Radio Show Notes3: The Best Buttermilk Cornbread On Planet Earth
You have got to try this buttermilk cornbread (recipe below) because it is so very incredibly awesome.
(please share this recipe with your family and friends!) 
In our house, it is an event. When this puppy comes out of the oven, all golden and crispy on the outside … waiting, ASKING for the butter to go on it.
If you’re making black-eyed peas, you get a LIFE chip (ever play LIFE with your kids? where you get LIFE chips for “inventing a new color”, “winning a Nobel Prize”, or just “running a marathon”?). Well, here, if you serve your family this buttermilk cornbread with hop ‘n John black-eyed peas, you definitely get a LIFE chip.
The basics
Nothing to it. Just toss everything into a bowl, stir it around, throw it in your iron skillet, then into the oven, and wait until the smell emanating from your oven is, “from God”.
You can play with this recipe, though. The total corn meal/flour amount is 2 cups. But the particular ratio is up to you. I like having 3/4 cup of corn meal to 1/4 cup flour. If you like it softer, trade off for a bit more flour. If you like it cornier, trade off for a bit more corn meal.
Buttermilk Corn Bread
- 1 1/2 cups corn meal
- 1/2 cup AP Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1 1/3 cups buttermilk
- 2 Tablespoons vegetable oil
Directions
Preheat the oven to 450.
Stir together the dry ingredients and set aside. In a medium bowl, combine the buttermilk, egg, and oil. Then add the dry mixture with the buttermilk mixture. Stir it together until moistened.
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About The Author
Will,
Just tried the corn bread. It was awesome, thanks.