Southern Buttermilk Cornbread

Grandpa’s Southern Buttermilk Cornbread

Grandpa is my DAD! And he makes THE BEST Southern Buttermilk Cornbread around. I’ll share his special tips in a few minutes, but first, my story about dad and buttermilk. When I was a kid, dad would drink buttermilk every night as kind of a night cap. I thought it was one of the most disgusting things I had ever seen. Ugh! Yet, guess what… today, I love the taste of buttermilk. Maybe it’s an age thing??? That is scary!

Tips for the perfect Southern Buttermilk Cornbread:
1) You need a well seasoned iron skillet. If you don’t have one or know how to take care of one, well, that’s another post.

2) Aunt Jemima’s Yellow Cornmeal (Self Rising preferred OR, the plain)

3) Canola oil

4) Low fat Buttermilk!

Make sure you:
1) Pre-heat the oven to 425*F
2) Heat the oil in the oven until it is bubbling – BE CAREFUL! Don’t burn yourself taking it in and out of the oven, pouring it into the mix, etc. Hot oil is dangerous and iron skillets are heavy. Pay attention!

Dad’s recipe is simple… 2, 2 and 2 and 1/4 which is divisible by 2 < not that the last comment makes a difference but, it helps me remember the formula… 2, 2, and 2 and divisible by 2.

Let’s get started, recipe below and also in my cookbook, Cooking With Susan Southern Family Favorites

WooHooo…. hello! The best dish to eat this with? Homemade Vegetable Soup !

Nutrition Facts
Servings: 10
Amount per serving
Calories 203
% Daily Value*
Total Fat 8.1g 10%
Saturated Fat 1.3g 7%
Cholesterol 36mg 12%
Sodium 513mg 22%
Total Carbohydrate 27.4g 10%
Dietary Fiber 2.1g 8%
Total Sugars 2.3g
Protein 5.6g
Vitamin D 3mcg 15%
Calcium 166mg 13%
Iron 2mg 10%
Potassium 82mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Recipe

Southern Buttermilk Cornbread
Bread
Classic Southern Buttermilk Cornbread without sugar... eggs, oil, cornmeal, and buttermilk

Ingredients

2 cups Aunt Jemima Yellow Self Rising Cornmeal
1/4 cup canola oil
2 cups reduced fat buttermilk
2 eggs, whisked together using a wire whisk
Special equipment: iron skillet (8-9 inch round)

Instructions

Pre-heat oven to 425*F.
In a glass or non-reactive mixing bowl, add cornmeal.
Add oil to iron skillet and place in oven.
Add buttermilk and stir together using wire whisk.
Whisk in eggs.
When oil is bubbling slightly in skillet, carefully remove from oven and pour into cornmeal mixture.
Stir the hot oil into the batter and pour batter into hot skillet.
Place into oven and bake for 20-30 minutes, until knife or toothpick inserted comes out clean.
NOTES: If you do not have self rising cornmeal, add 1 teaspoon baking powder and 1/2 teaspoon salt to cornmeal.
To Serve: hot with butter

Serves

10

Preparation Time (hrs/min)

0, 5

Cooking Time (hrs/min)

0, 30

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