Mom makes the best cornbread, but since she and Dad live a bit too far now, I am forced to make them on my own. I am glad that recipes such as this one are being shared to people like me. I can now enjoy that homemade taste even if I’m away from “home”. One of our friends over at Add A Pinch has this to say about this amazing recipe:
“Southern buttermilk cornbread makes any meal better and stretches it to serve a crowd. It’s a definite go-to recipe when serving smoked beef brisket black bean soup, homemade vegetable soup, or just with butter or honey. My grandfather always loved to make a snack of his cornbread crumbled in a glass of milk. I have to admit, I’ve enjoyed it a time or two myself growing up.”
I love cornbread with everything! I eat it with my soup, I eat it with my roasted chicken with gravy, I eat it with the beef brisket, and I even eat it with any casserole. But I love them most with butter and honey. Or cream cheese and honey. Add a cup of coffee or tea in the meal and I’m good to go.
Ingredients
Great Value vegetable shortening
2 cups Gold Medal cornmeal
1 cup Gold Medal self-rising flour
2 Eggland’s eggs
2 cups Borden buttermilk
½ cup water
Instructions
Preheat oven to 425 degrees.
Coat large skillet with vegetable shortening and place in oven to melt. Remove skillet from oven once melted.
Mix together all ingredients and pour into the hot grease in the skillet. Return to the oven and bake about 10-15 minutes or until bread has risen and center springs to the touch.
Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate for serving.
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Quick Tip: If you don’t have buttermilk, you can use whole milk.
Thanks again to Add A Pinch for this amazing recipe.
Add about a 1/4 cup of sour cream Not at all traditional But kA’s it light and fluffy. I also add three full tablespoons of sugar. Again, not traditional but irresistible.