4.9 from 183 votes
Old Fashioned Cornbread
Old Fashioned Cornbread combines finely ground white cornmeal with all-purpose flour, baking powder, eggs, and buttermilk, baked in a preheated cast iron skillet until golden. The method uses hot oil in the skillet before adding the batter, creating a crisp crust contrasting with a moist, tender crumb. This classic cornbread pairs well with various meals and offers comforting texture and flavor.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
8
servings
Calories:
253 kcal
Course:
Side Dish, Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 253
% 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.