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.

Buttermilk Cornbread

BisquickRecipe by Bisquick

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10 minutes

28 minutes

12 servings

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Nutrition Info

  • 1 Serving
  • 215
  • 11g
    (Saturated Fat 6g)
  • 55mg
  • 330mg
  • 26g
    (Dietary Fiber 1g)
  • 4g
  • Percent Daily Value*
  • 8%
  • 0%
  • 4%
  • 6%
  • Exchanges
  • 2
  • 1
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • 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.

Ingredients

  • 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

Directions

  1. 1Heat 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. 2Stir all ingredients until smooth. Pour batter into pan.
  3. 3Bake skillet 15 to 18 minutes, round or square pan 18 to 22 minutes, or until golden brown. Serve warm.

Categories: Course, Breads, Dumplings, Corn Breads & Popovers, Cuisine, Comfort Foods, Soul Food, Healthy

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