Prep 10 mins
Cook 25 mins
This is my dad's recipe, I love it, and something about putting it in the cast iron skillet, really gives it a better taste.
- 2 cups cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 2 eggs, beaten
- 2 cups buttermilk
- 2 tablespoons vegetable oil
- Combine cornmeal, baking powder, soda and salt in a large bowl, add eggs, buttermilk, and oil, stirring just until dry ingredients are moistened.
- Place in a well greased 10 inch cast iron skillet in a 450F oven for 25 minutes or until lightly browned.
The texture of the cornbread in the skillet was good. The buttermilk was way too much. No one would eat it because it tasted sour. The cooks in the crowd suggested adding sugar to the recipe. I think I would just prefer to change the buttermilk for regular milk. Sorry. Maybe sour cornbread is an acquired taste.
I have it cooking in my oven, as written, with the only small change being a Tbs. of onion powder. I plan to use it in turkey breast stuffing. Will let you all know the family reviews. Thanks for the recipe, kitty!
I added a 7 ounce can of green chilies and a handful of cheddar cheese. I also committed sacrilege and added a fat 1/4 cup of sugar. Preheated the skillet in the 450 oven and it took 17 minutes. Wonderful recipe, thanks for sharing.