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Serving: This cornbread is perfect as a side dish for chili, soups, or grilled meats.
Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Variations:
Add Jalapeños: For an extra kick, finely chop a few jalapeños and add them to the batter.
Use Buttermilk: Replace the milk with buttermilk for a richer, tangier flavor.
Add Creamed Corn: For a moist and delicious variation, stir in 1/2 cup of creamed corn.
FAQ:
Can I make this cornbread ahead of time?
Yes, you can make it a day in advance. Simply reheat in the oven for a few minutes before serving.
Can I use regular cornmeal instead of self-rising?
If you use regular cornmeal, be sure to add 1 1/2 tsp of baking powder and 1/2 tsp of salt to the recipe.
Can I freeze this cornbread?
Yes, cornbread freezes well. Wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag.
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