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Cornbread with Self Rising Flour

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This Cornbread with Self Rising Flour recipe will give you the most flavorful, moist, and perfect cornbread! Plus, this southern-style cornbread is made without buttermilk!

a white plate with a slice of cornbread with self rising flour with butter on top and a skillet with cornbread, striped red kitchen towel, bowls of sliced butter and honey at the back.

The best southern cornbread recipe just got even easier! This delicious cornbread recipe with no buttermilk is made with self rising flour and cornmeal, so you are guaranteed to get a perfect rise and fluffy, tender texture every time.

Here we share steps and key tips (including the not-so-secret method to make buttermilk from scratch with simple pantry staples!) for baking up a side dish the whole family will love in just 30 minutes.

The Easiest Cornbread Recipe

Cornbread is a staple food in the south, but let’s be honest – it’s loved by everyone from coast to coast! The tender, crumbly, and delightfully corny, a thick wedge of freshly baked corn bread adds something special yet comforting to any meal.

We use self rising flour and self rising cornmeal to make this cornbread recipe. This recipe is nearly no-fail, so it will always turn out well.

Just the right amount of baking powder and salt are already combined with the cornmeal and flour. So there’s less measuring and less room for error. As a home cook, you will agree that this is great news!

Traditionally, buttermilk is used to get that iconic fluffy rise and light texture. But you can make cornbread without buttermilk at all.

In this southern cornbread recipe without buttermilk, we use milk instead of buttermilk and it works like a charm. The cornmeal and flour absorb the liquid and create a moist batter that is perfect for baking.

a cast iron skillet with cornbread with self rising flour and a striped red kitchen towel at the back.

If you love baking cornbread, then try our cornbread with buttermilk, Bisquick corn bread, and Jiffy jalapeno cheddar cornbread.

Ingredients Needed for Cornbread with Self Rising Flour

  • Whole milk
  • White vinegar
  • Butter
  • Egg
  • Self rising cornmeal – I suggest using Martha White cornmeal
  • Self rising flour – my favorite is Lilly’s unbleached self rising flour
  • Optional: Sugar

Sugar is optional. We prefer a sweet cornbread and usually include 1 tablespoon of granulated white sugar. However, it can be completely omitted and your cornbread will still be tender and tasty.

ingredients for making Cornbread with self rising flour which contains melted butter, self rising flour, self rising cornmeal, egg, and whole milk with striped red kitchen towel, and a whisk at the side.

How to Make Self Rising Cornmeal

Make your own self rising cornmeal mix that’s as good or better than that box of Jiffy corn mix or Martha White self-rising cornmeal! Simply mix these 3 simple ingredients:

  • 1/2 cups of cornmeal
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt

How to Make Self Rising FLour

It’s also super easy to make your own self rising flour! Just combine the following 3 pantry staples:

Tip: Don’t have all the ingredients needed on hand? Try our Bisquick Corn Bread recipe that’s a corn meal and dairy free!

Equipment Used for Self Rising Cornbread

How to Make COrnbread Without Buttermilk

Baking Preparation. Preheat the oven to 425ºF. Then spray cooking oil or vegetable oil on the cast iron skillet or cake pan.

Prepare the Cornbread Batter. In a large bowl, add whole milk and vinegar and let it sit for 5 minutes. Add the melted butter and egg to the milk mixture, and stir until it is well combined.

wet ingredients mixed using a whisk in a large mixing bowl and a cup of self rising flour, a bowl of self rising cornmeal and a striped red kitchen under them.

Then, add the self-rising flour and cornmeal (and sugar if using) and stir just until mixed for about 15 seconds. Do not overmix. Remove the skillet from the oven carefully then pour the batter into a prepared skillet or pan.

mixing all the cornbread ingredients inside a large mixing bowl.

Bake the Cornbread. Bake the cornbread at 425ºF for 20-25 minutes until it is golden on top and a toothpick inserted into the center of the pan comes out clean.

cornbread with self rising flour batter on a cast iron skillet with striped red kitchen towel under it.

Ready to Serve. Serve the cornbread warm with butter and honey or jam.

Cornbread with self rising flour batter in a cast iron skillet inside the oven.

Recipe Variations

There are endless ways to change this recipe. Here are a few of our favorites:

  • Use honey or maple syrup in place of sugar.
  • Add corn kernels, diced jalapeños, or green onions to the batter for extra flavor.
  • Swap out the self rising flour for all purpose flour and add 1 teaspoon baking powder and 1/2 teaspoon salt to the batter.
  • Brush the top of the cornbread with melted butter after baking for an extra golden crust.
  • Use bacon grease in place of butter for a richer cornbread.

