Recipes FEBRUARY 2017 COUNTRY KITCHEN Buttermilk Cornbread

Buttermilk Cornbread

Buttermilk Cornbread
Buttermilk Cornbread

Buttermilk Cornbread


By Clint McElmoyl

3 tablespoons Crisco

2 tablespoons butter

1 large egg

1 1/2 cups buttermilk

2 cups cornmeal

1 tablespoon mayonnaise


Heat oven to 350 F. Add Crisco and butter to a cast iron skillet and place in oven. In a medium-sized bowl, whisk the egg. Add buttermilk and cornmeal. Stir well until blended. Add mayonnaise and stir well until blended. If mixture feels too thick, add water and stir until consistency is such that it will easily pour into the skillet. When Crisco and butter are melted and very hot (slightly sizzling, but not too brown), spoon a small amount of batter into skillet. Then pour in remaining batter. Spooning a small amount first will help prevent cornbread from sticking to the bottom of the skillet. Place skillet back into oven and cook for 20-25 minutes, or until center is firm. 

Remove from oven, cover skillet with platter and flip cornbread onto the platter. Slice and serve with your favorite chili. It’s also great with pinto beans and pepper jelly.