Buttermilk Cornbread

READY IN: 25mins
Recipe by Ron Joyce Ripple S

This is in the latest issue of Southern Living (love this magazine) and was contributed by Mary Lynn Hanily of Tuscaloosa, AL. Buttermilk Cornbread

Top Review by Brenda5

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes.
  3. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture.
  4. Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened.
  5. Pour into the hot skillet.
  6. Bake for 20 minutes or until golden.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a