Basic Buttermilk Corn Bread

The simplest, quickest form of cornbread was the kind that grandmas always made in a cast-iron skillet in a hot oven. Here's a vintage recipe for hearty, pioneer-style cornbread that takes only 5 ingredients.

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Prep Time

10M

Total Time

35M

Servings

8 servings

2 cups cornmeal

1 1/2 cups buttermilk

1/4 cup vegetable oil

1 egg

2 tablespoons butter

Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, buttermilk, vegetable oil, and egg in a bowl to form a batter.

Melt the butter in a cast-iron skillet over medium heat, and swirl the melted butter all over the bottom and up the sides of the skillet. Let the butter heat until it gives off a faint toasted fragrance; pour the batter into the hot skillet.

Place the skillet into the preheated oven, and bake until golden brown, 25 to 30 minutes.

Basic Buttermilk Corn Bread

What You Need

Instructions

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