This recipe for Buttermilk Cornbread is a cast-iron classic that uses some of our favorite Southern ingredients.
Buttermilk Cornbread
2014-05-23 02:10:14
Ingredients
- 2¼ cups plain cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1⅔ cups whole buttermilk
- 4 tablespoons vegetable oil, divided
- 1 large egg
Instructions
- Preheat oven to 450°.
- 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.
- 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.
- 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://tasteofthesouthmagazine.com/
I can’t find my mom’s and her mom’s and her mom’s cornbread recipe so went looking and finally found this. We didn’t use sugar – blechh – in ours. Sweet cornbread just isn’t great with pinto beans cooked with salt pork or in our Thanksgiving dressing. I’m 71, btw and my great-granny was born in 1889 or 90 something so that shows how old the recipe is! Will bake some tonite for dressing. Not exactly the same recipe, but very similar, i’m sure.