Buttermilk Cornbread

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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
Well Seasoned
Medina, OH (pop. 26,678)
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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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.
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.
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.
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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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:
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user Karla Everett Karla59 - Mar 19, 2011
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