Southern Buttermilk Cornbread

Recipe by VAmom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 1
  • 1 34
    cups cornmeal (must use Martha White Self-Rising Enriched White Cornmeal Mix)
  • 3
    tablespoons flour
  • vegetable oil
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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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