Corn Bread Recipe

Name: Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil, to grease skillet; 2 eggs, beaten; ⅛ teaspoon vanilla extract; 1 cup buttermilk; 1 ½ cups yellow cornmeal; 1 ½ cups all-purpose flour; ½ teaspoon baking powder; 1 teaspoon salt; 1 tablespoon sugar; ½ cup butter, melted (1/4 cup)

Servings: persons

vegetable oil, to grease skillet
2 eggs, beaten
⅛ teaspoon vanilla extract
1 cup buttermilk
1 ½ cups yellow cornmeal
1 ½ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
½ cup butter, melted (1/4 cup)

1
Preheat oven to 400 degrees F; grease a 12-inch cast iron skillet with oil.
2
Place skillet in oven until sizzling, about 5 minutes.
3
Meanwhile, in a bowl, combine eggs, vanilla, and buttermilk.
4
In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar; make a well in the center of the dry ingredients.
5
Pour in the egg mixture and combine with a few rapid strokes; fold in melted butter.
6
Pour batter into sizzling pan and bake until the top feels firm when pressed, about 20 minutes.
7
Serve in wedges.

939

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: vegetable oil, to grease skillet, 2 eggs, beaten, ⅛ teaspoon vanilla extract, 1 cup buttermilk, and more.

Yes, Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Bread

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