Last night I made a big stew for supper and knew exactly what I wanted to go with it: Buttermilk Cornbread.
I was about to use my normal recipe when I noticed a recipe on the back of my Martha White Self-Rising White Corn Meal Mix. The word Southern caught my eye and the ingredient buttermilk sealed the deal.
I doubled the recipe because I wanted to fry some for supper and bake some for the next day. It was terribly, terribly delicious fried and I just warmed up a little square from the baked and it was Heavenly as well. Once you’ve had cornbread made with buttermilk, I promise you, you’ll never want cornbread any other way. There’s something distinctively wonderful about the flavor of buttermilk in each bite.
Southern Buttermilk Cornbread Recipe from Martha White
Ingredients:
Crisco Original No-Stick Cooking Spray
2 cups Martha White Self-Rising White Corn Meal Mix
1 1/3 cups buttermilk or 1-1/3 cups milk
1/4 cup Crisco Pure Vegetable Oil or 1/4 cup Crisco All-Vegetable Shortening, melted
1 large egg
Directions:
1. HEAT oven to 450ºF. Spray 8-inch ovenproof skillet or 8-inch square pan with no-stick cooking spray; place in oven to heat.
2. BEAT egg in medium bowl. Add all remaining ingredients; mix well. Pour batter into hot prepared skillet.
3. BAKE 20 to 25 minutes or until golden brown.
Serving size: 8 servings
The recipe above makes 1 round or square pan, 12 muffins or 16 cornsticks.
Here’s something you have to try – I promise, it’s amazing! Put some cornbread in a bowl and pour a little buttermilk over the top. Grab a spoon or fork and enjoy. It’s not just good, it’s dang good.
Speaking of dang good – for dessert I made Paula Deen’s Pumpkin Bars from her perfect cookbook Paula Deen & Friends. You can read my review of the Paula Deen & Friends cookbook by clicking the link.
Word of caution: When you make the pumpkin bars, expect them to go faster than a rabbit with a hungry coyote on its tail.
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{ 4 comments… read them below or add one }
Now where were you with your buttermilk cornbread when I made chili last week????
Sounds good! I love corn bread this time of the year. I like to add the mexicorn to ours but we end up having to make a separate batch for our finicky kids, lol.
Oh, wow – chili sounds so good right now! That does it, I’m going to have to run to the store and grab ingredients to make a big old pot.
Finicky kids cause a lot of creativity, don’t they?!?! One of mine is a vegetarian, so she keeps things interesting – and my oldest is allergic to tomatoes! The youngest? She’s just kind of picky – no allergies or aversions to meat, she just has odd thoughts about certain food! – Joi
Hey! It’s Billy! I was wondering if the cooking time is the same as it for the muffins! THANKS! i LoVe YoU! YoUr WoRk Is AmAzInG PaUlA. I AtE YoUr HeArTAtTaCk SaNdWhIcH! I DiEd!
This looks like a great recipe! Here’s another recipe I recently did and really liked.
Cheddar Skillet Corn Bread http://wp.me/puWta-5D
It’s particularly nice because you bake it right in a cast iron skillet. Try it out and let me know what you think!