Servings: 5 people
Calories: 330kcal
Equipment
- Baking Pan
- whisker
- Bowl
Ingredients
- 1 3/4 cups buttermilk
- 6 tbsp vegetable oil
- 2 cups self-rising cornmeal mix
- 2 large-sized eggs
Instructions
- Begin by whisking together buttermilk, vegetable oil, and eggs in a medium bowl until combined. Then, slowly add the cornmeal mix while stirring constantly with a wooden spoon or rubber spatula until all of the ingredients are incorporated together.
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking pan with butter or vegetable oil spray.
- Pour the batter into the greased baking dish, spreading it evenly over the surface of the pan. Bake for 45 minutes or until the top of the cornbread is golden brown and a toothpick inserted into the center comes out clean. After baking, let cool for 10 minutes before serving.
Video
Notes
- If you prefer a sweeter cornbread, try adding a tablespoon of sugar to the batter.
- To make the cornbread even fluffier, separate the egg whites from the yolks and beat them until stiff peaks form before folding them into the batter.
- For an extra crunchy crust, brush a bit of melted butter over the top of the cornbread before baking.
- For a savory twist, add some chopped onion or green peppers to the batter.
- If you don't have a self-rising cornmeal mix on hand, you can substitute it with 1 1/2 cups of all-purpose flour and 2 teaspoons of baking powder.
Nutrition
Calories: 330kcal
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