• 12servings
  • 50minutes
  • 369calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H, E
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups cornmeal

  2. 2 cups all-purpose flour

  3. 1/2 teaspoon salt

  4. 2 tablespoons baking powder

  5. 2 eggs

  6. 1 cup margarine, melted

  7. 4 cups buttermilk

  8. 1/4 cup corn oil

Instructions Jump to Ingredients ↑

  1. In a large bowl mix together the corn meal, flour, salt, and baking powder.

  2. In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.

  3. Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.

  4. Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.

  5. Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.


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