Southern cornbread dressing recipe
Buttermilk Cornbread | How To Make Homemade Cornbread
This is going to sound super “goody-good,” but I do not care. I never even knew what Jiffy was until I got to college. LOL, As a child, making buttermilk cornbread was my assignment in the kitchen. I guess this was my mother’s way of teaching me how to cook. But in truth, I did not do anything but “sit there and stare at her run around the kitchen frantically and wait for her to say, ‘Andrea, time to make the cornbread.” She would usually announce it at some ‘special’ moment. I never quite knew why I couldn’t just make it but let her tell it it was then penultimate to the meal. Therefore, I took my cornbread very seriously. It felt like such a huge burden was lifted off of my mother’s shoulders, and here I was 8-9 years old, contributing to Sunday supper. Suffice it to say, I’ve had many years of practice with this buttermilk cornbread recipe.Jump to Recipe
There are two schools of people- team sweet buttermilk cornbread vs. team “regular’ cornbread. I know how to meet both needs. If it’s for a crowd and not dressing, I strictly make cornbread with no sweetener but for a crowd, especially a Jiffy-loving crowd, I add the sweetness.
I usually make the cornbread according to the recipe on the bag. 2 cups of self-rising cornmeal, 1 1/2 cup of butter. HOWEVER, I add 2 eggs. I also like to make my cornbread in the cast iron skillet, melt the butter and oil and add it to the cornbread after it’s melted in the oven. This, to me, makes the best cornbread. Also, a good technique for making cornbread is using a whisk. Growing up, my Grandmother would also stir her cornbread with a fork. Using a fork or whisk helps add air pockets- which some type of way scientifically “works.” LOL
- Cast Iron Skillet
- 2 cups self rising cornmeal
- 1 1/2 cups buttermilk
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1/3 cup sugar OPTIONAL
- 2 tbsp water
- 2 Tbsp honey optional
- 2 large eggs
- Preheat the oven to 425
- Melt 1/4 cup of butter and vegetable oil in the cast iron skillet in the warm oven
- Using a whisk once adding the dry ingriedents mix them together
- Add eggs and buttermilk and whisk vigorously
- (if desire sweet cornbread) add the sugar and honey
- Take heated cast iron skillet out of the oven and add the melted butter and vegetable oil to the mixing bowl of cornbread. Combine. It's ok if the oil gathers on the outside
- Pour into the heated cast iron skillet and place in the oven.
- Bake until golden brown.
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