If you like sweet cornbread… I’m hoping to change that. Most cornbread I eat at friends’ houses or out at restaurants tends to have sugar in it. I grew up eating my Mom’s cornbread which is rich and savory. If you do like sweet cornbread, this recipe is super simple and is guaranteed you’ll never put sugar in your cornbread again 😉
Growing up, my family would eat cornbread with the most special meals, certainly Thanksgiving, and Christmas at Grandma’s house. I don’t mean to sound overly folksy- we just really love this cornbread recipe.
This cornbread recipe only has four ingredients and comes together in a pinch. It goes great with a bowl of black bean chili or next to your turkey and mashed potatoes. I’ll even eat a warmed square of this cornbread for breakfast, slathered with honey then poured over with cold milk.
Cornbread should be savory and once you’ve tried my Mom’s cornbread, I think you’ll agree.
Simple, rich, and savory cornbread that perfeclty compliments all your homecooked meals.
- 1 cup Buttermilk
- 1/4 cup Canola oil
- 1 Large egg beaten
- 1 cup Yellow self-rising cornmeal mix
Preheat oven to 350 degrees farenheight.
Spray an 8-9″ pan or cast-iron skillet with cooking spray.
In a medium sized bowl, beat egg, canola oil, and buttermilk with a whisk.
To the bowl, add the cornmeal mix and whisk until smooth; remove all lumps.
Pour the mixture into your pan and bake for 25-30 minutes or until cornbread is set and lightly browned.