Self Rising Cornmeal Cornbread

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

4.56 from 9 votes

This self rising cornmeal cornbread recipe makes a high rising southern cornbread that's tender, soft, and delightfully delicious!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish, Bread

Cuisine: American, Southern

Keyword: self rising cornmeal, southern cornbread, cornbread, self rising flour recipes, quick breads

Servings: servings

Calories: 217kcal

Author: Renae Gerhardstein

Equipment

Ingredients

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

Optional

1 tablespoon sugar

Instructions

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.

Notes

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.

Ingredient Notes:

We recommend Martha white self rising cornmeal, or 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.

Recipe Variations:

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.

Storing Instructions:

Tightly wrap the leftover cornbread in plastic wrap or aluminum foil, or transfer it 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.
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.

Nutrition