Prep 10 mins
Cook 20 mins
This was a side dish to the garbage soup she used to make.
- 354.88 ml cornmeal
- 118.29 ml sifted flour
- 4.92 ml baking soda
- 4.92 ml salt
- 29.58 ml sugar
- 1 egg
- 29.58 ml butter
- 414.03 ml buttermilk
- In a mixing bowl; stir corn meal, flour, soda, salt sugar into pea size shapes.
- In a 450 degree oven in a heavy skillet heat butter till melted and sizzling but not brown.
- Meanwhile add egg and buttermilk to dry ingredients beat until completely combined.
- Stir in butter and pour into hot skillet until golden brown and bake for 20-25 minute.
We really enjoyed this recipe...but I changed just one thing. We like our cornbread a little sweeter, so I changed the sugar to 1/4 cup. It was perfect and only lightly sweet. Also, my cornbread did not puff up. It was flat in the plan, but the texture was great. Thanks for posting.
This is a great basic cornbread recipe. I was out of buttermilk so I used the vinegar and milk trick (1 TB vinegar and milk). Cooked up nice and high. Moist too. Will use this as my go to cornbread recipe. Thanks for posting.