Saturday, May 4, 2013

Quick Buttermilk Cornbread

This is our favorite recipe for cornbread and it can be made in record time. Once you've tasted this, you'll never want to go back to cornbread mixes again. You can optionally add a Tablespoon of sugar to the dry ingredients if you like your cornbread slightly sweet.


Mix together:
2 cups cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Then mix together and add:
1 egg, lightly beaten
2 cups buttermilk (or add a Tablespoon of vinegar to regular milk before you start mixing the dry ingredients).
2 Tablespoons vegetable oil

Preheat oven to 450 degrees. Heat up a cast iron skillet with about 2 Tablespoons of oil. Mix up the batter just until moistened, pour into hot skillet. Bake between 20 and 25 minutes. (I usually set the timer for 23 minutes.)