12 Delicious Ritas Self Rising Cornbread Recipes

Ready to elevate your comfort food game? Our roundup of 12 Delicious Ritas Self Rising Cornbread Recipes is here to inspire your next kitchen adventure. Whether you’re craving something sweet, savory, or a bit of both, these recipes promise to deliver mouthwatering results with minimal fuss. Perfect for any occasion, let’s dive into the world of cornbread magic that’ll have everyone asking for seconds!

Classic Ritas Self Rising Cornbread

Savory and satisfying, this Classic Ritas Self Rising Cornbread is a testament to the simplicity and richness of Southern baking. Its golden crust and tender crumb make it a versatile companion to any meal, from hearty stews to summer barbecues.

Ingredients

• 1 cup self-rising cornmeal mix
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 tbsp granulated sugar

Instructions

1. Preheat your oven to 425°F (220°C) and place a 9-inch cast iron skillet inside to heat.
2. In a large bowl, whisk together 1 cup self-rising cornmeal mix and 1 tbsp granulated sugar.
3. In another bowl, beat 1 large egg, then stir in 1 cup buttermilk and 1/4 cup melted unsalted butter until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring just until the mixture is moistened; avoid overmixing to ensure a tender crumb.
5. Carefully remove the hot skillet from the oven and pour the batter into it, smoothing the top with a spatula.
6. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool in the skillet for 5 minutes before slicing to allow it to set properly.

Buttery and moist with a slight tang from the buttermilk, this cornbread pairs beautifully with a drizzle of honey or a smear of jalapeño jelly for an extra kick. Serve it warm to fully appreciate its comforting texture and rich, corn-forward flavor.

Sweet Honey Ritas Self Rising Cornbread

Mastering the art of Southern baking brings us to a delightful classic with a twist: a buttery, golden cornbread that rises to perfection, infused with the subtle sweetness of honey and a hint of Rita’s secret blend. This recipe promises a moist crumb and a crispy edge, a testament to the magic of self-rising flour and the right touch of ingredients.

Ingredients

• 1 cup self-rising flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup honey
• 1/4 cup unsalted butter, melted
• 1 large egg

Instructions

1. Preheat the oven to 375°F and grease an 8-inch cast-iron skillet or baking pan.
2. In a large bowl, whisk together the self-rising flour, yellow cornmeal, granulated sugar, baking powder, and salt.
3. In another bowl, combine the buttermilk, honey, melted butter, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to ensure a tender crumb.
5. Transfer the batter to the prepared skillet or pan, smoothing the top with a spatula.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool in the pan for 5 minutes before slicing to allow it to set properly.

Kneading through the layers of flavor, this cornbread emerges with a perfect balance of sweetness and texture. Serve it warm with a drizzle of honey or alongside a bowl of chili for a comforting meal that speaks to the soul.

Spicy Jalapeno Ritas Self Rising Cornbread

Zesty flavors come alive in this Spicy Jalapeno Ritas Self Rising Cornbread, a dish that marries the comforting warmth of traditional cornbread with a bold, spicy kick. Perfect for those who appreciate a little heat with their sweet, this recipe promises to elevate any meal with its irresistible aroma and texture.

Ingredients

• 1 cup self-rising cornmeal mix
• 1 cup buttermilk
• 1 large egg
• 1/4 cup vegetable oil
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced jalapenos
• 1 tbsp sugar

Instructions

1. Preheat your oven to 375°F and lightly grease an 8-inch baking pan.
2. In a large bowl, combine 1 cup self-rising cornmeal mix, 1 cup buttermilk, 1 large egg, and 1/4 cup vegetable oil. Stir until just combined; avoid overmixing to ensure a tender texture.
3. Fold in 1/2 cup shredded cheddar cheese and 1/4 cup diced jalapenos gently into the batter for even distribution.
4. Pour the batter into the prepared baking pan and smooth the top with a spatula.
5. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
6. Let the cornbread cool in the pan for 5 minutes before transferring to a wire rack to cool slightly.

