Southern Buttermilk Cornbread

My husband is a huge cornbread lover and I, on the other hand, was not a big fan of cornbread growing up. Needless to say, it was necessary for me to learn to make Buttermilk Cornbread if we were to stay married for any length of time.  I am happy to report that I did learn to make it and we are still together -- soon to be 31 years!

After many times of trial and error, this is the recipe that will put a smile on my southern man's face every time!

2 cups Self-Rising Cornmeal

1/4 cup oil  

1 egg

2 Tablespoons sugar

1 1/3 - 1 1/2 cup buttermilk (to desired consistency)

2  Tablespoons oil to grease skillet

*** NOTE:  To be TRULLY southern, replace the oil with bacon drippings -- both to grease the skillet, as well as in the cornbread mix itself!

Preheat oven to 425 degrees.

Put approximately 2 Tablespoons oil in cast iron skillet and place in oven to preheat.

Mix first 4 ingredients together.

Add buttermilk.

Stir until well combined. (Will be about the consistency of pancake batter.)

Remove preheated skillet from oven and tilt skillet to allow oil to coat bottom and sides of iron skillet well.

Pour batter into hot skillet.  (Skillet will sizzle as batter is poured in.)

Bake in 425 degree oven for 20 - 25 minutes.

Remove from oven and invert onto serving plate.

 

Rub butter all over top of cornbread until melted.

Slice and serve. 

My family loves it with honey.  (This is one of my taste testers.)