Self-rising cornbread is a classic Southern recipe that has been around for generations. It’s simple to make and can be served as a side dish or enjoyed as a snack. Cornbread is incredibly versatile and can be made with different flours, fats, and sweeteners. The addition of self-rising flour gives this cornbread a light, fluffy texture and a beautiful golden color. Whether you’re looking for a quick side dish for your next dinner party or a comforting treat on a cold winter day, this recipe will not disappoint.
When it comes to making self-rising cornbread, the key is to start with a good quality self-rising flour. Self-rising flour is a combination of all-purpose flour, baking powder, and salt, so it’s important to make sure you use one with a high quality ingredients. Once you have your self-rising flour, the rest of the ingredients are fairly simple. You’ll need an egg, vegetable oil, and either honey or sugar to give the cornbread sweetness. For the fat, butter or lard can be used, but vegetable oil is the most common choice.
To begin, preheat your oven to 425°F and lightly grease a 9-inch round baking pan. In a large bowl, whisk together the self-rising flour, sugar (or honey), and salt until combined. In a separate bowl, whisk together the egg and oil until combined. Pour the wet ingredients into the dry ingredients and stir until just blended.
Pour the batter into the prepared pan and bake in the preheated oven for 20-25 minutes. Test with a toothpick to make sure the cornbread is cooked through. Allow to cool for a few minutes before slicing and serving. Enjoy!
This self-rising cornbread recipe is a perfect balance of fluffy, tender texture and a golden brown, slightly sweet crust. It’s easy to make and incredibly versatile – adding different types of flours, fats, and sweeteners can change the flavor and texture of the bread. It can be served as a side dish to any meal, or enjoyed as a snack with butter or jam. No matter how you enjoy it, this recipe is sure to be a hit at your next gathering.
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