Basic Buttermilk Cornbread

There is something about summertime fresh vegetables and good cornbread that just say "Welcome to my home". Fresh from your favorite produce stand or farmers market is the only way to get truly fresh vegetables.

I probably have ten cornbread recipes that I just love, but when in doubt go with the basics. Any left over can be buttered and fried for breakfast with homemade jams or used as the base for you<a href="http://beverlysbackporch.blogspot.com/2010/05/my-country-sausage-gravy.html"> Sausage Gravy</a>.

Basic Buttermilk Cornbread
6-8 servings
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1/4 cup butter
1 1/2 cups buttermilk
1 large egg
2 cups self-rising corn meal

Preheat oven to 425. Melt butter in a 10-inch cast-iron skillet in oven for 8 minutes.

Whisk together buttermilk and egg in a large bowl; add melted butter from skillet, whisking until blended. Whisk in cornmeal until smooth. Spoon into hot skillet.

Bake at 425 degrees for 30 minutes or until golden. Cut into wedges to serve with plenty of butter.


 

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