Prep Time
10 Mins
Bake Time
38 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Preheat oven to 425°. Melt butter in a 10-inch cast-iron skillet in oven 8 minutes.

Step 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.

Step 3

Bake at 425° for 30 minutes or until golden.

Ratings & Reviews

AlaHoneyBlossom's Review

shellyvankirk
October 14, 2011
@ Shelly - this cornbread is supposed to go in a stew, so you don't need the sugar

shellyvankirk's Review

AlaHoneyBlossom
March 23, 2010
This was terrible! I was concerned when I realized that there was no sugar in the recipe. Southern conbread that has no sugar? blech