Buttermilk Cornbread


About 8 servings


1½ cups self-rising flour 1 cup yellow cornmeal 1 tablespoon baking powder ½ cup sugar 1¼ cups buttermilk 2 eggs ½ stick butter cooking oil

Nutritional information

No nutrition information available


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.