Oscar Wyatt’s Buttermilk Cornbread

One of my missions while at home last week was to get my great-grandfather’s corn bread recipe from Mom. It has a fluffy interior and crunchy exterior that I haven’t been able to replicate using other recipes. My sister and I were very close to my great-grandparents and miss them dearly. I have such fond memories of them, and even shared my grandpa’s birthday, I was his “Birthday Girl”. When I was young we always celebrated together.

  • 3 Tbsp Bacon grease or butter
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1 1/2 cups self-rising cornmeal*
  • 1 cup all-purpose flour

Preheat a 9-in. cast iron skillet with bacon grease or butter while the oven is heating to 425 degrees.

Mix liquids and stir in dry ingredients (do not over mix). Pour batter into the hot skillet. Bake for 20-25 minutes. Flip onto serving dish and allow to cool slightly before slicing.

*You can make your own self-rising cornmeal   

Recipe from Melissa Wyatt





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