Scale 1x 2x 3x Ingredients. Here's a vintage recipe for hearty, pioneer-style cornbread that takes only 5 ingredients. I have a confession– I am a cornbread addict! I then poured cornbread mixture in pan.
Buttermilk: Buttermilk is required for this recipe. I poured about 1/4 cup oil in iron skillet and placed it in hot oven until hot. My kids kept saying "it isn't falling apart!" The simplest, quickest form of cornbread was the kind that grandmas always made in a cast-iron skillet in a hot oven. This Buttermilk Cornbread recipe gets its flavor from whole buttermilk, salt, and yellow cornmeal. This Buttermilk Cornbread is light, tender, and has a beautifully moist crumb!

How to store cornbread: Store at room temperature for 1-2 days.Simply wrap in foil, plastic wrap, or place in a sealable container.

I liked this recipe because some of the other recipes we have tried are too moist and crumbly.

I then poured cornbread mixture in pan. I would suggest adding a teaspoon of salt.

*Originally published August 2016. Buttermilk Cornbread Recipe. Store in refrigerator for 5-7 days. Then add enough whole milk to make 1 cup total. Today I’m sharing Rebecca’s Grandma Shaffer’s Buttermilk Cornbread Recipe! It maintains the spirit of this all-corn southern bread but makes it palatable. Stir and let sit for 5 minutes before using. If you want a slightly fluffier cornbread meringue the egg by beating vigorously to froth before mixing with other ingredients. A tender, lightly sweet cornbread that’s perfectly crusty on the bottom. Get the recipe from Food & Wine. If you don’t have any, you can make a DIY sour milk by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. It’s easy to make in a skillet or baking dish and only uses one bowl! I liked this recipe because some of the other recipes we have tried are too moist and crumbly. This recipe doubled perfectly. This recipe doubled perfectly. My kids kept saying "it isn't falling apart!" This Easy Buttermilk Cornbread Recipe is made in a cast iron skillet – just like in the good old days! We can’t wait to try more of her recipes, like her English Muffin Bread, and Dilly Bread (my favorite). That really would change the recipe too dramatically and take away from the simple charm of this "southern" cornbread.

I poured about 1/4 cup oil in iron skillet and placed it in hot oven until hot. Text and photos updated* Buttermilk Cornbread.