Fluffy yet dense, this cornbread boasts a perfect balance of spicy jalapenos and melted cheddar, making it an ideal companion to chili or enjoyed on its own with a dab of butter. For an extra kick, serve with a side of jalapeno-infused honey.

Cheesy Ritas Self Rising Cornbread

Delightfully moist and irresistibly cheesy, this self-rising cornbread recipe is a testament to the simplicity and richness of Southern cooking. Perfect for any gathering, it promises a golden crust and a tender, fluffy interior that’s speckled with melted cheese.

Ingredients

• 1 cup self-rising cornmeal
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup shredded cheddar cheese
• 1/2 tsp salt

Instructions

1. Preheat your oven to 425°F and lightly grease a 9-inch cast-iron skillet or baking dish.
2. In a large bowl, whisk together the cornmeal, buttermilk, egg, and melted butter until just combined. Tip: Avoid overmixing to ensure a tender texture.
3. Fold in the shredded cheddar cheese and salt until evenly distributed throughout the batter.
4. Pour the batter into the prepared skillet or baking dish, smoothing the top with a spatula. Tip: For an extra crispy edge, let the batter sit for 5 minutes before baking.
5. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the skillet halfway through baking for even browning.
6. Allow the cornbread to cool in the skillet for 5 minutes before slicing and serving.

Yielding a perfect balance of savory cheese and sweet corn, this cornbread is best served warm with a drizzle of honey or a pat of butter. Its versatility makes it a splendid companion to chili or a standalone snack for any cheese lover.

Herbed Ritas Self Rising Cornbread

Lusciously moist with a golden crust, this Herbed Ritas Self Rising Cornbread blends the rustic charm of Southern cooking with a touch of herbal sophistication, perfect for elevating any meal from ordinary to extraordinary.

Ingredients

• 1 cup self-rising cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 large egg
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped

Instructions

1. Preheat the oven to 375°F and grease a 9-inch cast-iron skillet or baking pan.
2. In a large bowl, whisk together 1 cup self-rising cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1 tsp salt until well combined.
3. In a separate bowl, mix 1 cup buttermilk, 1/2 cup melted unsalted butter, and 1 large egg until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together; avoid overmixing to ensure a tender crumb.
5. Gently fold in 2 tbsp fresh rosemary and 2 tbsp fresh thyme, distributing the herbs evenly throughout the batter.
6. Transfer the batter to the prepared skillet, smoothing the top with a spatula for an even bake.
7. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the skillet for 5 minutes before slicing to allow the structure to set.

This cornbread boasts a delightful contrast between its crispy edges and soft, fluffy interior, with the rosemary and thyme adding a fragrant depth. Serve warm with a drizzle of honey or alongside a bowl of chili for a comforting meal.

Maple Glazed Ritas Self Rising Cornbread

Gracefully blending the rustic charm of traditional cornbread with a touch of modern sweetness, this Maple Glazed Ritas Self Rising Cornbread is a delightful twist on a classic. Golden and moist, it’s the perfect balance of hearty and indulgent, making it an irresistible addition to any meal.

Ingredients

• 1 cup Ritas self-rising cornbread mix
• 1/3 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/4 cup pure maple syrup

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch baking pan.
2. In a medium bowl, whisk together the Ritas self-rising cornbread mix, milk, egg, and melted butter until just combined. Tip: Avoid overmixing to ensure a tender texture.
3. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
4. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Check at the 20-minute mark to prevent overbaking.
5. While the cornbread is still warm, drizzle the pure maple syrup evenly over the top. Tip: Warm the syrup slightly for easier drizzling.
6. Allow the cornbread to cool for 10 minutes before slicing and serving.

