Buttermilk Cornbread

Oxmoor House
8 servings


+ Add To Shopping List
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
2 eggs, beaten
2 tablespoons bacon drippings or shortening, melted


Combine cornmeal, flour, baking powder, and salt; mix well. Dissolve soda in buttermilk. Add buttermilk mixture, eggs, and bacon drippings to dry ingredients; stir just until moistened.

Pour batter into a greased 9- inch cast-iron skillet. Bake at 450° for 20 minutes or until browned. Cut into wedges, and serve hot.

Created date

February 2010