Old Fashioned Cornbread
User Reviews
4.9
Old Fashioned Cornbread
Description
This cornbread recipe starts by preheating oil in a heavy iron skillet inside a 400-degree oven to ensure the skillet is hot when the batter is poured in. A dry mix of cornmeal, flour, salt, and baking powder is combined with wet ingredients including eggs, oil, and buttermilk. The batter is poured into the hot skillet, resulting in a golden crust formed from the heated fat and cast iron surface.
The cornbread bakes for about 25 minutes until its edges and top turn light golden brown. The interior remains moist, tender, and slightly crumbly, thanks to the buttermilk and eggs. This texture contrast makes it suitable as a side for savory dishes or enjoyed on its own. The lightly salted flavor complements a variety of foods.
Recommended is a well-seasoned cast iron skillet for even heat distribution and flavor enhancement. Leftovers can be stored at room temperature for a few days or refrigerated for up to a week, with reheating done in the oven to maintain crust texture. The cornbread also freezes well for up to two months when stored airtight, thawed before reheating.
Ingredients
- ¼ cup canola oil plus 3 tablespoons (or substitute cooking spray for the 3 additional tablespoons oil, or peanut oil
- 1 ½ cups white cornmeal finely ground
- ½ cup all-purpose flour
- 1 ½ teaspoons salt
- 3 teaspoons baking powder
- 2 egg or substitute ½ cup Eggbeaters, large
- 1 ½ cups buttermilk or substitute skim or lowfat milk
Instructions
- Add 3 tablespoons canola or peanut oil to a 10-inch iron skillet (or for a lighter recipe, coat generously with cooking spray). Place the skillet in the oven, set the oven to 400 degrees, and preheat both the skillet and the oven while you mix up the cornbread.3 tablespoons canola oil
- Combine the cornmeal, flour, salt, and baking powder in a medium mixing bowl.
- Combine the remaining 1/4 cup oil, eggs, and buttermilk in a separate small bowl.1/4 cup canola or peanut oil
- Pour the wet mixture into the dry mixture and whisk to combine and remove any lumps
- Carefully remove the hot skillet and quickly pour in the batter. Immediately return the pan to the oven.
- Bake for approximately 25 minutes or until the top and edges are light golden brown.
- Remove the skillet from the oven and let it cool slightly before serving.
Notes
- Use a well-seasoned cast iron skillet for best heat retention and crust development.
- Preheat the skillet in the oven with oil before pouring the batter to form a crispy crust.
- Store cornbread wrapped at room temperature for 2-3 days or refrigerated up to a week.
- Reheat cornbread in the oven to restore warmth and crust.
- Freeze cornbread in airtight containers for up to 2 months; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 253kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 659mg | 27% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 134IU | 3% |
| Calcium | 151mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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