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 (April 9, 2022): Changed recipe by decreasing eggs from two to one large egg. Cornbread is moist and tastes better.
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. A variety of 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 Homemade Self-Rising Flour. Very easy!
SELF-RISING FLOUR’S LABEL
INGREDIENTS: Store-bought self-rising flour.
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.
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.
Follow these steps to obtain thoroughly baked bottom and side crusts.
No soggy, half-baked issues.
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Homemade Self-Rising Cornbread
- 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.
- 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.