| Prep Time | 00:10 minutes |
| Cook Time | 00:20 minutes |
| Servings |
8
|
Ingredients
- 1 cup cornmeal white
- 1/2 teaspoon soda
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon Salt
- 1 tablespoon vegetable oil
- 1 cup buttermilk
Ingredients
|
|
Instructions
- Stir together
- **Heat Skillet with oil and pour excess oil into batter
- Pour batter into hot skillet.
- Put in hot oven 350 degrees and bake about 20 minutes
Recipe Notes
Added note by Debbie: I saw mom always use a cast iron skillet and once the cornbread had baked, she took it out of the oven, flipped over the bread and browned the other side slightly. Always served with smothered steak and gravy. Dad always crumbled up the left over’s into a glass, poured buttermilk over it, and then ate it. Mom also used the cornbread bread in her stuffing recipe. By Lucille Spann