Buttermilk Cornbread
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 313
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 51
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 3
- Sodium
- 164
- Total: 30 min
- Active: 10 min
Ingredients
4 tablespoons corn oil or bacon drippings
3 cups self-rising cornmeal
2 1/2 to 3 cups well-shaken buttermilk
Directions
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
Cook’s Note
Season a new cast-iron skillet by coating the inside with vegetable shortening (not butter) and heating the pan in a very hot oven (450 degrees F) for 1 hour. Cool the skillet and wipe off any excess oil before using. To care for a seasoned skillet, wipe the interior after each use. Do not soak in any soapy water or put in the dishwasher.