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Easy Cornbread Recipe, Revised

  • Author: Erin Browne
  • Prep Time: 5 mins
  • Cook Time: 23 mins
  • Total Time: 28 mins
  • Yield: 8 1x


  • 2 cups self-rising yellow or white cornmeal
  • 1/4 cup self-rising flour
  • 1 TBS white sugar
  • 1 egg
  • 1 3/4 cup of buttermilk
  • 1/3 cup of oil + 1/4 cup of oil for pan
  • 12 inch cast iron skillet


  1. Preheat oven to 420 degrees with cast iron skillet inside.
  2. Mix first five ingredients with 1/3 cup of oil by hand until just incorporated.
  3. Remove skillet from oven and pour remaining 1/4 cup of oil into the skillet. Immediately pour cornbread batter into the skillet (it'll sizzle a little bit) and return to the oven.
  4. Bake for about 20-25 minutes (do not over bake - your oven may vary)
  5. Remove skillet from oven and allow to rest on stovetop for a few minutes.
  6. Invert bread onto a plate and cover with foil - allow to rest for 5-10 minutes before serving.
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