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Cornbread is a staple in a southern home at least it was in my home when I was growing up and still is today. This is the Best Buttermilk Cornbread Recipe.
We had cornbread and beans often when I was a little girl. I can not tell you how much cornbread I have eaten over the years. As a kid, I would crumble lots of cornbread in the beans to hide the taste of the beans. I still love cornbread and have grown to love the beans. The cornbread in my house disappears like pound cake does. I promise I can eat at least half a skillet by myself. Give me some cornbread and a little honey, and there is no need for dessert that is how much I love it. Cornbread is quick and easy to bake and goes with most foods, especially beans, peas, chicken, beef, and lots of soups. I hope you enjoy this Buttermilk Cornbread Recipes I have made for years.
Celebrate the differences in family members.
God made each one of us uniquely different. Sometimes we just need to realize that everyone is not like ourselves including my husband that is so different from the rest of our family when it comes to his cornbread. We like our cornbread cooked in a 10 inch cast iron skillet where it is really thick and cake-like on the inside but crispy on the outside. My husband likes his cornbread extremely thin and crispy on the top, bottom and sides. After 30 years of him putting up with me, I think he deserves some crispy cornbread. I make his cornbread in a cast iron biscuit pan. They come out looking like very small, thin, flat biscuits, but he likes it that way. I love him because God made him uniquely different from me, and we all need to cherish the differences. I am more like Eeyore in my family, and Jerry is more like Tigger. Hopefully, NOT to that extreme. I am more cautious and hesitate. Jerry is more bubbly and happy to try anything. We are different in a lot of ways. I hope you find something in a family member that is uniquely different that you can celebrate.
Psalm: 139:14 I will give thanks to You, for I am fearfully and wonderfully made.
If you like your cornbread thick, cook it in a smaller skillet. My husband like his cornbread thin and crispy which is why I use a 12 inch skillet.
- Cornbread Recipe – adapted from the back of the Aunt Jemima Corn Meal bag.
- 1 cup plain cornmeal (not cornmeal mix)
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 4 TB Vegetable oil
- ½ cup sugar
- 1¼ cups buttermilk
- 2 beaten eggs, beaten
- 4 Tablespoons of butter, melted in cast iron skillet
- Combine flour, cornmeal, salt, sugar and baking powder.
- Stir in buttermilk, and oil.
- Melt butter in cast iron skillet.
- Bake in a cast iron skillet. I love my cast iron skillet and cornbread is delicious cooked in it.
- Bake 375 degrees for 25 to 30 minutes or until golden brown.
- Add jalapeno or crumbled bacon to kick it up.