New Year's Day - Southern skillet buttermilk cornbread

Every New Year’s Day, Mama Mitchell would invite us to her home in Hueytown, AL, and made sure we ate our collard greens, cornbread and blackeyed peas.  My mom still has the cast iron pot that Mama Mitchell would cook her collards in and I used it last year when home for the holidays! Today, I am back in Arizona and sharing with you a delicious cornbread recipe that is perfect any time of the year!

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Southern skillet buttermilk cornbread

What you’ll need (dry ingredients)

1 ½ cups self-rising cornmeal

1 cup flour

2 tbsp sugar

1 tbsp salt

2 tbsp baking powder


What you'll need (wet ingredients)

1 cup creamed style corn

2 eggs

1 cup buttermilk

3 tbsp salad oil

3 tbsp melted butter


*In a medium sized bowl combine all dry ingredients & mix until thoroughly combined

 *In a separate bowl wisk together eggs and buttermilk. Add salad oil, creamed corn and 3 tbsp melted butter. Stir until well combined.

 *Pour the wet ingredients into the dry mixture and stir until combined.

Heat 2 tbsp of melted butter in iron skillet over the stove. Pour in cornbread mixture and place skillet into a 425 degrees preheated oven for 25 mins.


Enjoy and Happy New Year from Mama Mitchell's! 

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