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.
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.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator, myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
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.
14 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.
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.