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MawMaw's Southern Buttermilk Cornbread

MawMaw's Southern Buttermilk Cornbread

JC Phelps
There's no better cornbread than my MawMaw's Southern Buttermilk Cornbread - this recipe has been in my family for over 80 years!
5 from 65 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American, Southern
Servings 8 servings
Calories 411 kcal

Ingredients
  

  • 2 ¾ c. self-rising corn meal
  • 1 egg
  • 1 ⅓ c. buttermilk
  • 1 c. milk
  • 1 tbsp. water
  • 3 tbsp. vegetable oil

Instructions
 

  • Preheat oven to 450F. Pour 3 tbsp. of vegetable oil into a well-seasoned 9 in. cast iron skillet. Place the skillet with the oil in the oven while it is preheating, allowing the oil to get very hot.
  • Mix together self-rising corn meal, the egg, buttermilk, milk, and water. Mix until well-combined.
  • Once the oven has preheated, remove the skillet from the oven. Pour half of the hot oil in the bottom of the pan into the batter. Mix the hot oil into the batter and then pour the batter into the skillet.
  • Bake for 18-20 minutes or until hot, crispy, and brown. Serve warm with salted butter. Enjoy!

Notes

Make sure you use a 9 in. cast iron skillet when making my MawMaw's Southern Buttermilk Cornbread.
Having a hot cast iron skillet to pour your batter into makes all of the difference. This cornbread bakes hot and quick!
Use both milk and buttermilk - you cannot substitute the buttermilk for traditional milk in this recipe.

Nutrition

Calories: 411kcalCarbohydrates: 63gProtein: 11gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 28mgSodium: 64mgPotassium: 367mgFiber: 8gSugar: 5gVitamin A: 143IUCalcium: 90mgIron: 3mg
Keyword buttermilk cornbread, cornbread, southern buttermilk cornbread, southern cornbread
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