Buttermilk Cornbread Recipe for Cornbread Dressing Classic Southern Buttermilk Cornbread recipe using self-rising white cornmeal. No flour needed unless you prefer it—this is the traditional style. Buttermilk Cornbread (Self-Rising White Cornmeal) Makes: 1 (10-inch) skillet or 8×8 pan Texture: Moist, tender, and slightly crisp edges Ingredients 2 cups self-rising white cornmeal 1 ½ cups buttermilk 2 large eggs 1 cup melted butter or bacon grease (add 2 teaspoons of oil if using butter) 1–2 Tbsp

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