Self Rising Cornbread Mix
Serves 8
5 mins prep
5 mins total
This homemade, self rising cornbread mix creates the most tender cornbread without unnecessary ingredients. Recipes for skillet cornbread and sweet cornbread muffins included.
Skillet Cornbread - makes one 10 inch
Honey Cornbread Muffins - makes 6
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In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. Transfer to a clean half gallon jar and store in a dry, cool, and dark place for up to one year.
Skillet Cornbread
Place a 10-inch cast iron skillet in the oven and preheat to [wprm-temperature value="425" unit="F"].
Meanwhile, whisk together the egg, buttermilk, and melted unsalted butter. Add half of the self rising cornbread mix and fold a few times. Add the remaining mix and fold until just combined but the batter is still lumpy.
Remove the preheated skillet from oven, add 1 tablespoon of butter and swirl around until coated. Sprinkle 1 tablespoon of cornmeal on the bottom of the pan and pour over the cornbread batter. Bake for 22 to 25 minutes, or until a toothpick test comes out with few crumbs.
NOTE: After the cornbread has baked, we like to brush the top with butter or raw honey for extra flavor.
Honey Cornbread Muffins
Preheat oven to [wprm-temperature value="375" unit="F"]. Lightly grease a 6-cavity muffin tin, or use paper liners.
In a bowl, whisk together the egg, buttermilk, sour cream, melted butter, and honey. Add the self rising cornbread mix and fold until just combined and the batter is lumpy.
Divide batter evenly between the 6 muffin cavities. Bake for 12 to 15 minutes, or until a toothpick test comes out with few crumbs.
