One of the first memories that I have of helping in the kitchen is with mixing up Cornbread batter while standing on a chair that my granny had pulled over to the kitchen counter. She had the cutest Cornbread pan that was in the shape of corn cobs and anytime that we made Cornbread for dinner she usually saved a little of the batter to make me a few Cornbread sticks.
Food connects me to family and the memories of loved ones that are still here and those that like my granny, have passed away. I started this blog as a way to document and store all of my favorite recipes so that my kids would one day have a resource for all of the home cooked meals that they’ve enjoyed over the years.
This Cornbread recipe is simple and can be made in a cast iron skillet, a 12 count muffin pan or a 9 x 13 casserole dish, which I often do when turning the Cornbread into Southern Style Dressing. I reuse the casserole dish once the cornbread is dumped into the mixing bowl. It means one less pan for me to wash which is a win in my book of life.
I like to use Martha White Self Rising Yellow Cornmeal, for the golden color, and buttermilk in my cornbread. Using buttermilk, which is thicker than milk means that I need to use more of the liquid. I don’t have an exact amount of buttermilk in mind but I know that the consistency of my Cornbread batter should resemble a thick pourable cake batter. If your Cornbread batter is too thick add a little more buttermilk or milk until it reaches a pourable, but not thin consistency.
Note, if using milk instead of buttermilk you will only need about 1 & 1/2 cups of milk. Many people can’t find buttermilk and use 1 TBSP. of white vinegar to make the milk tangy, but it will still have a much thinner consistency than true buttermilk.
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Heat oven to 450 degrees Fahrenheit. Pour 1 – 2 tsp. of oil into the cast iron skillet if using. If using a 9 x 13 glass pan spray it well with cooking spray.
In a large bowl mix the cornmeal and flour until incorporated. Stir in the vegetable oil, eggs, and buttermilk and mix until smooth. I start with 1 & 1/2 cups of buttermilk and add more until I reach a thick and creamy pourable consistency. If the batter is too thick add more buttermilk a little at a time until the desired consistency is reached. If using milk (even milk with vinegar to mimic buttermilk) you will only need about 1 & 1/2 cups of milk since it’s thinner than buttermilk.
If using a casserole dish, pour the batter into the well greased dish and bake the Cornbread for 20 – 25 minutes or until golden brown.
If using a cast iron skillet, place the skillet with the oil into the oven for about 5 minutes so that the oil can heat up. Use pot holders to carefully remove the skillet from the oven and carefully pour the Cornbread batter into the oiled skillet. Use pot holders to return the skillet to the oven and bake the Cornbread for 20 – 25 minutes or until golden brown.
This serves 8 – 10 depending on how thick you slice the pieces. I use this Cornbread cake for my dressing recipe.
Note – this will also make a 12 count pan of muffins filled a little over 3/4 full of batter. Bake the muffins for 15 – 18 minutes or until golden brown. Make sure to spray the muffin tin well or use a paper towel and vegetable oil to grease the muffin pan so the muffins have a crisp exterior and turn out easily.