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.
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EDITOR’S NOTE (April 9, 2022): Changed recipe. Decreased two large to one. Updated recipe’s instructions.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share what I purchased and used to make this delicious recipe. All comments are my own.
WHAT IS SELF-RISING CORNMEAL MIX?
Store-bought self-rising cornmeal mix is one of the key ingredients in this recipe. It contains cornmeal, flour and other ingredients.
Available on the baking aisle of most grocery stores.
Various online stores also carry self-rising cornmeal mix.
Google “self-rising cornmeal mix” to access online store locations.
WHAT IS SELF-RISING FLOUR?
Store-bought self-rising flour, a key ingredient in this recipe, contains enriched bleached flour, leavening (baking soda), salt, and a few more ingredients.
Consider making my Homemade Self-Rising Flour.
SELF-RISING FLOUR’S INGREDIENTS (PRINTED ON LABEL)
CORNBREAD BAKING TIPS
Buttermilk is a key ingredient because it adds flavor, moisture, and helps cornbread develop a beautiful brown crust while baking.
When whole milk is used, the cornbread tends to have a pale brown color. It doesn’t develop a deep, brown crust. Plus, it tastes bland in my opinion. bland to me.
It’s about personal preference and that’s okay. Use what you prefer.
THE CORNBREAD BATTER
Cornbread batter should be thoroughly mixed to avoid dry specs of cornmeal and flour after baking.
PREHEAT OVEN
The following tips is how cornbread’s bottom and side crusts are thoroughly baked.
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.
SERVING SUGGESTION
ENJOY!
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Homemade Self-Rising Cornbread
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)
- 1 large egg, beaten Changed from two eggs to one large egg on April 9, 2022.
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- unsalted butter (optional) Use to slather individual slices.
Instructions
- Preheat oven to 400 degrees.
- In a medium sized bowl, combine cornmeal mix, flour, sugar (if using), one large eggs (beaten), and buttermilk. Stir together until smooth and pourable. Small lumps okay. Set aside.
- THICK CORNBREAD: Use an 8" cast iron skillet.THIN CORNBREAD: Use a 9" or 10" cast iron skillet.Add 2 tablespoons vegetable oil to preferred skillet.
- Place skillet on top of stove over low heat. Warm until oil sizzles (but not smoking). When it sizzles, turn heat off.
- 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.
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
Just made this today. Delicious. I don’t have a cast iron pan so made as muffins in a pre heated greased muffin pan.
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‘Win the trophy. That’s what we can achieve,’ says Trent Alexander-Arnold of England’s chances at Euro 2024
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Liverpool star Trent Alexander-Arnold says that the England squad will head to Euro 2024 believing it can win the European Championship in Germany this summer.
Speaking to CNN’s Senior Sports Analyst Darren Lewis, the Three Lions defender was bullish about England’s chances at the Euros.
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“People will say we’re one of the favorites. It’s the furthest thing from arrogance, but you have to have confidence and believe you can win it, otherwise you can’t.
“If you don’t believe you can, then you never will. So, look, we’ll go out there as a team. We’ll believe we can. But we know we have to perform in the way that we know we can to go and do it.”
Alexander-Arnold hasn’t featured much in 2024 due to a knee injury; the 25-year-old has recently returned to action in the Premier League with Liverpool, scoring a sublime free-kick against Fulham in a 3-1 win on April 21 for the Merseyside club.
Now, his goal is to prove to England boss Gareth Southgate that he is worth a place in the squad and build on his 23 international appearances.
It might surprise people to hear where Alexander-Arnold believes is his best position for the national team: in midfield alongside Real Madrid’s Jude Bellingham.
“I would say midfield, I think, in an England shirt,” said Alexander-Arnold, who usually plays for Liverpool in defense as a right-back.
“I see myself as a midfielder, and that’s down to the conversations I’ve had with the manager,” he added.
“If it comes down to it, look, clearly I can play at right back and I can do a good job there. But with the conversations I’ve had with the manager and how he’s kind of spoken to me about the position, it is a midfield role – I see an opportunity there.”
Alexander-Arnold was ruled out of Euro 2020 after sustaining a thigh injury in the build-up to the competition and missed being part of England’s run to the final, where the Three Lions ultimately lost on penalties to Italy. During the 2022 World Cup, the Liverpool star was an unused substitute on four occasions and played just 33 minutes in Qatar.