virginia's buttermilk cornbread
(1 RATING)
We had a friend (who is no longer living)who would beg us to bring this cornbread to her home every time we would visit her. We had a home group who met at her home, and we had a covered dish meal after each meeting. All those in attendance absolutely loved this cornbread! We do not cook it with a crisp crust. If you double the recipe and cook it in a 13x9x2 pan, it will take longer to cook than in the 9" skillet, but let it cook until it is light brown.
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prep time
15 Min
cook time
30 Min
method
---
yield
about 6
Ingredients
- 1 cup all-purpose flour
- 3/4 cup yellow corn meal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 - eggs, beaten
- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil or melted shortening
How To Make virginia's buttermilk cornbread
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Step 1Preheat oven to 400 degrees. In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder, baking soda and salt.
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Step 2In another bowl combine eggs, milk and melted shortening or cooking oil.
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Step 3Add the egg mixture all at once to the dry ingredients. Stir just until moistened.
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Step 4Pour the batter into an unheated, well-greased 9-inch cast iron skillet. Bake for 28-32 minutes or until light brown on top. This recipe can be doubled and baked in a 9x13x2" pan.
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Step 5If using a cast iron skillet, (only if you want a crispy cornbread), place greased 9-inch cast iron skillet in oven for 3 minutes. Remove from oven. Pour batter into hot skillet and bake for about 20 minutes.
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Step 6HINTS: We usually grease the well-seasoned cast iron skillet thoroughly with Crisco and do not preheat the pan. Preheating the pan usually gives a crisp crust.
- 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!
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Category:
Other Breads
Tag:
#Quick & Easy
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