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“This is a very simple cornbread recipe from my dad's sister who lives in Danese, WV. I did discover, however, that "bread flour" is not the same as "self-rising flour" ... duh! As my aunt does, I use a cast-iron skillet and only use that for this specific baking need. Of course, if you do not have a cast-iron skillet then a 8x8 baking pan will do. The cornbread will rise about 1" but if you like a thicker cornbread then you'll want to add baking powder to get that additional rise. Also, while it's heating up, I'll put my skillet in the oven so the crust/bottom of the cornbread will have a nice (slight) crunch to it. If you prefer a softer cornbread just pour the mixture into the cold seasoned skillet or baking pan that has been coated in oil or baking spray. This recipe makes a great staple and easy meal with pinto beans, or crumbled up in a bowl with buttermilk poured over top of it -- that's how my dad likes it. ENJOY!!”
10 slices (depending on how big pieces are cut)

Ingredients Nutrition

  • 1 12 cups self-rising cornmeal
  • 14 cup self-rising flour
  • 1 -1 14 cup buttermilk (adjust for consistency)
  • 2 tablespoons vegetable oil
  • 1 14 teaspoons baking powder (optional)
  • 1 teaspoon salt (optional and to taste)
  • 14 cup sugar (optional and to taste)
  • oil (for skillet or pan) or cooking spray (for skillet or pan)


  1. Heat oven to 450 degrees. Spray baking pan or coat skillet with drop or two of vegetable oil.
  2. Mix all ingredients (including optionals, if being used) together until well blended. (The 2 Tbsp of oil goes in the mixture, not just for the pan -- found this out AFTER my first batch!) May need to adjust amount of buttermilk to get the correct consistency. An additional 1/4 cup to get a more pliable mixture to pour into the skillet should work.
  3. Bake until golden brown on top and/or tests done.

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