Friday, September 2, 2011

FEED YOUR FACE: Buttermilk Cornbread

Here you go. You need:
1 cup corn meal
1/3 cup all purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
1 cup buttermilk

Combine the dry ingredients, then add thebeaten egg and the buttermilk. Mix it up, and pour it into a greased, heated 8 inch or 9 inch cast iron skillet.

Bake at 400 degrees for 20 minutes, or until lightly browned.

Get out the butter and homemade jelly! Leave some for the rest of the family. Well, IF you can.

My sister and I would wake up to the smell of this cornbread on fall mornings. Brings back lots of memories. So FEED YOUR FACE!! And enjoy.


  1. I know how good this is...because it's the recipe I use! The buttermilk makes ALL the difference! And I'll have mine with butter and honey! OH MY!

  2. Grandma use to mix butter and honey together. I guess my sister and I were just to messy trying to spread butter and what not by our selves.


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