Cornbread

Georgane Vann

By
@Georgart53

This is a great buttermilk cornbread, a little cake-y and not sweet.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 3/4 c
mixed white and yellow cornmeal (50-50)
1 Tbsp
baking powder
1/4 c
ap flour
1/4 tsp
soda
2
eggs beaten
1 tsp
salt
1 tsp
sugar
2 c
buttermilk (1 cups for a coarse type cornbread)
2 Tbsp
cooking oil or bacon grease

Directions Step-By-Step

1
Heat 8 or 9 inch skillet in 450 degree f oven.

Mix the dry ingredients blending well.
Beat the two eggs well
Stir the buttermilk and eggs quickly into the dry ingredients just mixing to moisten all.
2
Take the Hot skillet out of oven, add the oil and pour in the batter quickly. See how the edges are already cooking? Actually my pan could have been hotter, but as stated before.. trying to get it made quickly on Thanksgiving day. Set in the center of the oven for 20 minutes. Check with a tooth pick to make sure it's done.
3
Take out of the skillet immediately so the bottom does not get steamed and soft.
Best when fresh baked, leftovers can be frozen for cornbread dressing.

About this Recipe

Main Ingredient: Bread
Regional Style: Southern