Buttermilk Cornbread Recipe

It is the day before Thanksgiving and I am busy making cornbread dressing. Just hopping on here to share my cornbread recipe. It’s been a long time since I posted!

2 cups White Lily Self-Rising Buttermilk Cornmeal
1 stick of melted butter (I use salted)
1 1/2 cups of whole buttermilk
1/4 cup of corn oil (or vegetable or olive oil)
1 beaten egg
Extra oil (I use 1/4 cup for 12″ skillet) for coating bottom & sides of skillet


  1. Preheat oven to 450 degrees.
  2. Pour extra oil (I use 1/4 Cup for 12″ skillet) into bottom of skillet and swirl around to coat sides. Slide into oven that is pre-heating, or heat oiled skillet on stovetop (my preference because you can see when the oil is “glistening” and ready for the cornbread batter!
  3. Mix wet ingredients: melted butter, buttermilk, corn oil, and beaten egg together with a whisk.
  4. Now add in the 2 cups of cornmeal and mix all together.
  5. Pour cornbread batter into hot skillet and slide into hot oven.
  6. Bake 20-25 minutes until golden brown.

Turn hot cornbread out of skillet and enjoy a piece with some butter while it is still hot!



  1. It surely has been a while since you posted. I was happy to see your post in my inbox this morning! I hope is well with you and trust you and yours have a wonderful Thanksgiving day! May the Lord bless you.

    • Cheryl~ It is sooooo good to see you here. Blogging was “a thing” and I have so many memories and recipes here for sure. I’m glad you were happy to see a post from me. Hope your Thanksgiving was wonderful too and may the Lord bless you always.

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