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At my house cornbread is never sweet and is always baked in an iron skillet. Just the way my mama made it. And I bake it fairly often as it can help turn leftovers or a few things from the garden into a meal.
Difficulty: Easy
Servings: 8
Prep Time: 5 min Cook Time: 20 minIngredients
2 cups cornmeal
2 eggs
1-1/4 cups buttermilk or thinned yogurt
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons vegetable oil or butter
Directions
Add the oil or butter to an 8-inch or 10-inch iron skillet and set in preheated 450ºF oven while preparing rest of recipe.
Combine remaining ingredients in medium mixing bowl. Pour hot oil or melted butter from iron skillet into batter, stir quickly to blend then transfer to hot skillet for baking.
Bake 20 minutes at 450ºF.
Categories: Breads, Gluten-Free, Old-Fashioned, Other Breads, Special Diets, Vegetarian
Submitted by: walnutspinney on May 11, 2010
rcatwill says:
oh come on! no one’s tried this? i have to make cornbread for my son’s 2nd grade camping trip. we LOVED the pepperoni rolls from this site, so i came back to it for some cornbread help!!!!
On May 7, 2011 at 12:34 am
Suzanne McMinn says:
rcatwill, I’ve never tried this one. It’s a gluten-free recipe–no regular flour. Were you looking specifically for a gluten-free recipe, or just cornbread in general?
On May 7, 2011 at 7:08 am