Prep 5 mins
Cook 20 mins
I never knew what packaged cornbread was as a child. It's so easy and great to have with dinner or to put in dressing. My dressing gets requested every holiday and it has to have this cornbread in it.
- 177.44 ml yellow cornmeal
- 22.18 ml flour
- 2.46 ml salt
- 2.46 ml baking soda
- 236.59 ml buttermilk
- 1 egg
- 14.79 ml cooking oil
- Heat oven to 450°F
- Pour 1/2 the oil into a small (cast iron) skillet and let heat with oven.
- Mix dry ingredients.
- Add buttermilk, egg and remaining oil.
- Mix until lumps are gone. Remove skillet from hot oven and pour batter inches.
- Bake for 20-25 minutes.
- ***If making a double batch, DO NOT increase egg amount, but double everything else.
Very good Corn Bread. Having grown up on a farm I learned early on that the one thing that puts a crown on Corn Bread is Bacon. Fry up some bacon till crisp. Crumble it and put it and some bacon grease in the bottom of the skillet instead of EVOO. MMMMMMMMMgood. Now top the corn bread with Apple butter and Pot cheese. Who needs fancy food? God Bless. Cap'n Jack
Surprisingly good for so little oil/grease. I would definitely make this again. Thanks for the note about doubling the recipe but keeping it at one egg. Because next time I will double this recipe. I made buttermilk with soymilk and one tablespoon of vinegar. Although this is not the sweet cornbread I am used to I think it's delicious and goes great with a stew. Thank you.
This is very good. We don't like our cornbread too sweet and this fit the bill. Great with a bowl of chili. Simple to make and loved it in the cast iron skillet. Made for Spring 2009 PAC.