Do you remember my last recipe post? I shared with you that this recipe was coming. This is literally my husband’s recipe. I lovingly call him honey. I’ve said it so many times already, but if you’re new here, then I have to say it again: He NEVER follows a recipe. I can hear him say something like this, “I staunchly defy the conventional approach to recipes.” So for me to get this recipe out of him was like pulling teeth.
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.
Remember, I don’t cook, so a recipe is a MUST for me.
Three crucial elements define the essence of this remarkable recipe, according to him. First, he says using Martha White Self-Rising Buttermilk Hot Rize Cornmeal is a must. He emphasized that they provide a recipe on their bag, though he prefers his own rendition. Go figure!
The second thing that is a must is an iron skillet. You need an iron skillet, and you need to have that iron skillet extremely hot when you pour your batter in. You do this by placing the iron skillet in the oven while it preheats. It makes all of the difference in your cornbread.
The final thing is that you must have buttermilk. Buttermilk gives it the perfect flavor.
Listen, pair this delicious cornbread with some of my savory recipes, such as Senate Bean Soup or Charro Beans. Trust me, you won’t regret it!
If you try this recipe, please leave a comment and a rating below! I would love to hear from you. Each comment and rating helps my blog.
Honey’s Buttermilk Cornbread
Equipment
- 1 10" iron skillet
Ingredients
- ¾ cup self-rising meal Martha White Hot Rize Buttermilk Cornmeal
- ¼ cup 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 425℉.
- 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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