Virginia's Buttermilk Cornbread Recipe

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Virginia's Buttermilk Cornbread

Virginia Brogdon


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.

★★★★★ 1 vote
about 6
15 Min
30 Min


1 c
all-purpose flour
3/4 c
yellow corn meal
2 Tbsp
1 Tbsp
baking powder
3/4 tsp
baking soda
3/4 tsp
eggs, beaten
1 1/4 c
1/4 c
vegetable oil or melted shortening


1Preheat oven to 400 degrees. In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder, baking soda and salt.
2In another bowl combine eggs, milk and melted shortening or cooking oil.
3Add the egg mixture all at once to the dry ingredients. Stir just until moistened.
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.
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.
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.

About this Recipe

Course/Dish: Other Breads
Other Tag: Quick & Easy