Southern Style Buttermilk Cornbread with Milk Recipe

Have you ever had homemade buttermilk cornbread in a glass that is filled up with whole milk? It is one of my favorite things to eat. I grew up watching my papaw eat this as an evening snack anytime they had leftover cornbread, and you could not give him a better bedtime snack. Sometimes he even enjoyed it as a quick lunch.

1 cup of self rising cornmeal

3/4 cup of buttermilk

3 tablespoons of oil

8oz of milk in a glass

1 egg

Preheat your oven to 400 degrees.

While the oven is preheating , in a mixing bowl combine in your 3 tablespoons of oil, 3/4 cup of buttermilk , 1 egg and 1 cup of self rising flour. Mix all of the ingredients until they are all well combined.

Once the ingredients are combined, pour the batter into a cast iron skillet.

My family uses a well seasoned cast iron skillet to cook the cornbread in. This way you do not have to worry about the cornbread sticking to the skillet.

Place the raw cornbread batter into the pre-heated oven and bake for around 25 to 30 minutes or until the cornbread is golden brown.

Once 25 to 30 minutes are up, remove the cornbread out of the oven. Slice the cornbread into serving slices and place each slice of the cornbread into an 8 ounce glass of whole milk.

Notes, you can also use lactose milk if you are lactose intolerant. If you do not have a well-seasoned cast iron skillet just grease your skillet before adding in the cornbread batter and that will prevent the cornbread from sticking.