Michelle Antonacci Recipe

Buttermilk Cornbread

By Michelle Antonacci Huniibeekeeper


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 :)


Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

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
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Directions Step-By-Step

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.

About this Recipe

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