Ingredients for Mom's Buttermilk Cornbread
- Yellow Cornmeal
- Flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/4 cups buttermilk
- 1 large egg
- Cooking Oil
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How to Make Mom's Buttermilk Cornbread
- Preheat oven to 450°F (232°C).
- Heat 1/4 cup oil in a 8x8 inch cast iron skillet in the preheated oven for 5 minutes.
- In a large bowl, whisk together 1 3/4 cups cornmeal, 1 cup all-purpose flour, 1/2 cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt.
- In a separate bowl, whisk together 1 1/4 cups buttermilk, 1 large egg, and 1/4 cup oil.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay!
- Remove the hot skillet from the oven. Carefully pour batter into the hot skillet.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- If doubling the recipe, double all ingredients except the egg; use only 1 large egg.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
6g
Fat
3g
Carbs
3g
