Virginia's Buttermilk Cornbread

Virginia's Buttermilk Cornbread Recipe

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Virginia Brogdon


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.

★★★★★ 1 vote
about 6
15 Min
30 Min


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1 c
all-purpose flour
3/4 c
yellow corn meal
2 Tbsp
1 Tbsp
baking powder
3/4 tsp
baking soda
3/4 tsp
eggs, beaten
1 1/4 c
1/4 c
vegetable oil or melted shortening

How to Make Virginia's Buttermilk Cornbread


  • 1Preheat oven to 400 degrees. In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder, baking soda and salt.
  • 2In another bowl combine eggs, milk and melted shortening or cooking oil.
  • 3Add the egg mixture all at once to the dry ingredients. Stir just until moistened.
  • 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.
  • 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.
  • 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.

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About Virginia's Buttermilk Cornbread

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

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