Buttermilk Cornbread

0
4995
Buttermilk Cornbread

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

Buttermilk Cornbread
Write a review
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
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
  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
Instructions
  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.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Southern Cast Iron https://www.southerncastiron.com/

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.