Mama Lynn's Cornbread

American South

Traditional American cornbread recipe from my grandmother, Elsie Lynn. A 10-inch, preheated cast iron skillet is the baking pan of choice, but use what you have.
1-1/4 cups white flour
3/4 cup cornmeal
4 tablespoons sugar
5 teaspoons baking powder
3/4 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons butter, melted

optional additions
1/2 cup corn kernels
1/4 cup finely diced jalapeño peppers
1 Preheat over to 375°F.

2 Mix together flour, cornmeal, sugar, baking powder, and salt.

3 In a separate bowl, beat the egg with buttermilk, then add to the flour mixture along with the melted butter. Stir well. Add optional corn or peppers, if using, and stir to combine.

4 Spread the batter in an oiled, preheated 10-inch cast-iron skillet. Alternatively, you can cook in a pie plate, but don't preheat it.

5 Bake in oven for 30 to 35 minutes or until the edges are lightly brown.

6 Serve hot with butter.

servings  use metric
original recipe yield: 6 Servings
Notes Need a buttermilk substitute? Here are three ways. 1) Use buttermilk powder, adding 4 tablespoons to the dry ingredients. Then add 1 cup water when beating the egg. 2) Use yogurt or sour cream. 3) Add 1 tablespoon white vinegar to a cup of milk.

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