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.
If you don't have actual buttermilk. Use buttermilk powder, adding 4 tablespoons to the dry ingredients in step 2. In step 3, add 1 cup of water with the egg. Yogurt or sour cream can replace the buttermilk in a pinch. You can also add 1 tablespoon white vinegar to a cup of milk to mimic buttermilk in cooking. ~Joanna
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.

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

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