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Homemade Buttermilk Cornbread takes 10 minutes to prepare.

Homemade Buttermilk Cornbread takes 20 minutes to cook.

Homemade Buttermilk Cornbread makes 12 servings.

The ingredients for Homemade Buttermilk Cornbread are:

White Lilly Buttermilk Cornmeal Mix-2 Cups
White Lilly Self Rising Flour- 1/4 Cup
1 Large Egg
1 1/2 Cups Fat Free Buttermilk
1/4 Cup Water
4 Tablespoons Crisco Vegetable Oil

Here is how you make Homemade Buttermilk Cornbread:

Begin by preheating the oven to 425 degrees. Next, heat oil in an iron skillet over medium-hight heat while mixing all other ingredients in a mixing bowl. Save water till last. Use water only if batter is too thick. Batter should be moderately thick. When oil sizzles when a little batter is dropped into the pan, pour batter into the pan. Allow batter to cook on the on the stove until the oil is almost completely absorbed into the batter. (The batter will begin to rise.) Next, bake in the oven for approximately 20 minutes until golden brown. Yummm! Perfect to have with soups, beans, peas, etc. Also perfect to eat alone with a pat of light margarine or in a bowl smothered with buttermilk, salt and pepper and chopped onion. Enjoy!Number of Servings: 12Recipe submitted by SparkPeople user MEME2111.

The nutritional information for Homemade Buttermilk Cornbread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 141.5

• Total Fat: 6.1 g
• Cholesterol: 18.9 mg
• Sodium: 44.6 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 1.6 g
• Protein: 3.5 g