BUTTERMILK CORNBREAD

Recipe Rating:	1 Rating5
Categories:	Other Side Dishes, Other Breads
Keywords:	cornbread, buttermilk
Serves:	3-4 generously
Prep Time:	5 Min
Cook Time:	20 Min

Ingredients

1	scant cup of cornmeal (self rising or plain, if plain add 1 t. baking powder, and 1/2 t. salt)
1/4 c	flour
1/2 c	buttermilk
1/4 c	water
1	egg
1 Tbsp	mayonnaise
2 Tbsp	cooking oil

Pinched by Sally_Sasse, and 62 more.

Gaylynn Y Cooper

Well Seasoned

Richton, MS (pop. 1,068)

Gaylynn

Member Since Feb 2011

Gaylynn Y's Notes:

Buttermilk cornbread is such a nice compliment with field peas and greens, pan fried cured ham and baked sweet potatoes, or with a big glass of cold milk before bedtime!

Directions

Preheat oven to 450 degrees. Add 2 T. vegetable oil to 7-8 inch skillet and heat on top of stove on medium heat.

Mix all ingredients together in medium mixing bowl, pour into hot skillet, (you want it to sizzle when you drop in a little of the batter) then place in pre-heated oven.

Bake until golden brown, for approx. 20 minutes. Broil if necessary to brown top for 1-2 minutes. Watch so it doesn't scorch.

Take out of oven, and slice like a pie. Serve hot, with butter if desired.

Comments

3 comments

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Dianne Vevasis alwayslookingforcooking

Nov 27, 2011

I have never heard of a scan cup measure. Please share. Thanks in advance. Dianne

Gaylynn Y Cooper Gaylynn

Nov 27, 2011

A scant cup is one that doesn't have to be perfectly measured or quite full. Just scoop it up and use what comes out, shaking off any excess. It's just an old cooking term. Thanks for asking.