How to Serve Cornbread with Self Rising Flour

There are many ways to enjoy homemade cornbread, but here are a few of our favorites:

  • Use it as the base for a delicious breakfast casserole.
  • Crumb it up and use it as a topping for chili or soup.
  • Make cornbread pudding for a decadent dessert.

This self rising cornmeal cornbread recipe is also best paired with our Instant Pot Turkey Tenderloin with Potatoes and Gravy, Pan Seared Chicken Thighs, Chicken Breasts, Crockpot Ranch Pork Chops, Calico Beans Casserole, and Instant Pot Chicken Tortilla Soup (Cornbread is a great substitute for tortilla chips on the side!).

a cast iron skillet with Cornbread with self rising flour and a bowl of butter and honey, stack of plates, and striped red kitchen towel in the background.

How to Store

Tightly wrap the leftover cornbread in plastic wrap or aluminum foil, or transfer to an airtight plastic zipper bag. It’ll keep well for up to 2 days at room temperature, or for up to 5 days in the refrigerator.

To reheat, place cornbread on a baking sheet and warm at 350°F until heated through. You can also reheat individual slices in the microwave for about 15 seconds.

Note: When reheating in the microwave, I suggest that you wrap the bread in a lightly damp paper towel and cook at 50% power for just 30 to 45 seconds.

Can you freeze cornbread made without buttermilk?

Yes, you can! Let the bread cool completely, then transfer to an airtight plastic zipper bag. Store in the freezer for up to 3 months.

Thaw at room temperature for up to 4 hours, then wrap in aluminum foil and bake in a preheated 350°F oven for 5 to 10 minutes until hot. To reheat in the microwave, follow the note above.

top view of cast iron skillet with cornbread with self rising flour and bowls of butter slices and honey, stack of plates, and a striped red cloth in the background.

Here is the Full Cornbread Recipe with Self Rising Flour and Cornmeal

a cast iron skillet with cornbread with self rising flour and a striped red kitchen towel at the back.
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Self Rising Cornbread

A delicious southern-style cornbread made with self rising flour and cornmeal, so you are practically guaranteed to get a perfect rise and fluffy, tender, delightfully crumbly texture every time!
Course Side Dish, Bread
Cuisine American, Southern
Keyword Side Dish, Breads, homemade bread, corn bread, cornbread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 217kcal

Equipment

  • 8-9" cast iron skillet, cake pan, or casserole dish

Ingredients

  • cups whole milk
  • 1 tablespoon white vinegar
  • 4 tablespoons (1/4 cup) butter, melted and cooled
  • 1 large egg, beaten
  • 1 ½ cups self rising cornmeal (I recommend Martha white cornmeal, see notes for substitutions)
  • 1/2 cup self rising flour

optional

  • 1 tablespoon sugar

Instructions

  • Preheat oven to 425ºF. Spray cast iron skillet or cake pan with cooking oil. In a large bowl, add whole milk and vinegar and let sit for 5 minutes.
  • Add the melted butter and egg to the milk mixture and stir until the mixture is well combined. Then, add the self-rising flour and cornmeal (and sugar if using) and stir just until mixed – about 15 seconds. Do not over mix. Pour batter into prepared skillet or pan.
  • Bake at 425ºF for 20-25 minutes until cornbread is golden on top and a toothpick inserted into the center of the pan comes out clean.
  • Serve warm with butter and honey or jam.

Notes

Although I recommend Martha white self rising cornmeal, you can make your own self rising cornmeal. To turn regular cornmeal into self rising cornmeal, mix together
  • 1 1/2 cups cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
 

Nutrition

Serving: 1serving(1/8th) | Calories: 217kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 78mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 277IU | Calcium: 52mg | Iron: 1mg

Frequently Asked Questions

How do you make this a gluten free cornbread with self rising flour recipe?

Use your preferred 1:1 gluten free self rising baking flour. Cornmeal is naturally gluten free!

How do you make cornbread muffins?

Preheat the oven to 350°F and spray the muffin tin with nonstick spray. Fill each of the 12 muffin cups 3/4 of the way with batter. Bake for 17-20 minutes until golden.

Can I substitute self-rising flour for all purpose flour in cornbread?

Yes, self-rising flour can be used in place of all purpose flour, but you will need to add baking powder and salt to the batter. Just follow the steps above on how to make self rising flour using all purpose flour.


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