Buttermilk Cornbread

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Prep Time:
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Ingredients

1 large egg
1 3/4 c buttermilk
1/4 c vegetable oil
2 c self rising corn meal mix
1/3 c sugar
non stick spray

The Cook

Michelle Antonacci Recipe
x2
Well Seasoned
Medina, OH (pop. 26,678)
Huniibeekeeper
Member Since Aug 2010
Michelle's notes for this recipe:
This cornbread is moist with a hint of sweetness. Delicious!

I have made this also with fresh blackberries that I toss in at the end. Then I sprinkle some sugar on the top after I pour it in the cast iron. DELISH :)
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Directions

1
Pre heat your oven to 450 degrees. Once oven comes to temp, spray cast iron skillet with the non stick spray and put in the oven while preparing the cornbread.
2
Put your buttermilk into a bowl, beat egg and encorporate this with the milk. Add your oil and your cornmeal mix and sugar and mix until smooth. If your batter is too thick add about a couple tablespoons more buttermilk until it looks creamy and pourable.
3
Pour your mix right into the cast iron pan. I don't take mine out of the oven, I just pull the rack out and pour it right in.
4
Bake this for about 20 to 25 minutes. When its done, I let it sit for a couple minutes and take a dinner plate and set it ontop of the skillet and flip it out onto the plate. I love this served warm.

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Comments

1-5 of 6 comments

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user Michelle Antonacci Huniibeekeeper - Sep 9, 2010
Michelle Phillips [Huniibeekeeper] has shared this recipe with discussion groups:
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user Juliann Esquivel Juliann - Sep 9, 2010
Hi Michelle, Ummmm cornbread I love it. Looks good. Think I will make some soon. Thanks for sharing your recipe. LOL
user Michelle Antonacci Huniibeekeeper - Sep 9, 2010
I hope you enjoy it! :)
user Michelle Antonacci Huniibeekeeper - Oct 15, 2010
Michelle Phillips [Huniibeekeeper] has shared this recipe with discussion groups:
Cooking with Buttermilk
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user Karla Everett Karla59 - Mar 19, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
BREADS AND BISCUITS!

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