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Buttermilk Cornbread


1 1/2 cups self-rising flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 cup sugar
1 1/4 cups buttermilk
2 eggs
1/2 stick butter
cooking oil


Preheat oven to 400 degrees. Combine all dry ingredients. Whisk together. Beat egg mixed with buttermilk and melted butter. Cover the bottom of a 10-inch cast iron skillet with cooking oil. Pour batter in the skillet and put some of the oil onto the batter. Bake at 400 degrees until cornbread is a little darker than golden brown. Enjoy.
P.S. If the batter is too thick, put in a little more buttermilk.

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About 8 servings

Nutritional Information
Per Serving

no nutrition information available

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