• Cooking Time: 50
  • Servings: 8
  • Preparation Time: 10


"Pure, unsweetened corn bread is first cooked over high heat in a cast-iron skillet before baking into the oven. This is a traditional Southern approach to making this popular bread."


  • 2 cups cornmeal
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons baking powder 2 eggs
  • 1 cup margarine, melted
  • 4 cups buttermilk


  • Preheat oven to 400'F (200'C)
  • In a large bowl mix together the corn meal, flour, salt, and baking powder.
  • In a separate bowl mix together the eggs, butter, and buttermilk.
  • Add to the dry ingredients and stir until well blended.
  • Heat a dry 12 inch cast iron skillet over high heat for 2 minutes.
  • Add corn oil to skillet, swirl oil around to coat bottom and sides.
  • Leave remaining oil in pan.
  • Return to high heat for 1 minute.
  • Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center.
  • Remove from stove.
  • Bake for 40 to 50 minutes, or until a knife inserted into the center comes out clean.
  • Serve warm.

Categories: Bread  Misc. Bread  Oven 
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