Super-Moist Cornbread
Servings: 0
Ingredients
- 2 cups self-rising cornmeal
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon sugar
- 1/3 cup butter
Instructions
- Stir together first 4 ingredients in a large bowl.
- Melt butter in an 10-inch cast-iron skillet in a 425° oven 5 minutes. Tilt skillet to coat evenly with butter.
- Pour cornbread batter into the buttered skillet.
- Bake at 425° for 25 minutes or until golden. Remove cornbread immediately from skillet, and let cool.
Notes
Recipe By: Southern Living
NOVEMBER 2002
Serving Size: 6
NOVEMBER 2002
Serving Size: 6
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