Southern Buttermilk Cornbread

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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  my family’s Southern Buttermilk Cornbread recipe. It is a treasure!

Southern Buttermilk Cornbread
 
Prep time
Cook time
Total time
 
Southern Buttermilk Cornbread is a staple dish throughout the year. Get this family favorite Southern Buttermilk Cornbread recipe!
Serves: 8
Ingredients
  • vegetable shortening
  • 2 cups cornmeal
  • 1 cup self-rising flour
  • 2 eggs
  • 2 cups buttermilk
  • ½ cup water
Instructions
  1. Preheat oven to 425 degrees.
  2. Coat large skillet with vegetable shortening and place in oven to melt. Remove skillet from oven once melted.
  3. Mix together all ingredients and pour into the hot grease in the skillet. Return to the oven and bake about 10-15 minutes or until bread has risen and center springs to the touch.
  4. Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate for serving.

 

Enjoy!

DISCUSS

  1. 2

    Sharon says

    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!!

  2. 3

    Mike says

    I’m about to make these – how large of a skillet? Is a 10″ or 12″ going to be better?

    • 4

      says

      Either will be fine, Mike. I generally go for the 12″ so I have more surface for that delicious crust. Hee!

Trackbacks

  1. [...] This week while it is snowy and icy here in Georgia, my family has just wanted soups and stews. Well, maybe it has been more me wanting that, I’m not entirely sure. But, they sure have been eating the soups and stews I’ve been making. It doesn’t hurt that I’ve been making some of their very favorites – potato soup, chicken and dumplings, and a yummy beef stew with southern cornbread. [...]

  2. […] When my husband and I first married I decided I was going to make a big pot of beef stew for our supper one night. I looked in my recipe book that my Mama gave me as a wedding present and then called my Mama to make sure I knew exactly how she prepared hers. I went to the grocery store and picked the freshest of ingredients, cooked it low and slow all day long, and that night excitedly served up huge bowls of beef stew with buttermilk cornbread. […]

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