Buttermilk Cornbread

Ron & Joyce Ripple Sr.'s Note:

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

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 2 tablespoons vegetable oil
• 1 cup yellow cornmeal
• 1 tablespoon all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg

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.

Reviews

[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.

[Nancy Sneed]

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!

[Molly]

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.