Sheree's Homemade Cooking Made Easy

I love having fresh warm cornbread any time I make a fresh pot of soup beans. It just goes together down here in the south. In this recipe I do not use egg, instead I use buttermilk. You will need the following ingredients:

Buttermilk CornbreadPhoto bySheree

Recipe:

4 tablespoons of butter

1 cup of self-rising cornmeal

3/4 cup of full fat buttermilk

Preheat the oven to 400 degrees.

Place the butter in a medium skillet, I use cast iron, and place it into the oven until the butter melts

Buttermilk CornbreadPhoto bySheree

In a bowl combine the cornmeal and the buttermilk and mix well. Add half of the melted butter from the skillet and leave the other half in the skillet.

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Pour this mixture into the hot skillet with the melted butter and bake until golden brown on top. Should take 25 – 35 minutes. Enjoy

Buttermilk CornbreadPhoto bySheree

Note: You can also use regular milk to make this recipe, just reduce the amount of milk to about 1/2 cup and add one well beaten egg to the mixture and bake according to the directions above. You could also make this recipe using a muffin tin and have small muffin size cornbreads just reduce the cooking time to 15 – 20 minutes.

Buttermilk CornbreadPhoto bySheree

Buttermilk CornbreadPhoto bySheree

This is a family favorite any time we have soup beans or a thick, rich and hearty soup. The leftovers of this cornbread have been known to make a great snack just using a glass of milk. Crumble the cornbread into the glass and then pour milk over the cornbread and grab a spoon.