Crumbly yet moist, this cornbread boasts a subtle sweetness from the maple glaze that complements its inherent corn flavor beautifully. Serve it warm with a pat of butter for a comforting side, or enjoy it as a standalone treat with a cup of coffee for a cozy afternoon snack.

Bacon Infused Ritas Self Rising Cornbread

Yield to the irresistible allure of our Bacon Infused Ritas Self Rising Cornbread, a dish that marries the smoky depth of bacon with the comforting, fluffy texture of classic cornbread. Perfect for elevating any meal, this recipe promises a delightful twist on a Southern staple, infused with the rich flavors of Ritas and crispy bacon.

Ingredients

• 1 cup self-rising cornmeal mix
• 1 cup buttermilk
• 1 large egg
• 1/4 cup melted unsalted butter
• 1/2 cup cooked, crumbled bacon
• 1/4 cup Ritas (your choice of flavor)
• 1 tbsp sugar

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast iron skillet or baking pan.
2. In a large bowl, whisk together the self-rising cornmeal mix and sugar to ensure even distribution.
3. Add the buttermilk, egg, and melted butter to the dry ingredients, stirring until just combined to avoid overmixing, which can lead to dense cornbread.
4. Gently fold in the crumbled bacon and Ritas, distributing evenly throughout the batter for bursts of flavor in every bite.
5. Pour the batter into the prepared skillet or pan, smoothing the top with a spatula for an even bake.
6. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool in the pan for 5 minutes before slicing to let the flavors meld beautifully.

With its golden crust and moist interior, this Bacon Infused Ritas Self Rising Cornbread offers a perfect balance of sweet and savory. Serve it warm with a drizzle of honey or alongside a bowl of chili for a comforting meal that’s sure to impress.

Savory Garlic Ritas Self Rising Cornbread

Whisking together the rustic charm of Southern cooking with a modern twist, this Savory Garlic Ritas Self Rising Cornbread emerges as a golden, aromatic delight. Perfect for any gathering, its rich flavors and tender crumb promise to elevate your dining experience.

Ingredients

• 1 cup self-rising cornmeal mix
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F and grease a 9-inch cast iron skillet or baking dish.
2. In a large bowl, combine 1 cup self-rising cornmeal mix, 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1 tsp salt.
3. In another bowl, whisk together 1 cup buttermilk, 1/2 cup melted unsalted butter, and 2 large eggs until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined to avoid overmixing.
5. Fold in 3 cloves minced garlic and 1/4 cup chopped fresh parsley for a burst of flavor.
6. Transfer the batter to the prepared skillet, smoothing the top with a spatula.
7. Bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the skillet for 5 minutes before slicing to serve.

Lightly crisp on the outside with a moist, fluffy interior, this cornbread is a harmonious blend of sweet and savory. Serve it warm with a drizzle of honey or alongside a hearty bowl of chili for a comforting meal.

Blueberry Ritas Self Rising Cornbread

Amidst the bustling flavors of summer, this Blueberry Ritas Self Rising Cornbread emerges as a delightful fusion of sweet and savory, perfect for those sun-drenched afternoons or cozy evening gatherings. Its golden crust and tender crumb, studded with juicy blueberries, offer a refreshing twist on a classic Southern staple.

Ingredients

• 1 cup self-rising cornmeal mix
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup fresh blueberries

Instructions

1. Preheat the oven to 375°F and lightly grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup self-rising cornmeal mix, 1 cup all-purpose flour, and 1/4 cup granulated sugar until well combined.
3. In a separate bowl, mix 1 cup buttermilk, 1/4 cup melted unsalted butter, and 1 large egg until smooth. Tip: Ensure all wet ingredients are at room temperature to achieve a uniform batter.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to keep the cornbread tender.
5. Gently fold in 1 cup fresh blueberries. Tip: Toss the blueberries in a tablespoon of flour to prevent them from sinking to the bottom during baking.
6. Transfer the batter to the prepared pan, spreading it evenly. Bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: For an extra golden crust, brush the top with melted butter halfway through baking.

