Grandma's Buttermilk Cornbread

Written By Amanda Barusch
Cartoon graphic of building-sized ear of corn standing in a miniature cornfield against a bright blue sky.

OK, foodies, here's one that will clog your arteries! This recipe brought me two "first evers" - first time cooking Southern-style and first time cooking with buttermilk. I never heard of assembling bread ingredients in a frying pan and when I read the instructions I thought, "Oh, no, you must be mistaken." But I have learned through hard knocks to follow new recipes to the letter. So I heated up all that butter and stirred in all that sugar and added the dry ingredients. As I poured them into the baking pan I realized I had one less dish to wash. Maybe there is something to this Southern cooking. Anyway, after I was committed to the buttermilk I read about all these clever healthy substitutions in the comments. Maybe next time but maybe not because that buttermilk cornbread was delicious.

Here's the recipe

Amanda Barusch

Amanda Barusch has worked as a janitor, exotic dancer, editor, and college professor. She lives in the American West, where she spends as much time as possible on dirt paths. She has an abiding disdain for boundaries and adores ambiguity. Amanda has published eight books of non-fiction, a few poems, and a growing number of short stories. Aging Angry is her first work of creative non-fiction. She uses magical realism to explore deep truths of the human experience in this rapidly changing world.

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