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 contains enriched bleached flour, leavening (baking soda), salt, and a few more ingredients. It’s another key ingredient in this recipe.
You may prefer Homemade Self-Rising Flour. It’s easy to make.
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 that deep, golden brown crust. Plus, it tastes bland to me.
On the flip side, many individuals prefer whole milk. Period.
It’s about personal preference and that’s okay.
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.
These important steps are required to thoroughly bake bottom and sides of cornbread.
Skipping these steps will cause the cornbread to be half-baked, soggy and oily.
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