Buttermilk Cornbread

Michelle Antonacci


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 :)

★★★★★ 1 vote
10 Min
25 Min


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


1Pre 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.
2Put 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.
3Pour 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.
4Bake 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