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!
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 with Self RIsing Flour 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.
If you love baking cornbread, then try our cornbread with buttermilk, Jiffy cornbread with creamed corn, Bisquick corn bread, and Jiffy jalapeno cheddar cornbread.
Ingredient Notes and Substitutions
- Whole milk – This adds flavor and richness. You can also use buttermilk, almond milk, or any type of non dairy milk if preferred.
- White vinegar – The acid in the vinegar helps to react with the baking powder, giving the cornbread a lighter texture.
- Butter – This can be swapped with vegetable oil, canola oil, or any other type of neutral oil. However, the butter will give this recipe a richer flavor.
- Egg – This acts as a binder and helps the corn bread to rise.
- Self rising cornmeal – I suggest using Martha White cornmeal. Or check our guide below for a DIY option.
- Self rising flour – I like using Lilly’s unbleached self rising flour. If you don’t have one, check out our guide to making your own self rising flour.
- Sugar – This is optional. We just prefer sweet cornbread and usually include 1 tablespoon of granulated white sugar. However, it can be completely omitted and it will still be tender and tasty.
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
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
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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.
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.
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.
Ready to Serve. Serve the cornbread warm with butter and honey or jam.
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!).
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.
Here is the Full Cornbread Recipe with Self Rising Flour and Cornmeal
Self Rising Cornbread
- 8-9" cast iron skillet, cake pan, or casserole dish
- 1¼ 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)
- ½ cup self rising flour
- 1 tablespoon sugar
- 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.
- 1 1/2 cups cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Frequently Asked Questions
Use your preferred 1:1 gluten free self rising baking flour. Cornmeal is naturally gluten free!
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.
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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