never fail buttermilk cornbread
If you prefer your cornbread UNSWEET, this is the cornbread for you! It is easy to make, but totally from scratch and delicious! It is not the sweet, "cake type" but a great compliment with beef stew or a pot of beans! Two very important steps: It must be made in a cast iron skillet and skillet needs to be greased with bacon grease! Oh, and whatever you do - don't make this with sweet milk! Buttermilk is the key! Enjoy!
prep time
10 Min
cook time
20 Min
method
---
yield
8 serving(s)
Ingredients
- 2 cups white corn meal
- 2/3 cup all purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 medium eggs
- 2 cups buttermilk
How To Make never fail buttermilk cornbread
-
Step 1Preheat oven to 400 degrees. Combine dry ingredients in bowl. -
Step 2Add beaten eggs and buttermilk & mix well. (I use a hand mixer).
-
Step 3Place 10 inch iron skillet on range top with 2 T of bacon grease. Heat on medium.
-
Step 4Pour cornbread batter into skillet until bubbles form on top.
-
Step 5Place skillet into center rack of 400 degree oven and bake for 20 minutes. Insert toothpick in center to be sure it's done (dry).
-
Step 6Remove from oven and place under broiler for approx. 1-2 minutes, just to brown the top of cornbread a bit.
-
Step 7Remove from broiler and place a large glass plate over the top and invert. Let the skillet of cornbread lay upside down on the glass plate until it cools (approx. 15 min.)
-
Step 8If cornbread doesn't release, tape around the edges and top of skillet. Be patient; it may not be cool enough. It will eventually fall onto plate.
-
Step 9Serve warm, cut into eight wedges. Serve with butter of your choice. Each wedge is 5 WW Points Plus.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes