Basic Buttermilk Corn Bread

Basic Buttermilk Corn Bread

53
Stacy Gillis 18

"This is a southern classic. Just like Grandma makes."

Ingredients 35 m {{adjustedServings}} servings 240 cals

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Nutrition

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  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, buttermilk, vegetable oil, and egg in a bowl to form a batter.
  2. Melt the butter in a cast-iron skillet over medium heat, and swirl the melted butter all over the bottom and up the sides of the skillet. Let the butter heat until it gives off a faint toasted fragrance; pour the batter into the hot skillet.
  3. Place the skillet into the preheated oven, and bake until golden brown, 25 to 30 minutes.
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Reviews 53

  1. 58 Ratings

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Joan Constant
3/7/2011

This should be named "Southern Cornbread" I've made cornbread this way for 60 yrs. The only thing that would make it better, if White Lily still made Three Rivers cornmeal. They stopped about two years ago. It is still excellent. I use a 10" skillet. This is also very good crumbled into a glass of cold milk.

graham072442@yahoo.com
3/7/2011

You could use either an 8" or 10" skillet for this recipe. A variation I like is to make this become "cracklin' cornbread," something my grandmother made. In the south, you can buy cracklins in the refrigerated meats section of the store. If that's not available to you, buy a bag of snacking pork rinds and crumble into small bits yielding about 1/4-1/2 cup and mix it in the batter. If you're a "purist," you can use 1/4 cup Crisco or other "solid" shortening in place of the oil; just cut it into the dry cornmeal until you have small crumble results and then add other ingredients. This is my favorite kind of cornbread! Goes great with pinto beans, black-eyed peas, turnip or mustard or collard greens, or chili.

KELARJIAN
3/8/2011

This makes a great corn BREAD. If Marie Calendar's is waaaay to sweet this is the one for you. Even if you don't top with honey, jam, preserves, jelly or syrup it's quite good. This is the only one I've come across that doesn't doesn't have sugar and flour.