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Nanna’s Buttermilk Cornbread

This recipe was sent to us by one of our customers she told us when a young girl she remembered her grandmother (Nanna) making this and it is delicious. After trying it we would have to agree.


  • 1 1/2 cups cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar or honey
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 1 large egg

Prep Directions

  1. Preheat oven to 425 degrees F. Place a greased 10-inch cast-iron skillet in the oven. * We used bacon grease
  2. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together buttermilk, egg, and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a wooden spoon spatula just until moist.
  4. Remove the skillet from the oven and add the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
  5. Serve warm.

* note- We served this with our Chili Recipe and it was fantastic we also used bacon grease to grease the pan

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Survival Chili Recipe

This is my daughter’s recipe for what she calls survival chili. When I inquired about the name she said because you have enough of the ingredients to last 10 years. I’m sure she’s exaggerating maybe a year or so. No matter it is pretty good. Hope you enjoy it. The meat used is from Survival Cave Foods but just about any canned or fresh beef, pork, or, wild game will work

  • 2  16 oz. cans kidney beans drained
  • 1  14.5 oz. can beef
  • 1  15 oz. can dice tomatoes with juice
  • 1/2 tsp chili powder or to taste
  • 1/4 tsp cumin or to taste
  • 1/8 cup cornmeal set aside

Combine all ingredients except cornmeal in cooking pot cook on low for about 20 minutes then add the cornmeal a little at a time to thicken let simmer for another 20 minutes stirring occasionally.

If chili is too thick add a little water to thin

Serve with cornbread or by itself even if you’re not in survival mode this meal is really good. See our cornbread recipe