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Buttermilk Cornbread Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 3

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  • decobabe 16 years ago
    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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  • oldgringo 16 years ago
    I'm sure I will and thank you. Really different eggplant recipes are few and far between.
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  • rosemaryblue 16 years ago
    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!
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oldgringo Cottonwood, AZ

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