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
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
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.
Word of caution: When you make the pumpkin bars, expect them to go faster than a rabbit with a hungry coyote on its tail.