I CAN DO ALL THINGS THROUGH CHRIST WHO STRENGTHENS ME (PHILIPPIANS 4:13).

Nana’s Buttermilk Cornbread

Nana's Buttermilk Cornbread

Best Cornbread Ever!  The crunchy crust is wonderful!

Ingredients

  • 2 C. White Lilly Buttermilk Cornmeal Mix

  • Approx. 1 1/2 C. buttermilk

  • 3 tablespoons canola oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Pour oil into a cast iron skillet.  Put into preheated oven until heated through.
  3. While skillet is heating mix cornmeal and buttermilk.  This should be a pourable consistency.  Pour mixture into hot skillet (This keeps cornbread from sticking). 
  4. Bake approx. 30 minutes or until cornbread is a golden brown.
  5. If necessary loosen cornbread gently from pan with a knife and flip over onto a plate.
  6. Slice and serve.
  7. I use an 8 inch skillet.  If you are using a larger skillet you will want to add more ingredients.