Buttermilk Cornbread

Buttermilk Cornbread

Baking this cornbread in a cast-iron skillet gives it the crusty goodness that says home cooking. Cornmeal and buttermilk are ingredients that lend authenticity and flavor to this recipe.

Prep Time

10

Minutes

Total Time

28

Minutes

Makes

12

servings

1 1/2
cups cornmeal
1
cup Original Bisquick® mix
1/2
cup butter or margarine, melted
1/3
cup sugar
1
cup buttermilk
1
teaspoon baking soda
2
eggs
  1. Heat oven to 425°F. Generously grease bottom and side of 10-inch cast-iron skillet, 9-inch round pan or 8-inch square pan with shortening. If using skillet, heat greased skillet in oven about 5 minutes or until hot.
  2. Stir all ingredients until smooth. Pour batter into pan.
  3. Bake skillet 15 to 18 minutes, round or square pan 18 to 22 minutes, or until golden brown. Serve warm.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
No buttermilk in your refrigerator? No problem! Replace buttermilk by adding 1 tablespoon lemon juice or white vinegar to a measuring cup and filling with milk to the 1-cup line; let stand for 5 minutes.
Planned-Overs
Use leftover cornbread as a base for Savory Southern Shortcake. Top corn bread wedge with a saucy sauté of black-eyed peas and collard greens.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 215
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 6 g,),
  • Cholesterol 55 mg;
  • Sodium 330 mg;
  • Total Carbohydrate 26 g
    • (Dietary Fiber 1 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.