Buttermilk Cornbread

Name: Buttermilk Cornbread
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 cup yellow cornmeal; 1 tablespoon all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg

(49)

Recipe by Ron Joyce Ripple S

This is in the latest issue of Southern Living (love this magazine) and was contributed by Mary Lynn Hanily of Tuscaloosa, AL. Buttermilk Cornbread

READY IN: 25mins

SERVES: 8

UNITS: US

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INGREDIENTS

Nutrition

2

tablespoons vegetable oil
1

cup yellow cornmeal
1

tablespoon all-purpose flour
1 ¹⁄₂

teaspoons baking powder
¹⁄₄

teaspoon baking soda
¹⁄₄

teaspoon salt
1

cup buttermilk
1

large egg

DIRECTIONS

Preheat oven to 450°F.
Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes.
Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture.
Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened.
Pour into the hot skillet.
Bake for 20 minutes or until golden.