This recipe for Buttermilk Cornbread is a cast-iron classic that uses some of our favorite Southern ingredients.
Buttermilk Cornbread
2017-06-29 10:52:19
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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.
Southern Cast Iron https://southerncastiron.com/