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Buttermilk Cornbread

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 1 1/2 cups self-rising yellow cornmeal mix
  • 1 cup nonfat buttermilk
  • 1 large egg


Preheat the oven to 425 °F. Spray a 9-inch-square baking pan with nonstick cooking spray.

In a large bowl, whisk together the cornmeal mix, buttermilk and egg, whisking until no lumps remain. Pour into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 15 to 20 minutes. Cool completely in the pan.

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