’ve been looking and looking for a recipe similar to hers.
Cornbread is my comfort food. When My sisters and I were little girls, we would often eat warm, buttered, cornbread with sugar and evaporated milk for breakfast.
I love me some Cornbread!!!! I used a recipe I found oñ a SELF RISING cornmeal mix bag recently!! BEST CORNBREAD EVER!!!
IT HAD NO EGGS AND ONLY 4-5 INGREDIENTS, AND I USED BUTTERMILK!!! DELICIOUS!!!
BUT I THREW AWAY THE BAG AND NOW I CAN NOT FIND THE RECIPE AND I AM GOING CRAZY LOOKING FOR IT!!!!
Can Anyone tell me this recipe????? Appreciated