Old Fashioned Cornbread

[ 1 ] February 19, 2009 |

Old Fashioned Cornbread

1 3/4 cup cornmeal
1/2 cup flour
1 tbsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 cup buttermilk
1 egg
3 tbsp. vegetable oil
2 tbsp. butter


Preheat oven to 400 degrees. Combine together the dry ingredients. In a bowl, whisk together the buttermilk and the egg; add in the dry ingredients and stir well until combined. Heat the oil in a cast iron skillet for 10 minutes. Pour the mixture into the skillet and bake for 15-20 minutes. Spread butter on top of cornbread. Enjoy!

*Johnna’s tip: Old fashioned cornbread beats the boxed stuff, especially if you have time to make it. For those of us who refuse to spend more than 10-20 minutes in the kitchen cooking anything, this is the recipe you pull out when you’re trying to impress someone with your soul food cooking skills. Make this a side for baked or fried chicken, string beans and mac ‘n cheese…soul food at its best!

Picture source: http://en.wikipedia.org/wiki/File:MsSh_Cornbread.jpg

Category: finger-foods, Food.Fun.Stuff., side dish, Various Cooking Styles, vegetarian

About the Author ()

Johnna French is a Harlem NY native with deep roots in Washington, DC and North Carolina. All three places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. Johnna is currently airing on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host.

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