Buttermilk Cornbread Recipe by Ruth Paget
Serves 6 to 8
Ingredients:
-2 cups buttermilk
-1 egg
-1 ½ cups white corn meal
-3 tablespoons flour
-1 teaspoon salt
-1 teaspoon baking soda
-2 tablespoons melted butter
Steps:
1-Preheat oven to 450 degrees Fahrenheit.
2-Mix buttermilk and egg together in a bowl.
3-Place corn meal, flour, salt and baking soda in a large bowl. Mix wet ingredients with dry ingredients and blend well. Stir in melted butter.
4-Pour batter in preheated cast iron skillet. Transfer skillet to the oven and bake for 20 to 25 minutes or until a toothpick comes out clean.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
