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Easy Buttermilk Cornbread

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Easy Buttermilk Cornbread
  • Prep 10 min
  • Total 28 min
  • Servings 12
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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.
Updated Mar 2, 2016

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

215 Calories, 11 g Total Fat, 4 g Protein, 26 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
215
Calories from Fat
100
Total Fat
11 g
Saturated Fat
6 g
Cholesterol
55 mg
Sodium
330 mg
Potassium
90 mg
Total Carbohydrate
26 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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