Prep 5 mins
Cook 20 mins
This is in the latest issue of Southern Living (love this magazine) and was contributed by Mary Lynn Hanily of Tuscaloosa, AL. Buttermilk Cornbread
- 2 tablespoons vegetable oil
- 1 cup yellow cornmeal
- 1 tablespoon all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- Preheat oven to 450°F.
- Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes.
- Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture.
- Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened.
- Pour into the hot skillet.
- Bake for 20 minutes or until golden.
This is a delicious traditional cornbread. It is not crumbly or sweet. I got about 4 servings from this recipe. I did not have buttermilk on hand, so I put a tsp. of lemon juice in 1 cup of milk and it worked just fine. Thanks for this one.
This is the best cornbread recipe I've tried (and I've made lots of mediocre cornbread). It came out with a wonderful crispy crust but was nice and tender inside. I like the fact that it had no sugar or honey, as I do not like sweet cornbread. I highly recommend this recipe.
My mom's best friend always made buttermilk cornbread but mom's was made with sweet milk. I loved the buttermilk on so I had to try this. I was not disappointed. I made it in a iron skillet that is divided into 8 slices. *can't think of the name of it* It made exactly that amount and was nice and crunchy on the outside and moist and tender inside. Thanks for the perfect cornbread recipe!