Cornbread with Self Rising Flour

4.67 from 6 votes

Cornbread with Self Rising Flour

This foolproof recipe for Cornbread with Self Rising Flour is so easy to make and baked to perfection in a hot cast iron skillet! Enjoy this cornbread any time of year with your favorite chili or soups!

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 262kcal

Author: Lynn Polito

Equipment

Ingredients

2 tablespoon Butter
1 cup Buttermilk
½ cup Butter Melted
2 Eggs
1 ½ cups Self Rising Flour
1 ½ cups Cornmeal
½ cup Sugar

Instructions

Preheat the oven to 400 degrees F. Add 2 tablespoons of butter to the cast iron skillet and place the skillet in the oven. In a large mixing bowl, add the eggs, melted butter, and buttermilk. Mix well.
Add the self rising flour and cornmeal to the mixing bowl. With a wooden spoon, mix until just combined. Do not overmix the batter.
Take the cast iron skillet out of the preheated oven and pour the batter into the preheated skillet.
Bake for 20-25 minutes or until a toothpick is inserted and comes out clean. Allow the cornbread to cool before cutting into the cornbread.

Notes

Make them muffins! Scoop the batter into a muffin tin lined with muffin liners and bake them at 400 degrees for 18-20 minutes.
Mix add ins into the cornbread batter! Add a cup of your favorite shredded cheese to the batter. I love cheddar cheese, Colby jack cheese, or Monterrey jack cheese.
Add corn kernels! For some more texture and flavor, add 1 cup of frozen corn kernels or a can of drained corn to the cornbread batter.
Use a 9x13 inch baking dish if you do not have a cast iron skillet.

Nutrition