Classic Buttermilk Cornbread
A cherished recipe for traditional skillet cornbread, passed down through generations, showcasing a straightforward, seven-ingredient buttermilk-cornmeal batter that bakes to a golden hue in a cast iron skillet.
Ingredients
For the Cornbread Batter | |
|---|---|
| 1 1⁄2 | cups cornmeal |
| 1 | cup buttermilk |
| 1 | large egg |
| 2 | tablespoons vegetable oil, or more to adjust taste |
| 1 | teaspoon salt, to adjust taste |
| 1 | teaspoon baking powder |
| 1⁄4 | teaspoon baking soda |
Instructions
For Baking the Cornbread | |
|---|---|
| 1. | Preheat the oven to 425 degrees F (220 degrees C). |
| 2. | Prepare an 8-inch cast iron skillet by greasing it with oil. Place in the preheated oven for 3 to 4 minutes. |
| 3. | Combine cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda in a mixing bowl. Pour the batter into the heated skillet. |
| 4. | Bake in the preheated oven until the cornbread turns golden brown, for about 20 to 25 minutes. Remove from the oven and transfer the cornbread to a serving plate. |
Published on Aug 12, 2024 by Luminița