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Serves: 3-4 generously
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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

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Gaylynn Y Cooper Recipe
Well Seasoned
Richton, MS (pop. 1,068)
Member Since Feb 2011
Gaylynn Y's notes for this recipe:
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!
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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.


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user Dianne Vevasis alwayslookingforcooking - Nov 27, 2011
I have never heard of a scan cup measure. Please share. Thanks in advance. Dianne
user 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.
user Kim Biegacki pistachyoo - Dec 3, 2011
Kim Biegacki [pistachyoo] has shared this recipe with discussion groups:
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Cooking with Buttermilk
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