Easy Buttermilk Cornbread
This buttermilk cornbread recipe offers a delightful combination of simplicity and deliciousness. With the tangy twist of buttermilk, it brings a moist texture and rick flavor to the classic cornbread. Easy to make, it's a crowd-pleaser that pairs well with various dishes or stands alone as a tasty treat.
Equipment
- 1 10" iron skillet
Ingredients
- ¾ cup self-rising meal Martha White Hot Rize Buttermilk Cornmeal
- ¼ cup self-rising flour
- 1 tablespoon shortening or lard
- 1 egg
- 1 pinch of salt
- enough buttermilk to make it pourable.
Instructions
- Place 10" iron skillet in oven and preheat to 425℉.
- While oven is preheating, mix self-rising meal, flour, and salt together. Next cut in shortening or lard with a fork or dough cutter.
- Add egg and mix. Last add just enough buttermilk to make the batter pourable, a little thicker than pancake batter.
- Once oven is preheated, remove iron skillet and pour batter in. Batter will begin to sizzle and start to cook. Place iron skillet immediately back into the oven and bake for approximately 10-15 minutes. Until top is brown.
Notes
As I have said before, my husband is great about just eyeballing an ingredient. When he says just enough buttermilk to make it pourable, that's exactly what it means. I have made this myself and as long as you don't add too much buttermilk it will turn out great. The consistency will be close to a thick pancake batter.