Basic Buttermilk Corn Bread

Sheila Hinds Recipe

By Sheila Hinds Shinds

6-8 serving
Prep Time:
Cook Time:

This recipe is 27years old. I have been making it for 20years now. The buttermilk in this recipe, gives this bread a wonderful flavor, and the touch of sugar added, enhances the flavor as well.
My husband loves to have this cornbread with my chili, on cold winter nights.


1 1/2 c
yellow cornmeal
1 c
all purpose flour
1 1/2 tsp
baking soda
1 tsp
1 1/2 c
large egg, beaten
2 Tbsp
corn oil
4 Tbsp

Directions Step-By-Step

In large bowl blend the cornmeal, flour,baking soda,salt, and sugar. Stir in buttermilk, egg and oil
In a 9- or 10-inch pan, spray sides and bottom with oil. Then spread batter in pan and bake 30 minutes. In a 400 degrees oven. Serve hot with butter!

About this Recipe

Course/Dish: Breads, Sweet Breads
Other Tags: Quick & Easy, For Kids, Healthy

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Zelda Hopkins Zelda51
Apr 2, 2015
Sounds easy enough. Pinched
Apr 2, 2015 - Zelda Hopkins shared this recipe with discussion group: Help a Family, Friend, Neighbors, and Strangers in Need.
Sheila Hinds Shinds
Jun 1, 2012
Sheila, my mistake was not putting in my recipe, that you use a small glass round pie dish or some similar dish be sure it has sides, because this bread rises . I have used a iron skillet, when camping. This recipe is very good, when used with the right container. Iron skilliets
get hotter, and I apology for the misunderstanding. I make this recipe often, and it is good! If you feel you can try this recipe again try the glass dish.
Sheila Riser sweetaddict2
May 31, 2012
I went by the recipe & the cornbread came out of the iron skillet & looked pretty. The taste was AWFUL! I don't know if it was the yellow corn meal or adding the cup of flour that made it so dry it about choked you. It didn't taste at all like any corn bread I ever had! I wanted to try it because I've been looking for a good buttermilk corn bread recipe but was very disappointed with this one! "Packy" corn bread (not moist at all).