Prep 5 mins
Cook 30 mins
Not sweet, just yummy! No, mom never used an egg in there, but she always oiled the heck out of her skillet and used full-fat buttermilk, which kept it moist. It is definitely an Appalachian version of cornbread that one either loves or hates!
- 1 1⁄2 cups cornmeal
- 1⁄4 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 3⁄4 cups buttermilk
- Heat oven to 350.
- Mix dry ingredients, then add buttermilk.
- Pour into muffin tins or into an oiled, heated 8" cast iron skillet.
- Baking time depends on tin, 25 min for muffins and about 35-40 for skillet. Just watch for it to get gold on top!
I so have to disagree with the previous reviewer: This is definitely NOT a dry cornbread! I chose to make it in muffin tins and after exactly 25 minutes I could take them out of the oven wonderfully browned and very pretty to look at. But they didnt only look good, but also had a lovely soft texture and were very tasty. A very nice basic recipe with lots of potential for variations. I will surely make this often again (maybe adding in veggies or cheese or making a sweet cinnamony version). Thanks so much for sharing this wonderful easy, tasty recipe, smellyvegetarian! Made and reviewed for Went to the Market Tag Game March 2009.
Well, we are certainly cornbread lovers in this house and followed the recipe to a t but found it missing something. Are you sure eggs are not to be included? The bread was dry and dense. I think if I had added eggs it would have been moister and lighter. And, step #2 is a little confusing.