Photo: William Dickey; Styling: Mary Lyn Hill Jenkins
Yield
Makes 6 to 8 servings

How to Make It

Step 1

Heat oil in an 8-inch cast-iron skillet or muffin pans in a 450° oven 5 minutes.

Step 2

Combine cornmeal and next 4 ingredients in a medium bowl; make a well in center of mixture.

Step 3

Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into hot skillet.

Step 4

Bake at 450° for 20 minutes or until golden.

Ratings & Reviews

jezinthekitchen's Review

saracat
March 11, 2010
Sugar? In MY cornbread? No, thank you kindly. I substituted bacon grease for the oil and this served as a side to a pot of pintos. I normally do not add any flour at all to my cornbread, and was curious if there would be a noticeable difference - but there wasn't.

saracat's Review

jezinthekitchen
November 13, 2009
This recipe turned out very dry, bland muffins. I didn't realize until I tasted one that the recipe didn't call for sugar and it was definitely missing.