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REC: Buttermilk Cornbread

Veteran Member
1573 posts
Joined: Dec 11, 2005


Posted to Thread #170 at 3:54 am on Dec 20, 2005

Here's my recipe. It's much moister if you make with real buttermilk instead of souring milk with vinegar. If you don't like a 'sweet' cornbread, cut the sugar in half or omit completely.

I bake this in a cast iron skillet that has been heated in the oven with butter, then a tbs of flour stirred in the hot melted butter just before pouring the batter in.

Buttermilk Cornbread

1 c cornmeal
1 c flour
1/4 c sugar
1 tbs baking powder
1 tsp baking soda
1 tsp salt
1 egg
1/4 cooking oil
1 - 1 1/2 c buttermilk

Mix dry ingredients in bowl then add egg, oil and buttermilk. Pour into pan and bake at 425 degrees 20 - 25 minutes or until lightly browned.

Do not overbake.

Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.

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