Buttermilk Cornbread Recipe
A delicious cornbread that goes great with several dishes such as soups, stews, and chowders. A main staple for any southern meat and three.
Servings: 8
Calories: 248kcal
Equipment
- Cast iron skillet
Ingredients
Dry Ingredients
- 1 1/2 cup Yellow cornmeal
- 1/2 cup All-purpose flour
- 2 tsp Baking powder
- 1 tsp Kosher salt
Wet Ingredients
- 1 2/3 cup Buttermilk
- 4 tbsp Butter melted
- 1 Egg beaten
- 1 tbsp Vegetable Oil
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Add oil to skillet and put into the oven. Allow to heat.
- Mix together dry ingredients in a large bowl
- Beat egg in separate bowl.
- Add butter and buttermilk to the egg and whisk until combined.
- Make a well in the dry ingredients and combine wet ingredients. Do not overmix.
- Pour cornbread mixture into heated cast iron skillet. It should sizzle.
- Bake for 25 minutes until golden brown. Test for doneness by inserting a toothpick into the center. If it comes out clean, it's done.
- Remove and serve hot.
Nutrition
Calories: 248kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 403mg | Potassium: 282mg | Fiber: 3g | Sugar: 3g | Vitamin A: 287IU | Calcium: 109mg | Iron: 1mg