Buttermilk Corn Bread Recipe

4 2 4
Buttermilk Corn Bread Recipe
Buttermilk Corn Bread Recipe photo by Taste of Home
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Buttermilk Corn Bread Recipe

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4 2 4
Publisher Photo
MY GRANDMOTHER would refer to this recipe as "comfort food", made from ingredients available on the farm or staples found in her pantry. She always cooked the corn bread in her "seasoned" black skillet, and it turned out slick as butter every time. -Elizabeth Cooper, Madison, Alabama
MAKES:
2-4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2-4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon canola oil
  • 1 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 cup buttermilk

Directions

Place oil in an 8-in. ovenproof skillet; tilt to coat bottom and sides. Place in a 425° oven for 10 minutes.
In a small bowl, combine cornmeal, flour, baking powder, salt and baking soda. Beat egg and buttermilk; add to dry ingredients just until moistened.
Pour into the hot skillet. Bake for 15 minutes or until golden brown and a toothpick inserted in the center comes out clean. Yield: 2-4 servings.
Originally published as Buttermilk Corn Bread in Reminisce March/April 2000, p49

Nutritional Facts

1 slice: 228 calories, 6g fat (1g saturated fat), 56mg cholesterol, 684mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 7g protein.

  • 1 tablespoon canola oil
  • 1 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 cup buttermilk
  1. Place oil in an 8-in. ovenproof skillet; tilt to coat bottom and sides. Place in a 425° oven for 10 minutes.
  2. In a small bowl, combine cornmeal, flour, baking powder, salt and baking soda. Beat egg and buttermilk; add to dry ingredients just until moistened.
  3. Pour into the hot skillet. Bake for 15 minutes or until golden brown and a toothpick inserted in the center comes out clean. Yield: 2-4 servings.
Originally published as Buttermilk Corn Bread in Reminisce March/April 2000, p49

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Reviews forButtermilk Corn Bread

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MY REVIEW
pinkiepie User ID: 5517629 26481
Reviewed Jul. 23, 2012

"I thought this was kind of bland I had tested the batter and thought the same thing so I added 2T of honey to add flavor and sweeten it but it did not help."

MY REVIEW
071246lm User ID: 825140 29504
Reviewed Feb. 13, 2010

"This is the best corn bread recipe I have ever made. It is a definite keeper."

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