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Buttermilk Cornbread

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Elizabeth Cooper, Madison, Alabama

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

My grandmother would refer to this recipe as comfort food, made from ingredients available on the farm or staples found in her pantry. She always cooked the cornbread in her seasoned black skillet, and it turned out slick as butter every time. —Elizabeth Cooper, Madison, Alabama

Test Kitchen Approved

Buttermilk Cornbread

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Yield: 2-4 servings
Prep: 15 min
Cook: 15 min
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Ingredients

  • 1 tablespoon canola oil
  • 1 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 cup buttermilk
Text Ingredients

Directions

  1. Place oil in an 8-in. ovenproof skillet; tilt to coat bottom and sides. Place in a 425° oven for 10 minutes.
  2. In a small bowl, combine cornmeal, flour, baking powder, salt and baking soda. Beat egg and buttermilk; add to dry ingredients just until moistened.
  3. Pour into the hot skillet. Bake for 15 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Nutrition Facts

1 slice: 228 calories, 6g fat (1g saturated fat), 56mg cholesterol, 684mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 7g protein.
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