Posted by: marthabernie | October 23, 2013


This is a great recipe to make in variations.  For example, throw in a can of pimentos, or a can of green mild chilis.  Onions and bacon wouldn’t be bad either!  My mother always used buttermilk in her cornbread, and this recipe is close to the one she used, though she always added yellow cornmeal, not white.


4 tablespoons butter

9 oz (2 cups) fine white cornmeal

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 egg

1-1/2 cups buttermilk

Heat the oven to 450 degrees F.  Put the butter in a 9 or 10 inch cast iron skillet and put the skillet in the oven to heat.  In a bowl, combine the cornmeal, salt, baking soda and baking powder.  In a separate bowl, beat together the egg and buttermilk.  Combine the two mixtures, using just enough strokes to combine.  Take the hot skillet from the oven; swirl it so that the butter covers the bottom and lower half of the sides.  Pour the hot butter into the batter, stir a few times, and turn the batter into the skillet.  Bake until golden brown, 20 to 25 minutes.


  1. This recipe brought back memories of my mother making cornbread like this in that incredibly heavy black iron skillet.


    • My mother had two methods…occasionally she would use a black cast iron skillet, and at other times (mostly later in her life) she used a square metal baking pan which looked like it had been through the wars. She would usually make cornbread when she made a pot of green beans with ham hocks or chili beans.


      • Oh the memories that those foods are bringing back! That skillet mom had was so crusted from years of use that she had to take a hammer and chisel once to knock some of it off.


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