virginia's buttermilk cornbread
(1 rating)
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We had a friend (who is no longer living)who would beg us to bring this cornbread to her home every time we would visit her. We had a home group who met at her home, and we had a covered dish meal after each meeting. All those in attendance absolutely loved this cornbread! We do not cook it with a crisp crust. If you double the recipe and cook it in a 13x9x2 pan, it will take longer to cook than in the 9" skillet, but let it cook until it is light brown.
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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For virginia's buttermilk cornbread
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1 call-purpose flour
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3/4 cyellow corn meal
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2 Tbspsugar
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1 Tbspbaking powder
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3/4 tspbaking soda
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3/4 tspsalt
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2eggs, beaten
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1 1/4 cbuttermilk
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1/4 cvegetable oil or melted shortening
How To Make virginia's buttermilk cornbread
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1Preheat oven to 400 degrees. In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder, baking soda and salt.
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2In another bowl combine eggs, milk and melted shortening or cooking oil.
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3Add the egg mixture all at once to the dry ingredients. Stir just until moistened.
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4Pour the batter into an unheated, well-greased 9-inch cast iron skillet. Bake for 28-32 minutes or until light brown on top. This recipe can be doubled and baked in a 9x13x2" pan.
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5If using a cast iron skillet, (only if you want a crispy cornbread), place greased 9-inch cast iron skillet in oven for 3 minutes. Remove from oven. Pour batter into hot skillet and bake for about 20 minutes.
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6HINTS: We usually grease the well-seasoned cast iron skillet thoroughly with Crisco and do not preheat the pan. Preheating the pan usually gives a crisp crust.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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