Southern Buttermilk Cornbread
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
10-12 muffins
- Serves:
- 10-12
ingredients
- 2 eggs
- 1 pint buttermilk
- 1 3⁄4 cups cornmeal (must use Martha White Self-Rising Enriched White Cornmeal Mix)
- 3 tablespoons flour
- vegetable oil
directions
- Preheat oven to 400°.
- In a mixing bowl, combine eggs and buttermilk, mixing with a wire whisk.
- Add cornmeal mix until the consistency is like pancake batter (approx. 1 3/4 cups).
- Mix in the flour.
- In the bottom of an 8x8-inch pan, casserole dish or muffin pan, pour enough oil to slightly coat the bottom. If you use a muffin pan, use about a teaspoons per cup.
- Put the oiled dish/pan into hot oven and let the oil get VERY hot, but NOT scorched. (You can test by placing a drop of batter into the dish. If the batter sizzles, it's ready!).
- Pour batter into the hot dish or fill muffin cups 2/3 full, and bake for approximately 20 minutes or until golden and a toothpick inserted into the center comes out clean.
- Butter 'em up, and enjoy, ya'll!
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RECIPE SUBMITTED BY
I'm a pastor's wife and mother of two beautiful kids, a girl (7) and a boy (5). I homeschool (yes, I'm crazy!) and stay additionally busy with ministry, homemaking, and the usual extracurricular kid stuff like sports, ballet, and music lessons! I come from a long line of great Southern cooks and I enjoy the time-tested traditional recipes of the past as well as new techniques (which are usually lower in calories and require less salt pork and lard -- haha!).
My favorite cookbooks are the "NY Times Cookbook" by Craig Claiborne, and one called "Down Home" by John Hadamuscin. I have never had a dud from either of these books! I also enjoy finding old community cookbooks in used book stores. Some of the best cook books are the ones put together by women's clubs, churches, etc. from long ago! I also love Cook's Magazine! Great ideas and helpful tips and reviews.
I enjoy fishing (yes, I'm a Southerner!), hiking, and crafts of all kinds.