Virginia's Buttermilk Cornbread
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- 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.