Do you remember my last recipe post? I shared that this one was coming, and Iâm so excited to finally share it with you! This is literally my husbandâs recipe. I lovingly call him Honey (hence the name “Honey’s Buttermilk Cornbread”). If youâre new here, let me just tell youâhe NEVER follows a recipe.
I can already hear him saying, âI staunchly defy the conventional approach to recipes.â So for me to get this recipe out of him was like pulling teeth. Imagine my surprise when we were going through some old recipe cards, and there it wasâwritten down by him!
A Little Backstory
Initially, I hesitated to pry the recipe from him, and then out of the blue, we were going through some old recipe cards, and apparently I had asked him for this recipe before, and he had written it down for me.
If you know me, you know that I donât cook without a recipe. Itâs an absolute must for me. Honeyâs cornbread, though, is one of those recipes that deserves to be passed down. Itâs simple, itâs Southern, and itâs absolutely delicious.
Why Honey’s Buttermilk Cornbread is a Family Favorite:
The Buttermilk: This oneâs a game-changer. Buttermilk gives the cornbread its classic tangy flavor and fluffy texture. Donât skip it!
The Cornmeal: Honey swears by Martha White Self-Rising Buttermilk Hot Rize Cornmeal. According to him, nothing else compares. Fun fact: they even provide a recipe on the bag, but of course, Honey has his own twist.You can find Martha White Self-Rising Buttermilk Hot Rize Cornmeal here on Amazon.
The Iron Skillet: This is non-negotiable. You need an iron skillet, and it needs to be screaming hot before you pour the batter in. Preheating the skillet in the oven is the secret to that perfect golden crust. I personally love my Lodge iron skilletâyou can grab one here on Amazon.
Serving Suggestions
This cornbread is so versatileâit pairs beautifully with many of my savory recipes. Here are a few of my favorites:
Trust me, you wonât regret serving up this cornbread with one of these hearty dishes.
Leave a Comment and Rating!
If you try this recipe, Iâd love to hear from you! Please leave a comment and a rating below. Your feedback not only helps my blog but also lets me know how much you loved it.
Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Makin’ Macon!
Easy Buttermilk Cornbread
Equipment
- 1 10" iron skillet
Ingredients
- Ÿ cup self-rising meal Martha White Hot Rize Buttermilk Cornmeal
- Πcup self-rising flour
- 1 tablespoon shortening or lard
- 1 egg
- 1 pinch of salt
- enough buttermilk to make it pourable.
Instructions
- Place 10" iron skillet in oven and preheat to 425â.
- While oven is preheating, mix self-rising meal, flour, and salt together. Next cut in shortening or lard with a fork or dough cutter.
- Add egg and mix. Last add just enough buttermilk to make the batter pourable, a little thicker than pancake batter.
- Once oven is preheated, remove iron skillet and pour batter in. Batter will begin to sizzle and start to cook. Place iron skillet immediately back into the oven and bake for approximately 10-15 minutes. Until top is brown.
Notes
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