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Buttermilk Cornbread

Photo Credit
DiAnna Paulk/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
1 serving
Category
Bread
Course
Side Dishes
Preparation Method
Bake
Sources
User Submitted

This recipe came from a friend of the author’s who has diabetes. Now she likes it better than old-fashioned cornbread!

Ingredients
1 cup cornmeal
1/4 cup all-purpose flour (can use whole wheat bread flour)
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 egg
1 tablespoon oil
Buttermilk as needed to make batter thin

Instructions

Mix all ingredients together and add enough buttermilk to make batter thin. Mix well. Pour in oiled cast-iron skillet and bake at 425°F for 15 to 20 minutes or until batter is firm and browned. To prepare skillet, use enough oil to cover the bottom of the pan.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Carole Allen</span> Tue, 04/01/2025 - 15:14
That is the way my mother ALWAYS made cornbread, except without the flour. She was from Alabama and would never have used flour or sugar in her cornbread as some recipes recommend. She usually used bacon grease for the oil and baked it in a cast iron skillet coated with bacon grease. Delicious!