Blackmon Family Buttermilk Cornbread
A simple, soulful recipe passed down through generations
A Little Story From Our Kitchen ❤️
Some recipes aren’t written down at first — they’re felt.
This cornbread recipe has been passed through our family by watching, tasting, and knowing when it’s just right. It’s the kind of bread that shows up next to collard greens, beans, Sunday dinner, and weeknight meals alike.
This is our Blackmon Family Buttermilk Cornbread — simple, no-frills, and made with ingredients you probably already have on hand. It’s not sweet, not fussy, and it doesn’t try to be anything other than what it is: real Southern comfort.
Why This Recipe Works
Only 5 simple ingredients
No sugar, no extras — just classic flavor
Comes together in minutes
Bakes beautifully in a cast iron skillet
Perfect for pairing with greens, soups, beans, or chili
Ingredients
1¼ cups Martha White self-rising cornmeal
1 egg
1 tablespoon mayonnaise
1½ cups buttermilk (add slowly — don’t make it soupy!)
Instructions
Preheat your oven to 375°F.
Grease a cast iron skillet (or whatever baking pan you have on hand).
In a mixing bowl, add the cornmeal, egg, mayonnaise, and buttermilk.
Stir well until everything is fully combined. The batter should be thick but pourable — not runny.
Pour the batter into your prepared pan.
Bake at 375°F until the top is golden brown and the center is cooked through.
This usually takes 20–25 minutes, depending on your pan and oven.
How We Serve It
We love this cornbread served warm with:
Collard greens or turnip greens
Pinto beans or black-eyed peas
Soup or chili
A pat of butter on top (optional, but encouraged 😉)
Recipe Notes & Family Tips
Cast iron is best, but any pan works
Don’t overmix — just stir until combined
If your batter looks too thick, add buttermilk a splash at a time
This recipe is meant to be savory, not sweet
A Recipe Worth Passing On
Sharing this recipe feels like sharing a piece of our family history.
If you make this cornbread, I hope it brings warmth to your table and reminds you that the best recipes don’t need much — just love, memory, and a good pan.
If you try it, tag me or leave a comment and tell me who you shared it with 💛