The best delicious Southern Buttermilk Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Southern Buttermilk Cornbread recipe today!
Hello my friends, this Southern Buttermilk Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Southern Buttermilk Cornbread is amazingly delicious, and addictive, everyone will be asking for more Southern Buttermilk Cornbread.
What Makes This Southern Buttermilk Cornbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Southern Buttermilk Cornbread.
Ready to make this Southern Buttermilk Cornbread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c White Lily Self Rising
-Buttermilk Cornmeal mix
1 1/4 c Milk; up to 1-1/2
1/4 c Vegetable oil or melted
-shortening
1 Egg
1 tb Sugar; (optional) (up to 2)
Preheat: well greased 8 or 10 inch heavy skillet in 425 F. oven. Or, grease
an 8 x 8 x 2 inch baking pan.
Bake in 425 oven for:
25 to 30 min. 8 inch skillet
20 to 25 min. 10 inch skillet
25 to 30 min. 8 x 8 x 2 inch pan
Remove from pan and serve. Makes 8 servings.
For Muffins: Fill greased muffin cups 2/3 full. Bake at 425 F. for 20 – 25
minutes. Makes about 16.
For Corn Sticks: Preheat well-greased heavy corn stick pans. Fill almost
full. Bake at 425 F. for 12 to 18 minutes. Makes 16 to 18 sticks.
For richer cornbread: Substitute 1/2 cup melted butter or margarine for 1/4
cup vegetable oil or melted shortening.
For Low Cholesterol Corn Bread: Use 1-1/4 to 1-1/2 cusp skim milk, 1/4 cup
vegetable oil and substitute 1/4 cup no cholesterol egg product for 1 egg.
Mix and bake as directed.
Yields
1 servings
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