Cornbread Recipe – Eats Now

Name: Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup Martha White cornmeal; 1/2 cup all purpose flour; 1/4 cup vegetable oil; 1 1/2 cup buttermilk; 1/2 tsp salt; 1 tsp sugar; 1/2 tsp baking soda; 2 tsp baking powder; 2 eggs; 1 oil to grease pan

Servings: persons

1
Set oven to 450F and place 12 inch iron skillet in oven.
2
Measure all dry ingredients and add together in a bowl.
3
Measure oil and add eggs.
4
Whisk slightly.
5
Measure buttermilk
6
When oven is ready remove skillet and place on stove.
7
Pour some oil in skillet.
8
I use 3 paper towels and grease skillet.
9
Just coat the bottom and sides.
10
Don't try to 'mop up' all of the oil.
11
Mix egg oil and buttermilk to cornmeal mixture.
12
Mix well about 30 seconds.
13
Pour in skillet.
14
Place in oven for about 20 mins or until golden brown.
15
Remove from pan so the cornbread won't over cook.

1175

kcal

Calories

115

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: 1 1/2 cup Martha White cornmeal, 1/2 cup all purpose flour, 1/4 cup vegetable oil, 1 1/2 cup buttermilk, and more.

Yes, Cornbread 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.

Cornbread

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