Buttermilk Cornbread

Photo: William Dickey; Styling: Mary Lyn Hill Jenkins
Recipe from Southern Living

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  • 2 tablespoons vegetable oil
  • 1 cup yellow cornmeal
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg


  1. Heat oil in an 8-inch cast-iron skillet or muffin pans in a 450° oven 5 minutes.
  2. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in center of mixture.
  3. Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into hot skillet.
  4. Bake at 450° for 20 minutes or until golden.
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