Buttermilk Cornbread (with Flour)

Although typically in Texas we do not use flour in cornbread, this recipe makes a nice and fluffy pan which we made with a pot of vegetarian black beans.

  • 2 cups cornmeal (white or yellow)
  • 1/2 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 2 cups buttermilk
  • 2 tablespoons melted shortening or vegetable oil
  1. Preheat oven to 450°F.
  2. Stir together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten.
  3. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds.
  4. Bake about 15 minutes for muffins or corn sticks, and 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan.

Ready in: 30-35 Min

Recipe editor Patricia Mitchell