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Nutrition Facts
Serving Size 1 (78g) Recipe makes 6 servings The following items or measurements are not included below: 2 cups self-rising white cornmeal
Calories 117
Calories from Fat 94		(80%)
Amount Per Serving		%DV
	Total Fat 10.4g	16%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 75mg		3%
Potassium 103mg		2%
Total Carbohydrate 3.0g		1%
	Dietary Fiber 0.0g	0%
	Sugars 3.0g
Protein 3.1g		6%
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Southern Buttermilk Cornbread (The Real Deal)

Recipe #391044 | 40 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Soleilbb
Sep 21, 2009

This is it...simple to prepare with a loose, moist crumb, and a crisp, substantial bottom crust. This is NOT a sweet cornbread and contains NO added flour or sugar.

SERVES 6 , 6 generous pieces (change servings and units)

Ingredients

2 cups self-rising white cornmeal
1 large egg
1 1/2 cups buttermilk
1/4 cup oil

Directions

1
Preheat oven to 425.
2
Prepare an 8x8 square baking dish (see note) by rubbing with shortening or lard -- it should be well coated.
3
Add all ingredients to a bowl and mix well.
4
Pour into prepared dish.
5
Bake at 425 until bottom crust is medium brown and a knife inserted near the center comes out very clean.
6
Remove from oven and turn upside down onto a plate. Cut into 6 servings while hot.
7
Enjoy.
8
NOTE - If you have a seasoned cast iron skillet or baking pan, by all means, use it. Unfortunately, I don't, so I use an 8x8 clear glass baking dish.