Buttermilk Cornbread

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1 c. self-rising corn meal

3/4 c. self-rising flour

1 egg

1/4 c. vegetable oil

1 c. buttermilk shortening or spray oil for greasing the pan


1. Grease a medium size iron skillet or pan well, set aside.

2. Preheat oven to 425 degrees. Combine the corn meal and flour, add in the egg and oil, slowly stir in the buttermilk and mix well. If you think you need to thin it out some, add a little more buttermilk. Pour into greased skillet and bake for 25 minutes. Cut and put on a plate and enjoy.

Bon Appetit!

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