Michelle Antonacci Recipe

Buttermilk Cornbread

By Michelle Antonacci Huniibeekeeper

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Michelle's Story

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 :)


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

Directions Step-By-Step

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.

About this Recipe

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

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Jul 21, 2011 - Kim Biegacki shared this recipe with discussion groups: I Love Everything..... I NEED a Picture to Cook!!!
Mar 19, 2011 - Karla Everett shared this recipe with discussion group: BREADS AND BISCUITS!
Oct 15, 2010 - Michelle Antonacci shared this recipe with discussion groups: Cooking with Buttermilk Kitchen Sisters Southern Cooking
Michelle Antonacci Huniibeekeeper
Sep 9, 2010
I hope you enjoy it! :)
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