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My review
Buttermilk Corn Bread
Elizabeth Cooper
"MY GRANDMOTHER would refer to this recipe as 'comfort food', made from ingredients available on the farm or staples found in her pantry. She always cooked the corn bread in her 'seasoned' black skillet, and it turned out slick as butter every time. -Elizabeth Cooper, Madison, Alabama"
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Ingredients
30 m servingsOriginal recipe yields 2 servings
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- US
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Directions
{{model.addEditText}} Print- Place oil in an 8-in. ovenproof skillet; tilt to coat bottom and sides. Place in a 425 degrees F oven for 10 minutes. In a bowl, combine cornmeal, flour, baking powder, salt and baking soda. Beat egg and buttermilk; add to dry ingredients just until moistened. Pour into the hot skillet. Bake for 15 minutes or until golden brown and a toothpick comes out clean.
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Reviews
Read all reviews 5261 Ratings
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Most helpful positive review
2/3/2008
This is a great recipe! I made only one slight change. I added one tablespoon of melted butter to the batter. I really like that it isn't sweet and that the crust is crunchy, but the inside i...
Most helpful critical review
3/2/2010
This is a good recipe to go with chili. But I like my corn break a little sweeter.
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2/3/2008
This is a great recipe! I made only one slight change. I added one tablespoon of melted butter to the batter. I really like that it isn't sweet and that the crust is crunchy, but the inside i...
10/9/2008
This is such a great cornbread recipe! It's just like my grandmother makes. I like my cornbread to have more of a corn meal texture than a floury texture. The recipe is made even easier if you...
5/3/2007
Good old fashioned cornbread! I added 1/4 cup sugar cuz I like cornbread a little sweet. I used a regular 8x8 pan sprayed with nonstick spray. Baked it at 375º till done. I like the small amount...
2/20/2008
I don't have a skillet, so I just used a glass baking 8x8 dish and I love how the batter sizzled as I poured it in and clean-up was a breeze! I too, like a sweet cornbread (sorry - I was raised...
1/6/2008
Yum! I doubled the recipe and used 1c buttermilk and 1c yogurt. The cornbread went perfectly with my New Year’s Day Hoppin’ John. Thanks, Elizabeth!
11/12/2010
NOW THIS IS CORNBREAD!!! This is just like the cornbread that my grandmother and mother used to make "using the seasoned black skillet". I did not use the baking soda and I used melted butter in...
12/7/2008
This is the recipes Ive been looking for, and it was great. I followed the recipe as is except I replaced the vegetable oil for butter and I didn't put the baking soda in the mix only the baking...
1/6/2008
Very good corn bread. I added 1/4 C. of honey to sweeten. Served it with honey butter and it was very tasty. Everyone enjoyed it.
12/18/2010
Good basic recipe, very flexible, and the buttermilk give it good flavor. If you like it sweet, add sugar; want it moist(er), another tablespoon melted butter. It was a bit salty as-is. Next tim...