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Recipe Courtesy of

Servings: 6 to 8
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

2   eggs
3/4 cup buttermilk
1/2 cup self rising flour
1 cup self rising cornmeal
2 tablespoon vegetable oil





Preheat oven to 350 degrees.

Combine all ingredients and mix well.  Pour batter into a greased shallow baking dish.  Bake for approximately 20 to 25 minutes.  Remove from oven and let cool.

To serve, cut into desired squares and serve with butter.

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Reader Comments:


To Whom It May Concern; I Timothy Williams have some concern about making this cornbread the only problem I have is that the stores carry Self-rising cornmeal but not self-rising flour. Is there any type of flour I can use since every store don't carry self rising flour? please let know. Respectfully yours Timothy M. Williams

By Timothy M, Williams on October 15, 2012


I adjust the times for cooking for preheated cast iron and high altitude. I never have had to change amounts if it uses self rising flour or cornmeal.

By Anonymous on June 17, 2012


Why do you use self-rising? My Momma always taught us 4 girls to use regular old cornmeal and regular ol' flour and it it makes a denser cornbread for our dressing---stuffing, whatever you want to call it. Strickly southern cornbread, ya'll!!! Evelyn

By Evelyn on November 16, 2011


This is just like my Grandmother Anderson's recipe, except she always used a preheated, greased Iron skillet. Oh my goodness how good it comes out!!!

By Anonymous on November 08, 2009

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