"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Skillet Buttermilk Cornbread Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Skillet Buttermilk Cornbread, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irlynda Smith
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup oil, plus tablespoons to coat cast iron skillet
2 eggs, room temperature
1 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons white sugar

Directions:
Directions:
Preheat oven to 425. Coat cast iron skillet with oil. Place skillet in oven while heating.
Combine wet ingredients in one bowl and dry ingredients in another. Fold wet into dry. Be careful not to overmix. Carefully pour batter into hot skillet. Bake at 425 degrees F for 30 to 40 minutes. Remove from oven when top of cornbread is light brown. Turn out on to a serving plate. Cut into wedges and serve immediately with real butter.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

385W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!