Buttermilk Cornbread

Name: Buttermilk Cornbread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-4 servings.
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

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

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.

Nutrition Facts

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

Originally published as Buttermilk Cornbread in Reminisce March/April 2000

Reviews

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Average Rating:

pinkiepie

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.
071246lm

Feb 13, 2010

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