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If you have ever tasted homemade cornbread, moist, light and fluffy on the inside with a crispy crust on the outside, you will love the recipe given here.

What you will need:

1 1\3 cups buttermilk
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 1\2 cups corn meal
1\4 cup oil
(optional) 1 tablespoon sugar
medium cast iron skillet

To begin, preheat oven to 325 degrees. In a medium mixing bowl combine corn meal, baking soda and salt. Mix thoroughly to ensure baking soda and salt are well distributed through the corn meal. Add buttermilk to this mixture and stir until blended. Blend in egg and 1\8 cup of the oil and again stir until all ingredients are blended. If you prefer sweet corn bread, you can add sugar.
Now here is a tip to give cornbread a perfect crispy crust every time. Place cast iron skillet on a low burner and add remaining 1\8 cup of oil. Allow the oil to heat for 2 minutes. Pour cornbread mixture into heated skillet. Immediately remove from the burner and place in oven. The oil heated in your skillet will not only insure that the cornbread comes out of the pan without sticking, it will crisp up the bottom of your cornbread. Cook for 25 minutes or until top of cornbread is lightly browned.