Basic Buttermilk Corn Bread

Basic Buttermilk Corn Bread

53
Stacy Gillis 22

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

35 m servings 240 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

53
  1. 58 Ratings

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Most helpful positive review

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 tw...

Most helpful critical review

This recipe is indeed interesting from an historic perspective - possibly a passed-down recipe from an age where leavening and maybe even white flour was hard to get and not always available to ...

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 tw...

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 i...

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 ...

This recipe is indeed interesting from an historic perspective - possibly a passed-down recipe from an age where leavening and maybe even white flour was hard to get and not always available to ...

I didn't care for this recipe. Maybe I did something wrong that the other reviewers did right, but it tasted so bad. Bland, gritty, flat...my husband, kids nor I could even eat it!

I love this! To me, cornbread should never have honey, sugar, or any other sweetener in it - it's corn BREAD, not corn CAKE! :) It should be coarse and savory with a hint of sourness - this fits...

If you like sweet corn bread or "muffin like" corn bread this is not the corn bread for you. It has no sugar and no flour. This is a plain "southern style cornbread". You can dress it up by a...

Wow Stacy this was fabuous and we love this with chili. Thanks for your creativity and sharing!

Sorry, I'm from the South and this is now southern cornbread. I want make it again.