Basic Cornbread

Southern Living
You can freeze in a heavy-duty zip-top plastic bag up to one month. Thaw in the refrigerator.
Makes 6 servings


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1/3 cup butter
2 cups white cornmeal mix
3/4 cup all-purpose flour
1 tablespoon sugar
2 1/4 cups buttermilk
2 large eggs


Place butter in a 10-inch cast-iron skillet, and heat in a 425° oven 5 minutes or until melted.

Combine cornmeal mix, flour, and sugar in a large bowl.

Stir together buttermilk and eggs. Add to dry ingredients; stir just until moistened. Pour over melted butter in skillet.

Bake at 425° for 25 minutes or until golden.

Note: For testing purposes only, we used White Lily White Cornmeal Mix.

Created date

June 2002