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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is in the latest issue of Southern Living (love this magazine) and was contributed by Mary Lynn Hanily of Tuscaloosa, AL. Buttermilk Cornbread 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 |
Directions:
1. Preheat oven to 450°F.
2. Heat oil in an 8 cast iron skillet or muffin pans for 5 minutes.
3. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture.
4. Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened.
5. Pour into the hot skillet.
6. Bake for 20 minutes or until golden.
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