Basic Cornbread



1 (9-inch) cornbread (about 5 cups crumbled)

Recipe from

Southern Living


2 cups buttermilk self-rising white cornmeal mix
1/2 cup all-purpose flour
1/4 cup butter or margarine, melted
1 large egg, lightly beaten
2 cups buttermilk


Heat a well-greased 9-inch oven-proof skillet at 450° for 5 minutes.

Stir together all ingredients in a bowl. Pour batter into hot skillet.

Bake at 450° for 20 minutes or until golden brown.

November 1999
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