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.
