Tag Archives: Cornmeal

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!

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 ♥ 

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 🧡