Buttermilk cornbread served from the skillet it is baked in is a special bread that is part of soul food tradition.
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1 cup all-purpose flour
1 cup white or yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup Land O Lakes® Butter melted
2 large Land O Lakes® Eggs beaten
1 tablespoon Land O Lakes® Butter
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 5 minutes.
Heat oven to 400°F.
Combine flour, cornmeal, sugar, baking powder, baking soda and salt in bowl. Stir in buttermilk, 1/3 cup melted butter and eggs just until mixture is moistened.
Melt 1 tablespoon butter in heavy cast iron or oven-proof 10-inch skillet. Pour batter immediately into pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.
If you do not have a cast iron skillet or oven-proof skillet, use an 8- or 9-inch baking pan.
Explore reviews fromour online community
Great recipe however used a bit more butter in batter and it made it amazing
You can’t go wrong with BUTTER
Celebrate the week of Kwanzaa, stretching between December 26 and New Year’s Day, with foods and flavors inspired by African American culture.
Cornbread is the perfect side to a great big bowl of chili or soup when the days get cooler or you have a crowd to feed at halftime. Make it special with recipes that add another layer of flavor with honey or salsa or try an old recipe in new shapes.