Southern Living
about 6 cups crumbled cornbread or 6 servings


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1/4 cup butter or margarine
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 1/4 cups buttermilk
1 large egg, lightly beaten
1/4 cup corn oil


Melt butter in an 8-inch cast-iron skillet in a 375° oven for 5 minutes.

Combine cornmeal and next 5 ingredients; make a well in center of mixture.

Combine buttermilk, egg, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.

Remove skillet from oven. Pour batter into skillet. Bake at 375° for 25 minutes or until golden.

Created date

October 2003