With two leaveners, this self rising cornmeal cornbread rises high and is deliciously soft and fluffy! Self rising flour is a common ingredient for baking southern cornbread, but after your first bite of this incredible treat, we think you’ll become a believer in 2 rising agents being better than one!
Content Covered Here
Reasons to Make Our Self Rising Cornmeal Cornbread
- Fewer ingredients means less prep time.
The classic Southern cornbread recipe just got even easier, because with this recipe, you’ll have less ingredients to measure.
- Uses baking hacks to avoid expensive ingredients.
Have you noticed how expensive dairy products have become? You’ll be happy to know that you can avoid the cost of expensive buttermilk by making your own using regular milk and vinegar. We’ll show you how!
- Bakes up quick for a last minute side dish.
This is one side dish the whole family will love, and you can have a batch ready for them in just 30 minutes.
Looking for other quick and easy corn bread recipes?
Our Bisquick buttermilk cornbread will knock your socks off, as will our Jiffy cornbread with creamed corn. If you enjoy a little kick of spice, make a batch of 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 when combined with the milk, give the cornbread a lighter texture. Much like buttermilk does!
- Butter – This can be swapped with vegetable oil, canola oil, or any other type of neutral oil. However, the butter gives 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 self rising flour, 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
How to Make Self Rising Cornbread
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.
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.
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.
🎯 TFN Pro Tip
To reheat, place slices 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.
To use the microwave, wrap the bread in a lightly damp paper towel, then heat at 50% power for just 30 to 45 seconds
If you’d like to freeze some for the holidays, 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.
Self Rising Cornmeal Cornbread
- 9-inch cast iron skillet - OR
- 9-inch round cake pan - OR
- 2-quart casserole dish
- large mixing bowl
- 1¼ cups whole milk or buttermilk – *If using buttermilk, omit vinegar from this recipe
- 1 tablespoon white vinegar
- 4 tablespoons salted butter melted and cooled
- 1 large egg beaten
- 1 ½ cups self rising cornmeal we recommend Martha white cornmeal; see Notes for substitutions)
- ½ cup self rising flour
- 1 tablespoon sugar
- Preheat oven to 425ºF. Prepare a 9-inch cast iron skillet or cake pan by lightly greasing with cooking oil.
- To a large mixing bowl, add milk and vinegar and let sit for 5 minutes. Alternatively, substitute buttermilk for milk and vinegar, then proceed directly to the next step.
- Add the melted butter and egg to the milk mixture and whisk well to combine.To the bowl, add self rising cornmeal, self-rising flour, and sugar (if using). Using a large spoon, stir until mixture is just barely combined, about 15 seconds. Do not over mix. Pour batter into prepared pan and use the back of the large spoon to smooth batter into an even layer.
- Bake at 425ºF for 20-25 minutes, until cornbread is golden on top and a toothpick inserted into the center of the bread comes out clean.
- Serve warm with butter, honey, jam, or as desired.
- 1 1/2 cups cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt