"Buttermilk" Cornbread

Light, fluffy cornbread. Perfect for breakfast or having with chili. I usually don't have buttermilk laying around the house so this recipe just assumes the substitute. If you do have buttermilk, just replace the milk and leave out the vinegar.

Ingredients

  • 1 c cornmeal
  • 3/4 c flour
  • 1 tbsp sugar
  • 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 c milk
  • 1 tbsp white vinegar
  • 6 tbsp butter
  • 2 eggs

Cookware

  • large mixing bowl
  • measuring cup
  • 10 inch cast iron skillet

Steps

  1. Preheat oven to 425F

  2. In a large mixing bowl mix together cornmeal, flour, sugar, baking powder, baking soda, and salt

  3. In a measuring cup measure out milk with white vinegar

  4. Melt butter

  5. Lightly beat eggs

  6. Add butter and eggs to the milk solution and mix

  7. Mix wet ingredients with the dry

  8. Fold until there are no dry spots but batter will still be lumpy

  9. Pour into a 10 inch cast iron skillet

  10. Bake for about 20-25 minutes or until the top is golden brown

  11. Let cool for 10 minutes