When life gets busy—and let’s be honest, it often is—having a dependable cornbread recipe you can whip up in minutes is pure kitchen gold. This simple Cornbread with Self-Rising Flour is the kind of recipe you return to again and again. It’s fast, comforting, and perfect for everyday dinners or big holiday spreads when you need a no-fuss side that always turns out right.

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Using self-rising flour keeps the ingredient list short, and baking it in a skillet or cozy 8×8 pan gives you that classic, golden, tender crumb. This is cornbread the easy way—no special ingredients required.

Let’s get baking!

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Why You’ll Love This Cornbread

• Everyday-simple — pantry staples only
• Only one bowl — mix, bake, enjoy
• Flexible — skillet, muffins, or 8×8 pan
• Perfect texture — tender, buttery, and lightly crisp around the edges

A Little Story From My Tennessee Café Days

Sort of a Who, What, Where, When and Why or Cornbread with Self-Rising Flour

This cornbread recipe goes way back to my days cooking in a little café in Tennessee—one of those places where the food tasted like home and the people felt like family. I had the joy of working alongside some truly amazing Southern chefs and cooks, the kind of gals who carried generations of kitchen wisdom in their hands. They knew more about family and Southern cooking than you could shake a stick at, and cooking with them was one of the happiest chapters of my life.

We spent our days developing recipes that reached right into the heart of folks who missed the cooking of their mamas and grandmas. We asked questions, listened to stories, and paid attention to what people remembered eating as kids—at home, at church picnics, and even in their school cafeterias. If it brought someone comfort, we found a way to bring it to our menu.

We cooked what spoke to the hearts and tastebuds of our patrions!

We cooked a little bit of everything from Tennessee, Arkansas, and Mississippi.
Fluffy biscuits. Golden cornbread. Fried catfish nuggets and crispy filets. Baked catfish on Sundays. Macaroni and cheese so creamy it could make you tear up.

But the dish that put us on the map—the one that made folks line up early—was our cornbread dressing. That dressing became the pride of the café, and we ended up becoming one of the first grocery chains in the area whose little in-store cafés actually turned a profit. We were mighty proud of that.

This cornbread recipe is the same one we used every single day—simple, reliable, and full of Southern charm. It’s the base for my famous dressing, and it’s the kind of recipe that fits right into the hands of busy people like you.

And as time goes on, I’ll keep sharing more of those restaurant tips and stories from behind the counter—little things we learned from years of feeding families with love, laughter, and good food.

Ingredients

• 2 tablespoons butter
• 1 cup whole milk
• ½ cup butter, melted
• 2 eggs
• 1 ½ cups self-rising flour
• 1 ½ cups cornmeal

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Equipment

• Mixing bowls
• Wooden spoon or Spurtle
• Measuring cups
• Cast-iron skillet (10.5 round, is what I use, or a 8×8 baking dish

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Instructions

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Recipe Notes & Variations

Cornbread Muffins

Scoop batter into a lined muffin tin and bake at 400°F for 18- 22 minutes.

Using an 8×8 Pan

This size makes a slightly thicker, softer cornbread—great for serving warm with butter and honey, or for slicing into squares.

Holiday Shortcut

This is an ideal base for dressing. Make a pan the day before, let it cool completely, then crumble or cube it for your recipe.

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Storing & Reheating

• Store: 3 days on the counter, 5 in the fridge
• Freeze: Up to 3 months, tightly wrapped
• Reheat: Oven at 300°F for 10 minutes or microwave 10–15 seconds

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