Are you craving a taste of the South? Nothing quite hits the spot like a warm, crumbly slice of cornbread. This recipe for self-rising cornmeal cornbread is incredibly easy, requiring minimal ingredients and even less effort. Perfect for weeknight dinners or a cozy weekend brunch, this recipe delivers a delicious, slightly sweet, and wonderfully textured cornbread every time. Get ready to experience the magic of homemade cooking with this easy recipe!
Ingredients:
- 1 ½ cups self-rising cornmeal
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder (optional, if your cornmeal isn't self-rising)
- 1 teaspoon salt
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
Instructions:
-
Preheat & Prep: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast iron skillet for that authentic Southern touch. This step ensures your cornbread won't stick.
-
Combine Dry Ingredients: In a large bowl, whisk together the self-rising cornmeal, all-purpose flour, sugar, baking powder (if using), and salt. Make sure all the dry ingredients are thoroughly combined to prevent pockets of flour or sugar in your final product.
-
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, and egg. A quick whisk ensures everything is well blended.
-
Combine Wet & Dry: Gently pour the wet ingredients into the dry ingredients. Stir until just combined. Overmixing can lead to a tough cornbread, so aim for a few gentle stirs until no dry streaks remain.
-
Bake: Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it during the last few minutes, as ovens can vary.
-
Cool & Serve: Let the cornbread cool in the pan for a few minutes before cutting and serving. Enjoy warm, perhaps with a pat of butter or your favorite chili!
Tips for the Best Cornbread:
-
Buttermilk is Key: Buttermilk adds a wonderful tang and moisture to the cornbread. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
-
Don't Overmix: Overmixing develops gluten, resulting in a tough cornbread. A few gentle stirs are all you need to combine the ingredients.
-
Cast Iron Magic: Baking in a cast iron skillet creates a wonderfully crispy crust and a moist interior.
Variations:
-
Spicy Cornbread: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the batter for a kick.
-
Cheesy Cornbread: Stir in ½ cup of shredded cheddar cheese or your preferred cheese for a delicious cheesy twist.
-
Sweet Cornbread: Increase the sugar to ½ cup for a sweeter cornbread. Consider adding some corn kernels for extra flavor and texture.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250
- Protein: 4-5g
- Fat: 8-10g
- Carbohydrates: 30-35g
This self-rising cornmeal cornbread recipe is a fantastic addition to any meal. It's a quick, easy, and delicious dish that’s perfect for busy weeknights or special occasions. Enjoy this taste of Southern comfort!