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Buttermilk Corn Bread

SUBMITTED BY: Elizabeth Cooper

"MY GRANDMOTHER would refer to this recipe as 'comfort food', made from ingredients available on the farm or staples found in her pantry. She always cooked the corn bread in her 'seasoned' black skillet, and it turned out slick as butter every time. -Elizabeth Cooper, Madison, Alabama"
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 2 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 cup buttermilk

DIRECTIONS

  1. Place oil in an 8-in. ovenproof skillet; tilt to coat bottom and sides. Place in a 425 degrees F oven for 10 minutes. In a bowl, combine cornmeal, flour, baking powder, salt and baking soda. Beat egg and buttermilk; add to dry ingredients just until moistened. Pour into the hot skillet. Bake for 15 minutes or until golden brown and a toothpick comes out clean.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2007 by Kaye Lynn
Good old fashioned cornbread! I added 1/4 cup sugar cuz I like cornbread a little sweet. I used a regular 8x8 pan sprayed with nonstick spray. Baked it at 375º till done. I like the small amount of flour in this recipe, the cornbread comes out course and not fluffy like a cake. I'll make this again!

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2008 by Joe1155
This is a great recipe! I made only one slight change. I added one tablespoon of melted butter to the batter. I really like that it isn't sweet and that the crust is crunchy, but the inside is tender. I don't understand why anyone likes to eat sweet cornbread.

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2007 by MIMDAWN
very good! i loved it--great taste, great texture, good height. my finace thought it was too salty--i.e. it wasn't his mom's who makes tasteless, flat cornbread. i will make this again instead of the mom's recipe.

2 users found this review helpful


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