| Level: | Easy |
| Yield: | 8 servings |
Ingredients
- 2 cups yellow corn meal
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 4 eggs
- 1 1/4 cups buttermilk
- 1/2 stick butter
Instructions
- Mix all dry ingredients together. Stir eggs into buttermilk and add to dry mixture. Melt butter inside heavy iron skillet. Coat skillet with butter on all sides. Pour remaining butter from skillet into cornbread batter and mix thoroughly. Pour the cornbread batter into hot skillet and bake in a 375 degree oven. Cook bread until it has a golden brown crust (approximately 25-30 minutes).
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 289 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 97 mg |
| Sodium | 279 mg |
Reviews
Sounds delicious
This is an excellent cornbread recipe I have made it for the last year and it’s wonderful
very tasty. Bake for less time than specified. Added chopped fresh jalapenos to the batter and used 1 tbsp. bacon fa and 3 tbsp. butter
I have been making this recipe for 5 years now. I made a couple of small changes.
1c regular corn meal
1c course ground corn meal
2 eggs
a little extra buttermilk.
This is true southern cornbread. Not yankee sweet cake.
1c regular corn meal
1c course ground corn meal
2 eggs
a little extra buttermilk.
This is true southern cornbread. Not yankee sweet cake.
This recipe was horribly bland; I hate wasting food but we actually threw it out.
Loved it