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Cornbread

February 27, 2010 by pictureperfectcooking

Most cooks from the south have their favorite recipe for cornbread.  This is mine!  It always turns out light and fluffy with a wonderful buttery flavor.  I found this recipe back in 1999 when it was aired on the “Martha Stewart Living” tv show.  You bake it in a pre-heated cast iron skillet which gives it a great crunchy crust with a soft interior.  Try it and I know it will be one of your favorites, too.

1 cup yellow cornmeal (not self-rising)

2/3 cup all purpose flour

3 tbsp sugar

2 tsp baking powder

1/2 tsp salt

1 egg

1 1/4 cups buttermilk

1/2 cup butter, melted & cooled

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Preheat oven to 400 degrees.  Put a cast iron skillet in the oven while it is preheating so the pan will be hot as well.  Mix dry ingredients together.  Beat egg with buttermilk and melted butter. NOTE: Save about 1 tbsp of the melted butter to coat the skillet.  Add the wet ingredients to the dry and stir to combine.

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Coat the preheated pan with the reserved butter.  Pour the batter into the skillet and bake for about 20 minutes or until there is a lightly brown crust around the edge and the center is springy.

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“Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold.”

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Posted in Cooking | 6 Comments

6 Responses

  1. on November 28, 2010 at 8:43 am briskmamma

    Wow, the color is amazing. I love the yellow color and spongy texture of this bread. Thank you for posting the recipe.


    • on November 28, 2010 at 8:51 am pictureperfectcooking

      Thanks for your comments!


  2. on April 7, 2011 at 10:08 am Tiffany

    I love cornbread made in a skillet. That’s a staple around here. Nothing like the smell of cornbread fresh from the oven.


  3. on December 24, 2011 at 7:04 am Classic Cornbread Dressing « Picture Perfect Cooking

    […] batch of homemade cornbread, prepared and […]


  4. on October 27, 2014 at 6:00 am Menu Plan Monday | Picture Perfect Cooking

    […] Tomato macaroni soup (new) and cornbread […]


  5. on November 29, 2014 at 6:02 am Tomato Macaroni Soup | Picture Perfect Cooking

    […] soup pot and simmer for 10 minutes.  Add the macaroni to the soup and enjoy! I made a pan of cornbread to go with this and we all enjoyed every […]



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