Buttermilk Cornbread

Submitted 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
• Ingredients: 8
• Serves: 8

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

directions

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

Reviews

[Brenda5]

This is a delicious traditional cornbread. It is not crumbly or sweet. I got about 4 servings from this recipe. I did not have buttermilk on hand, so I put a tsp. of lemon juice in 1 cup of milk and it worked just fine. Thanks for this one.

 

[Molly]

This is the best cornbread recipe I've tried (and I've made lots of mediocre cornbread). It came out with a wonderful crispy crust but was nice and tender inside. I like the fact that it had no sugar or honey, as I do not like sweet cornbread. I highly recommend this recipe.

 

[Nancy Sneed]

My mom's best friend always made buttermilk cornbread but mom's was made with sweet milk. I loved the buttermilk on so I had to try this. I was not disappointed. I made it in a iron skillet that is divided into 8 slices. *can't think of the name of it* It made exactly that amount and was nice and crunchy on the outside and moist and tender inside. Thanks for the perfect cornbread recipe!

 

[Brenda]

This is a very good recipe! It is not crumbly or sweet! So simple to make and delicious too!

 

[Robert Foster]

This was delicious! It took less than the twenty minutes in our oven. Very good corn bread with chili!!