Recipe

Buttermilk Cornbread Recipe

	Oldgringo / All my dishes 2 years, 2 months ago Taught to me by my grandmoter, this recipe has been used in our family for over 100 years. Prep:15m Cook:12m Servings:9	Oldgringo
	versatile quick tasty

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Ingredients

3 tablespoons corn or peanut oil

1 cup yellow cornmeal

1 cup all-purpose flour

1 teaspoon baking soda

1 tablespoon baking powder

1 teaspoon salt

1 cup buttermilk

2 beaten eggs

4 tablespoons corn or peanut oil

Directions

Prehear the oven to 450 degrees Fahrenheit.

While the oven is heating, put 3 tablespoons of oil into a 10-inch cast-iron square skillet and put the skillet into the oven to get HOT.

In a large mixing bowl put all the dry ingredients and thoroughly mix them.

Make a well in the dry ingredients and add the wet ingredients, mixing them in place.

Stir vigorously to develop the gluten, which holds the cornbread together.

Remove the HOT skillet from the oven carefully.

Making sure the batter is thin enough to pour, pour the mixed batter into the center of the skillet.

It will spread and start cooking immediately. Return the skillet to the oven for 12 minutes.

Remove the cornbread from the oven when it is nicely browned on top.

Allow the bread to cool down a bit and cut, while still in the skillet, into 9 pieces.

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Comments

rosemaryblue 2 years, 2 months ago said:
Good recipe. Almost identical to mine! It would be perfect for the Southern Cornbread Scalloped Eggplant! Hope that you make it, because I think you will like it very much!

oldgringo 2 years, 2 months ago said:
I'm sure I will and thank you. Really different eggplant recipes are few and far between.

decobabe 2 years, 2 months ago said:
It's a lot like my family recipe and that's really good. No buttermilk here, and no sour cream to DIY, either. So I use sweet milk and it's still good. I used to add green chillies sometimes, but none of those here, either.

I serve it to Italians a lot and they love it.

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