This is a quick and easy, savory cornbread recipe. I learned this from my grandmother and it is my all time favorite cornbread.
Preheat oven to 450 degrees F (230 degrees C). Pour enough oil into a skillet to coat the bottom; place into oven.
Mix buttermilk, cornmeal, and flour together in a bowl until smooth. Remove skillet from oven; pour in buttermilk mixture.
Bake in the preheated oven until cornbread is golden brown, 20 to 25 minutes.
Per Serving: 157 calories; protein 4.2g; carbohydrates 28.6g; fat 2.6g; cholesterol 1.8mg; sodium 50.2mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.