Buttermilk Cornbread

A yummy cornbread recipe you can make in a baking pan or your cast iron skillet. You could also turn them into cornbread muffins. I use my cast iron skillet. It's super easy and bakes in 30 minutes.
Photo by Coni L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cube Butter, melted

  • 1/3-2/3

    cups Sugar

  • 2

    Eggs

  • 1

    cup Buttermilk

  • 1/2

    teaspoon Baking Soda

  • 1

    cup Cornmeal

  • 1

    cup Flour

  • 1/2

    teaspoon Salt

Directions

In a medium bowl, combine the melted butter and sugar. Add the eggs and stir until blended. In another bowl, combine the buttermilk and baking soda. Pour into the egg and sugar mixture and stir it well. In another bowl, combine the cornmeal, flour and salt and mix until blended. Add to the liquid and stir until it it comes together. Don't over stir. It will be thick. Any lumps will disappear during baking. If you are using a cast iron skillet, I warm the skillet and add a pat of butter and let melt in the pan. Pour mixture into your baking pan or cast iron skillet. Bake for 30 to 35 minutes. Stick a toothpick in the middle and if it and if it comes out clean, its ready. If you can wait, let it cool for about 10 minutes before cutting. Best served with a bit of butter and blackberry honey!

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