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Buttermilk Corn Bread

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"

Rate/Review | Read Reviews (47)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

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

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.