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Basic Cornbread

Basic Cornbread

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

Southern Living JUNE 2002

  • Yield: Makes 6 servings

Ingredients

  • 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

Preparation

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.

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Basic Cornbread recipe

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