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Southern Buttermilk Cornbread Recipe

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This recipe for Southern Buttermilk Cornbread is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
2 cups reduced fat buttermilk
1 large egg
Vegetable Oil
Directions:
Directions:
Preheat oven to 425 degrees F. Pour ¼" of oil and place an oven-proof 10-inch cast iron skillet in the oven.
In a large bowl, combine cornmeal, flour, baking powder and salt. Pour 3 Tbsp of hot oil into bowl.
In a large glass measuring cup or another bowl, whisk together buttermilk & egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
Serve warm.

 

 

 

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