Southern buttermilk cornbread makes any meal better and stretches it to serve a crowd. It’s a definite go-to recipe when serving smoked beef brisket black bean soup, homemade vegetable soup, or just with butter or honey. My grandfather always loved to make a snack of his cornbread crumbled in a glass of milk. I have to admit, I’ve enjoyed it a time or two myself growing up.
When I was first married, my cornbread just wasn’t that delicious. It was too grainy and didn’t hold together like it should. I say when I first married, but honestly it took me a while to get my recipe just perfect. I’d strayed too far away from the original way my mother and grandmother taught me how to make it. It finally all came back together – and stayed together – when I went back to the basics.
There’s a lot to be said for the basics.
Here’s how they taught me to make it.
My family's favorite recipe for buttermilk cornbread.
Ingredients
- vegetable shortening
- 2 cups cornmeal
- 1 cup flour, self-rising
- 2 eggs
- 2 cups buttermilk
Instructions
http://addapinch.com/cooking/2010/10/23/southern-buttermilk-cornbread/
- Preheat oven to 425 degrees.
- Coat large skillet with vegetable shortening.
- Mix together all ingredients and pour into coated skillet.
- Bake about 10-15 minutes until bread has risen and center springs to the touch.
- Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate for serving.
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Enjoy!
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This looks really delicious. My bf LOVES cornbread, I’ll have to try this recipe.
You’re bound to be from the same place I’m from…my Dad always ate his cornbread crumbled into a glass of milk, too!!!
This is the exact way my Mama made her cornbread only with buttermilk!! She wouldn’t make it if she didn’t have buttermilk!!
I’m about to make these – how large of a skillet? Is a 10″ or 12″ going to be better?
Either will be fine, Mike. I generally go for the 12″ so I have more surface for that delicious crust. Hee!