When I was growing up, we'd go eat lunch at my Mawmaw's house every weekend. And looking back, I'm amazed at the meals she'd prepare. At the time I didn't think much of it - that's just how it was at her house. But now - I can't imagine how she did it all.
There were always at least 8-10 dishes of food... several vegetables, macaroni & cheese, biscuits and cornbread (not exactly this Southern Butttermilk Cornbread... hers was better) , fried chicken or a big ham, homemade french fries, rice and gravy ... gosh, it was so much.
Then again, she did have six kids and they'd all be there with their families on the weekends eating. Add in the cousins and I imagine it was probably 20-30 people at any given time.
When Mawmaw cooked those gigantic, delicious meals, she never used a recipe. Like, ever. She could make the very best biscuits in the whole world from scratch and from memory. Her fried chicken was better than any I've ever had before or since then. Her french fries... amazing....
When she passed away a few years ago, one of my biggest regrets was that I didn't spend enough time with her and I didn't learn more from her. I wish I had asked a million questions and just sat and listened.
I can't get those years back, and I'll never be the cook that she was, but I can honor her by sharing her story - and telling you about her - and how much I love her and miss her.
I thought about all of this as I was making cornbread a few nights ago. Funny thing was... what made me remember was that I was not doing it the way she would've. I used measuring cups and a pretty rectangular baking dish.
She wouldn't have measured anything. She'd have heated a cast iron skillet on the stove top with some shortening in it, poured her batter into it and made it sizzle like crazy (also forming a crunchy brown crust), then baked her cornbread in that same skillet.
It would've been cut into wedges, not squares... and it would've likely been flipped out of the skillet onto a plate, split in half all the way across and slathered with butter.
I've made cornbread that way, but not tonight. I actually made cornbread tonight to use for two meals. That makes me smile too.. her cornbread would've never lasted long enough for two meals. If it wasn't all eaten at the first meal, later on her kids or my PawPaw would've crumbled it up into a coffee mug, poured milk over it and had a snack. Yeah... that's what they did.
Anyway, by all accounts, this is not her cornbread. But it's really good and anytime I make cornbread or biscuits, I think of her... so I wanted to share. We ate about a third of this pan with some butter on each square, sitting in a bowl with some Hoppin' John and the rest will be used for Crockpot Cornbread Dressing.
Yeah - I'm getting an early start on Thanksgiving!
Anyway... besides the cornbread learn a lesson from me. If you have grandparents who are still alive - spend time with them. Sit and listen to their stories and soak it all up. And if your grandma makes cornbread from scratch... take notes 😉
Here's the recipe for a simple Southern Buttermilk Cornbread.
PrintRecipe
Southern Buttermilk Cornbread
- Total Time: 40 minutes
- Yield: 20 squares 1x
Description
Traditional, southern buttermilk cornbread. Perfect to go along with soups, stews, chili, or pretty much any other meal.
Ingredients
- 2 eggs, beaten
- 2 ⅔ cups buttermilk (or whole milk)
- ½ cup oil or melted shortening, plus 1 Tbsp. for the pan
- 4 cups self-rising corn meal mix
Instructions
- Preheat oven to 450°F. Put 1 tbsp. oil or shortening in a 9’ X 13” dish and place it in the oven to heat. In large bowl, combine all ingredients; mix well. When the oven is preheated, take the dish out and make sure the oil is covering the bottom of the pan. Pour the batter into the hot, prepared pan. Bake at 450°F for 20-25 minutes.
- *This recipe is from a bag of corn meal mix - I copied it down a few years ago.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Cuisine: Bread
Angela
Sweet post Rose. Reminds me of my grandmothers. Amazing how much they could cook at one time and never a recipe in sight. Best cornbread, biscuits, and fried chicken I have ever eaten was sitting at my grandmother's table. Thanks for the reminder of those precious memories today.
Rose Atwater
🙂 Thanks Angela! xx
Raquel
Well said Rose! My grandmother too never used measurements either and her food was so good! How I would love the chance to spend a day with her in the kitchen now! Your recipe sounds delish!
Rose Atwater
Thank you Raquel... if we could all just get some days back, huh!? xx
Pamela
I bet anytime someone arrived at your maw maw's house the first thing she did was offer them something to eat. I had a great aunt like this. It's how many ladies of this generation showed hospitality and for their families, their love. This generation wasn't like people today who have to say "I love you" 25+ times a day as if they don't it may go away. I grew up in a family that rarely says I love you to each other. We show love by what we do every day and by being there when you need them. We still don't mention love every time we speak to each other or leave one's house or talk on the phone. I think when its said constantly it loses something, it becomes mechanical, not true emotion. To say it to a spouse as they leave for work each day is fine, but every time you speak on the phone or every text? It's as if people have to keep reminding themselves its true or if they don't that love will disappear. I think there was a phase about 10 or 15 years ago when this was an issue someone started and if it wasn't said people were almost shamed or bullied into feeling they have to say it constantly or if they didn't they were bad parents or bad spouses. Now, its something people feel they have to do and if they don't something is wrong with them. Kids know love by actions, not words.
Preparing those meals was the way your grandmother showed her love to your family. It took a lot more effort to prepare such a feast every week than just calling up on the phone and just saying it. To me that shows far more love than three words. You have wonderful memories and traditions to share with your family. I won't be surprised when all your children are grown with lives and families of their own it will be how you keep your family close, with frequent family meals.
Birdie
Every comment deserves 5 stars even if I don't agree
My grandmother was exactly like the ones described. However she did tell me and my cousin how much she loved us as well as hugs and kisses until we were sopping wet. Now she did not express her feelings to her children. And they do not express their love for their children. My mother does not hug me or kiss me or my children and sharing recipes is more of a bother than a joy. My daughter asked my mother to teach her some recipes. Instead of having her over to do just that my mother bought her a cookbook. When I asked her why she replied that she didn't want to make a mess in her kitchen and she would write down the recipes instead. I was fortunate to have a loving, caring grandma but you can always ask an aunt or cousin to teach you the old recipes for everything. Including love!
Katie
This reminds me of my great grandmother Mama Dean! She had 7 children, all of their grandchildren and even more great grandchildren. She amazed me how she managed to feed all of us on Sundays and holidays! She never measured anything unless we asked for a recipe. Luckily, many family members asked so we’re able to use them today. I inherited my Grandma’s cornbread cast iron skillet and make it exactly like she did. I know it’s a big no no in the south to put sugar in your cornbread. Cornbread is not supposed to be sweet! But Mama Dean said to always put a teaspoon in to help it brown on top. I don’t know if this is true but I’m not messing with perfection!
Rose
Awww, I love this!!
Kay
Absolutely! I use 2 tablespoons. Still, my cornbread is NOT sweet, but browns well on top. My late husband disliked sweet cornbread (the Jiffy kind) but loved mine..
Kim Johnson
This post made me cry. I lost my Gram in 1997 and she cooked the same way your Mawmaw did, no measuring cups, no recipes. I remember (and have kept) her green ceramic bowl (with lots of chips missing on the sides) and how she measured with the palm of her hand. She made the BEST donuts and biscuits from scratch with lard. No one, not even her own daughters could replicate those recipes. When I was little she would take a homemade donut, slice it in half, toast it on her wood cook stove and put peanut butter on it and sandwich it for a snack for me. Your story brought back so many great memories of my Gram, and a twinge of regret that I too did not spend enough time listening and soaking in stories and recipes. Thanks for all you do, and for how much you have taught me!