@ Shelly - this cornbread is supposed to go in a stew, so you don't need the sugar
Basic Buttermilk Cornbread
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Bake: 38 Minutes
- 1/4 cup butter
- 1 1/2 cups buttermilk
- 1 large egg
- 2 cups self-rising cornmeal
- 1. Preheat oven to 425°. Melt butter in a 10-inch cast-iron skillet in oven 8 minutes.
- 2. Whisk together buttermilk and egg in a large bowl; add melted butter from skillet, whisking until blended. Whisk in cornmeal until smooth. Spoon into hot skillet.
- 3. Bake at 425° for 30 minutes or until golden.
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