EDITOR’S NOTE (December 26, 2019): Enlarged text. See recipe video on my Facebook fan page.
My love for crusty, dark brown cornbread began in childhood.
Our family regularly ate cornbread with greens, pinto beans and black-eyed peas. Sometimes for breakfast, we’d have buttered cornbread drizzled with syrup.
The food was (and still is) affordable and filled our tummies.
I’ll always love hot cornbread with a good meal. Never gets old.
Back in 2010 when I decided to “hire me” as a solution to unemployment, a flash of inspiration came to. It was THE answer to my prayers.
Suddenly, “cornbread” flashed into my mind. I have loved to cook and bake my entire life. I also wanted to work for myself!!! More details in my new cookbook.
I remembered my grandma teaching me how to make her delicious cornbread. We all loved it.
Since then, I’ve developed several creative variations of her “secret” recipe.
This recipe is one of the variations I created.
Buttermilk adds flavor, moisture, and helps cornbread brown thoroughly.
Buttermilk is a key ingredient. Makes moist cornbread that develops a deep golden brown color while baking.
I avoid whole milk because it makes cornbread pale and bland. Not good at all.
Cornbread batter should have enough buttermilk to make it pour easily. Thick batter makes thick, dry, crumbly cornbread.
All dry ingredients should be moist. If not, baked cornbread will have specs of dry cornmeal mix and dry flour.
Preheating the vegetable oil before adding cornbread batter helps to thoroughly bake bottom and side crusts.
Ever tried buttermilk and cornbread?
This famous southern dish eaten as a light meal.
Warm cornbread crumbled in a cup, glass or bowl.
Covered with cold buttermilk.
Eaten with a spoon.
Cornbread Mix: A Delicious Gift
One of my favorite creative gifts is to whip up some cornbread mix and place in a lidded container.
Print recipe and instructions.
Fold and place in a lovely greeting card.
Cover container with lid and top with a pretty bow.
Voila! A fabulous gift idea for any occasion.