Homemade Self-Rising Cornbread
Homemade Self-Rising Cornbread is crusty outside, moist and tender inside. Easy to make with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 8 servings
Calories: 54kcal
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.
Notes
HOW TO REFRIGERATE
Store cooled cornbread in a container with a tight lid or in a large, zippered bag. Keep in fridge (not freezer) for up to 4 days. After refrigeration, cornbread will feel slightly hard and dry, but will perk up when reheated.
HOW TO REHEAT
Arrange one layer of sliced cornbread in one layer. Do not stack.
Fold foil over cornbread. Warm in preheated 350 oven for 10 to 12 minutes. Cornbread will be soft.
To form a crispy texture, open foil containing warm cornbread.
Return to HOT oven for 2-3 minutes to lightly toast. Watch closely to prevent burning.