Southern Buttermilk Cornbread Recipe
A classic recipe of golden brown hot Cornbread cooked and served in an iron skillet just the way Grandma did it. Crispy outside and tender inside.
Servings 10
Calories 196kcal
Equipment
- 1 Iron skillet (10' or 12")
- 1 Large mixing bowl
- 1 Whisk
- 1 Spatula
- 1 small bowl for beaten eggs
- 2 thick potholders
Ingredients
- 1½ cups self rising cornmeal I use Martha White
- 1/2 cup self rising flour
- 1 ½ cups buttermilk
- 1 tbsp. sugar
- 3 tbsp. vegetable oil
- 2 large eggs, beaten
Instructions
- Preheat your oven to 450°
- Combine all of the dry ingredients in a large bowl.
- Beat the eggs slightly in a small bowl, then add to the dry ingredients along with the buttermilk to the dry ingredients. Mix well. Batter should be creamy and pourable, not thick. Set aside while you heat the oven.
- Pour the oil into your iron skillet and tilt the pan around to cover the bottom with the oil. Set the skillet in the oven to heat for about 5 minutes.
- Carefully remove the hot iron skillet from the oven and pour your cornbread batter into it, spread evenly aross the bottom. Place into the hot oven and bake until golden brown, about 20 to 25 minutes.
You can use bacon grease instead of vegetable oil in the skillet. Preheating the skillet with oil yields a nice crispy, flavorful crust on the bottom.
Nutrition
Calories: 196kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 53mg | Potassium: 146mg | Fiber: 2g | Sugar: 4g | Vitamin A: 113IU | Calcium: 49mg | Iron: 1mg