Dixie Girl Makes Yankee Cornbread - By Bonnie Banters


Serves 4**


  • 1 & 1/2 c. stone-ground yellow cornmeal (white is fine)
  • 2/3 c. all-purpose flour
  • 3 TB sugar
  • 1/2 tsp. baking soda
  • 2 TB baking powder
  • 3/4 tsp. salt
  • 1 egg (slightly beaten)
  • 1 TB plus approx. 1/4 cup* vegetable oil
  • 1 & 1/4 c. buttermilk (You can substitute cultured Buttermilk Blend - See my Morning Muffins with Bran and Raspberries for more details on this blend.)


  1. Preheat oven to 425º. In a mixing bowl, whisk together the dry ingredients.
  2. Make a well in the center of the dry ingredients; add the egg, 1 TB vegetable oil* and buttermilk. Mix just until all the ingredients are incorporated.  Let the batter sit while you prepare the skillet.  (You'll see the batter start to rise in the bowl - that's good!)
  3. Add enough oil, approx. 1/4 cup*, to a seasoned 8" cast-iron skillet to a depth of approx. 1/4";  using a brush, coat the sides of the skillet with some of the oil.  (See Foodista link below for seasoning cast iron.)
  4. Heat greased skillet in oven for about 10 minutes or until a drop of cold water sizzles.
  5. Handling the hot skillet very carefully with oven mitts, take out of the oven and pour the batter into the skillet.  (You'll notice the edges of the batter start to cook right away.)
  6. Place the filled skillet back into the oven and bake for approx. 22 minutes or until firm and a toothpick inserted in the center comes out clean.
  7. Carefully remove the cornbread from the oven.  After about 5 minutes, loosen the cornbread from the edges of the pan with a knife and turn out onto a serving plate. Enjoy it with my Chili with Character~No Beans or Beans and Tailgates!

**Tip:  For 8 servings, use a 10" skillet and double the ingredients, except use about 1/3 c. plus 2 TB oil to grease the skillet and bake at 450º for approx. 25 minutes.

Seasoning Cast Iron on FoodistaSeasoning Cast Iron
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