Buttermilk Cornbread

Buttermilk Cornbread

This recipe for Buttermilk Cornbread is a cast-iron classic that uses some of our favorite Southern ingredients.

Buttermilk Cornbread
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  1. 2¼ cups plain cornmeal
  2. 1½ teaspoons baking powder
  3. ½ teaspoon baking soda
  4. ¾ teaspoon salt
  5. 1⅔ cups whole buttermilk
  6. 4 tablespoons vegetable oil, divided
  7. 1 large egg
  1. Preheat oven to 450°.
  2. In a large bowl, combine cornmeal, baking powder, baking soda, and salt. In a small bowl, whisk together buttermilk, 2 tablespoons oil, and egg. Make a well in center of dry ingredients; add buttermilk mixture, stirring just until moistened.
  3. In a 10-inch cast-iron skillet, heat remaining 2 tablespoons oil over medium-high heat. Remove from heat, and carefully pour batter into hot oil in skillet. Do not stir batter.
  4. Bake until cornbread is golden brown and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Serve warm.
Taste of the South https://www.tasteofthesouthmagazine.com/


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