I received this recipe from my mother. delicious skillet cornbread from the South.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 1 8-inch round cornbread |
Ingredients
- 1 ½ cups cornmeal
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons vegetable oil, or more to taste
- 1 teaspoon salt, or to taste
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
- Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.
- Be sure to use plain cornmeal, not self-rising.
- You can use up to 1/4 cup vegetable oil in this recipe according to your taste.
Reviews
Love this recipe! Real Southern cornbread like my mom used to make – not corn meal cake! No sugar, no flour. Fried bacon in my cast iron skillet, added the batter and into the oven, perfect with my red beans and rice, greens and sweet tea!
The “southern cornbread” I was raised on. No Jiffy Mix – or sweet stuff. Buttermilk cornbread = southern cornbread. No flour at all. The other stuff is “corn cake”.