Buttermilk Corn Bread

(from heritageacademy’s recipe box)

My best corn bread recipe. All you need is an iron skillet. If you don’t have one, well, you might could make it in a 9×9×2 dish. :)

Source: Crisco's Favorite Family Foods Cookbook, a Christmas gift from long ago from my mom (from RecipeThing user home4edu)

Prep time: 10 minutes
Cook time: 23 minutes
Serves 10 people

Categories: Quick Breads & Muffins

Ingredients

  • 2 eggs
  • 2 C buttermilk
  • 3 T oil
  • 2 1/2 C yellow (OR Blue -which is the best ever!) cornmeal
  • 1 1/2 t salt
  • 2 t sugar, opt.
  • 1 t baking powder -ever so slightly rounded
  • 1/2 t baking soda -ever so slightly rounded

Directions

  1. Preheat oven to 425 degrees F

  2. Add 1 T Crisco shortening to an iron skillet and preheat in the oven. You want the shortening to melt and almost be smoking.

  3. In a medium mixing bowl beat eggs until light.

  4. Stir in buttermilk and oil.

  5. Combine remaining ingredients.

  6. Beat into buttermilk mixture until batter is smooth.

  7. Pour into hot skillet and bake for 23-25 minutes.

  8. Cool for about 5 minutes, then turn out on serving platter. Cut and butter. Yum!

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