Mom's Buttermilk Cornbread

5.0
(4)
3 Reviews
1 Photo

This recipe was given to me by my mom. Good old Southern skillet cornbread.

Submitted by MarkWayne
Published on February 9, 2022
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Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
6
Yield:
1 8-inch round cornbread
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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

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.

  3. Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.

  4. Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.

Cook's Notes:

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.

Nutrition Facts (per serving)

197 Calories
7g Fat
30g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 197
% Daily Value *
Total Fat 7g 8%
Saturated Fat 1g 5%
Cholesterol 33mg 11%
Sodium 515mg 22%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 5%
Protein 5g 10%
Potassium 126mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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