This cornbread boasts a moist, fluffy interior with bursts of blueberry sweetness, balanced by the subtle tang of buttermilk. Serve it warm with a drizzle of honey or alongside a scoop of vanilla ice cream for a decadent dessert.

Pumpkin Spice Ritas Self Rising Cornbread

Unveiling a harmonious blend of autumnal flavors and Southern comfort, this Pumpkin Spice Ritas Self Rising Cornbread is a delightful twist on a classic. Perfectly spiced and irresistibly moist, it’s a festive treat that promises to elevate any meal or gathering.

Ingredients

• 1 cup self-rising cornmeal mix
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup buttermilk

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
2. In a large bowl, whisk together the cornmeal mix, flour, sugar, pumpkin pie spice, and salt until well combined.
3. In another bowl, mix the pumpkin puree, melted butter, eggs, and buttermilk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; avoid overmixing to ensure a tender crumb.
5. Transfer the batter to the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool in the pan for 10 minutes before slicing and serving.

Golden and aromatic, this cornbread boasts a soft, cake-like texture with a hint of spice that complements its natural sweetness. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra indulgent touch.

Cinnamon Sugar Ritas Self Rising Cornbread

Savory and sweet collide in this delightful twist on a classic Southern staple, where the warmth of cinnamon and the crunch of sugar create a cornbread that’s irresistibly tender and perfectly balanced.

Ingredients

• 1 cup self-rising cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tbsp granulated sugar (for topping)
• 1 tsp ground cinnamon (for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch cast iron skillet or baking dish.
2. In a large bowl, whisk together 1 cup self-rising cornmeal, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1 tsp ground cinnamon, and 1/2 tsp salt until well combined.
3. In a separate bowl, mix 1 cup buttermilk, 1/4 cup melted unsalted butter, and 1 large egg until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together. Avoid overmixing to ensure a tender texture.
5. Transfer the batter to the prepared skillet or baking dish, smoothing the top with a spatula.
6. In a small bowl, combine 2 tbsp granulated sugar and 1 tsp ground cinnamon for the topping. Sprinkle evenly over the batter.
7. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool in the skillet for 5 minutes before slicing to serve.

Amazingly moist with a crisp, sugary crust, this cornbread pairs beautifully with a dollop of honey butter or a drizzle of maple syrup for an extra touch of sweetness. Its light, fluffy interior makes it a versatile side for both hearty stews and delicate salads.

Chocolate Chip Ritas Self Rising Cornbread

Just when you thought cornbread couldn’t get any more indulgent, this Chocolate Chip Ritas Self Rising Cornbread comes along, blending the rustic charm of traditional cornbread with the sweet, melty delight of chocolate chips. Perfect for those who cherish the comforting texture of cornbread but crave a touch of sweetness, this recipe is a game-changer for brunches and dessert tables alike.

Ingredients

• 1 cup self-rising cornmeal mix
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 2 large eggs
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking pan.
2. In a large bowl, whisk together the self-rising cornmeal mix, all-purpose flour, and granulated sugar until well combined.
3. Add the melted butter, buttermilk, and eggs to the dry ingredients, stirring until just combined. Tip: Avoid overmixing to ensure your cornbread stays tender.
4. Gently fold in the chocolate chips, distributing them evenly throughout the batter.
5. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Check at the 25-minute mark to prevent overbaking.
7. Allow the cornbread to cool in the pan for 10 minutes before slicing. Tip: This rest period helps the cornbread set perfectly for clean slices.

Zesty yet sweet, this cornbread boasts a moist, crumbly texture that pairs wonderfully with the gooey chocolate chips. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra layer of decadence.

Conclusion

Outstanding in flavor and simplicity, these 12 Ritas Self Rising Cornbread Recipes are a treasure trove for any home cook. Whether you’re craving something sweet, savory, or with a twist, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy baking!