The Pioneer Woman Tasty Kitchen

Traditional Buttermilk Cornbread

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Level: Easy

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Description

There is no other type of cornbread!

If it’s sweet? That’s not cornbread, it’s Jiffy mix.

If it has corn and jalapeño? That’s not cornbread, it’s some Texan invention.

Cornbread by any other name, well, just ain’t cornbread.

Ingredients

  • 1 Tablespoon Canola Oil
  • 1 cup Self Rising White Cornmeal
  • 1 cup Buttermilk
  • 1 whole Large Egg

Preparation

Preheat oven to 375ºF. Heat canola oil on medium high in a 8-9″ cast iron skillet. While this is heating, quickly stir together cornmeal, buttermilk, and egg. When mixture is uniform and oil shimmers when the pan is tilted, pour batter into pan. Place pan in the oven and bake for 20-25 minutes or until cornbread is firm and dry on top.

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