Cornbread is a Southern staple, and this Southern Cornbread Mix makes it easy to whip up a batch. Easy to follow directions with ingredients you probably already have on hand in your refrigerator or panty. Enjoy right out of the oven or at room temperature.
Use this Buttermilk Cornbread Baking Mix as a side dish. Great with a big pot of chili on game day, Thanksgiving dinner, or anytime you have a hankering for delicious cornbread. Brush the tops with melted butter for a quick snack.
Buttermilk Cornbread Recipe
- 1 Package Buttermilk Corn bread mix
- 1 tablespoon vegetable oil
- 1 3/4 cups whole cultured buttermilk
- 2 large eggs
- 1/3 cup melted unsalted butter or vegetable oil
- 2 tablespoons white sugar (optional)
Preheat oven to 425 degrees. Pour oil into a 10 inch cast iron skillet and place it in the oven for 10 minutes.
In a medium bowl, whisk together the dry ingredients, eggs, melted butter, or oil and sugar, if desired. Next, in a large mixing bowl, add the Buttermilk Cornbread Mix and make a well in the center of the mix. Add the buttermilk mixture from the medium bowl into the well of the cornbread mix. Mix and stir until just combined.
Remove the skillet from the oven and carefully pour the batter into the hot skillet. (Batter should sizzle.)
Bake for 25 so they are golden brown or until a wooden toothpick inserted into the center comes out clean. For a crispy crust, immediately invert the cornbread onto a wire rack and cool for 10 minutes before cutting.
Features of this Buttermilk Cornbread Mix
Size: 16.4 ounces.
Made in small batches.
Ingredients: Enriched yellow corn meal, All-purpose flour, baking powder, salt, baking soda
Product Contains Wheat
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- The cornbread is Made in America by people with disabilities. The employees work in our development program. WE Made Inc. is a nonprofit, social enterprise in Birmingham, Alabama. Southern staples with a purpose. Click here to learn more.
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