Print Recipe
Homemade Self-Rising Cornbread
Crusty outside. Moist and tender inside. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a medium sized bowl, combine cornmeal mix, flour, corn muffin mix (if using), 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.