BUTTERMILK CORNBREAD

Buttermilk Cornbread image

This is in the latest issue of Southern Living (love this magazine) and was contributed by Mary Lynn Hanily of Tuscaloosa, AL. Buttermilk Cornbread

Provided by Ron Joyce Ripple S

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg

Steps:

Preheat oven to 450°F.
Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes.
Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture.
Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened.
Pour into the hot skillet.
Bake for 20 minutes or until golden.

*** Explore more Buttermilk Cornbread Recipes »

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