This was my Grandma’s recipe. She loved buttermilk and always had it on hand. You can make your own buttermilk or you can use powdered buttermilk – see my notes below.

Baking cornbread in a cast iron skillet gives it such a wonderful buttery, crisp crust and not to mentions it’s fabulously delicious!

As you can see I needed to double this recipe so I used a 9×13 baking dish.

I made this yesterday to go along with my Ham and Pinto Beans and Ham, Green Beans and Potatoes…..SO DELICIOUS ♥ 

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My Grandma’s Cornbread Recipe

This was my Grandma’s recipe. She loved buttermilk and always had it on hand. You can make your own buttermilk or you can use powdered buttermilk – see my notes below.

Baking cornbread in a cast iron skillet gives it such a wonderful buttery, crisp crust and not to mentions it’s fabulously delicious!

1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, melted
1/3 cup packed light or dark brown sugar
2 Tablespoons honey
2 eggs
1 cup buttermilk (see notes)

Preheat oven to 350º.

Grease a 10” cast iron skillet with bacon grease you can use vegetable oil and place the skillet in a preheated oven to heat while you mix the recipe.

OR You can Spray an 8×8″ or (if you double the recipe use a 9×13”) baking pan with cooking spray, set pan aside.

In a mixing bowl, add dry ingredients (flour, cornmeal, sugar, baking powder,
and salt – whisk until combined.

In another large mixing bowl, add melted butter, honey and eggs – whisk to combine – add in the buttermilk.

Pour the dry ingredients into the bowl with the wet mixture, and use a wooden
spoon or rubber spatula to stir – until just combined – do not over-stir.

When the batter is finished, remove the skillet from the oven and pour mixture into the hot skillet return to oven and bake 25-30 minutes, or until lightly golden brown and a toothpick inserted into the center comes out clean.

When the cornbread is done place it on the counter sprinkle sugar over the top.

RECIPE NOTES:

This recipe can easily be doubled for a 9 x 13 baking pan.

Buttermilk: Buttermilk is required for this recipe. If you don’t have any, you can make your own by adding 2 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough milk to make 1 cup total. Stir and let sit for 5 minutes. OR You can use Powdered Buttermilk – Due to the amount of breadmaking I do I keep powdered buttermilk on hand – when I mix it I always mix it with milk – the directions say water – BUT – I use milk for a richer taste!

Cornbread has many optional add-ins – I’ve listed just a few:

Corn – 2/3 C. Corn – Fresh, Frozen or Canned (drained)

Chilies – 1/4 cup canned diced green chilies, 1/2 cup fresh or frozen whole kernel corn, and 1/2 cup shredded Monterey Jack cheese with jalapeno peppers.

Sausage – Cook 6 ounces Italian sausage and 1/2 cup chopped onion until no longer pink; drain. Add to batter with 1/4 cup grated Parmesan cheese.

Bacon – 3/4 cup chopped red sweet pepper; 3 slices bacon, crisp-cooked and crumbled; and 1/2 cup shredded cheddar cheese.

Berries – 3/4 cup fresh or frozen blueberries

I LOVE Corn Cakes: Prepare as above except add 1-1/2 cups frozen or canned – drained, corn to batter. Spoon about 2 tablespoons batter for each cake onto a lightly oiled griddle or heavy large skillet over medium heat. Cook 1-1/2 to 2 minutes per side or until browned. Makes 20 to 24 cakes. Keep cakes warm in a 200º oven while cooking remaining cakes.

Cornbread Muffins: Same recipe as cornbread!

Recipe By: Kim Wallace 🧡 Smile & Enjoy 🧡