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This buttermilk cornbread recipe has been passed down from my grandmama, my grandmama’s mama, and many generations before her. Warm, fluffy, and full of flavor, this is how true southern cornbread is made!
There is nothing like a piping hot piece of buttermilk cornbread straight from the oven and slathered with sweet cream butter.
You name it, buttermilk cornbread was served along with it.
Some people believe sugar belongs in cornbread.
I’m here to give those people a side-eye and tell them, “Oh, honey, now bless your heart.”
Homemade southern cornbread is not sweet, y’all. Homemade buttermilk cornbread DOES NOT have sugar in it. I don’t care what the recipe on the package of cornbread mix says. It ain’t right.
Any cornbread that has sugar in it just needs to be called corn cake.
How to Make Buttermilk
Now that we’re telling the truth and all.
I NEV-ER have real buttermilk in my house. Like…ever. I just don’t see the point in buying a whole carton of buttermilk when it is just so simple to make your own.
All you need to make homemade buttermilk is milk and either fresh lemon juice or white vinegar.
1 cup milk
1 tablespoon lemon juice or vinegar
Mix ’em together, let ’em sit for 5 minutes and VIOLA! 1 cup homemade buttermilk.
Now, who’s ready to stuff their face?
- Preheat oven to 425 degrees F and grease a 10" cast iron skillet with a thin coating of vegetable oil or non-stick spray.
- In a large mixing bowl, combine cornmeal and flour and stir until combined.
- In a separate bowl or measuring cup, whisk egg, buttermilk, and vegetable oil. Pour the wet mixture into the dry mixture, and stir with a spatula until just combined and no dry ingredients remain.
- Spread into the prepared cast iron skillet and bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes. Serve warm with lots and lots of butter!