Basic Buttermilk Corn Bread39 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“This is a southern classic. Just like Grandma makes.” - by Stacy C.
Original recipe yields 8 servings
- 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.
- 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.
- Place the skillet into the preheated oven, and bake until golden brown, 25 to 30 minutes.
Amount Per Serving (8 total)
- 240 cal
- 11.3 g
- 29.6 g
Based on a 2,000 calorie diet
Reviews (39)Rate This Recipe
"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 year..." See mores ago. It is still excellent. I use a 10" skillet. This is also very good crumbled into a glass of cold milk."
"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 ..." See morerefrigerated 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."
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