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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Buttermilk Cornbread Recipe

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This recipe for Buttermilk Cornbread is from Brown's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups self-rising yellow cornmeal
2 eggs
1 cup buttermilk
4 tbsps. canola oil
Directions:
Directions:
Heat oven to 400º. Coat 9-inch square pan or cast iron skillet with nonstick canola cooking spray; set aside. Combine self-rising cornmeal and remaining ingredients into a bowl until throughly mixed. Pour mixture into pan or skillet and bake for 30-45 minutes or until knife inserted in center comes out clean. Lightly butter top and serve warm.
Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
30-45 minutes

 

 

 

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