Sylvia’s Ozark Cornbread


  • vegetable oil cooking spray
  • 1 tablespoon butter
  • 2 cups stone-ground yellow cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk, preferably measured into a 4-cup measure
  • 2 eggs
  • 1 tablespoon mild vegetable oil


  1. Preheat oven to 400F.
  2. Spray a 10-inch cast-iron skillet with oil, add the butter, and put it into the oven to melt. Meanwhile, stir together the cornmeal, baking soda, and salt in a medium bowl.
  3. In a smaller bowl, or in the 4-cup measuring cup, beat the buttermilk with the eggs and oil.
  4. Combine the two mixtures. As always, be careful not to overbeat, stirring until wet and dry are just combined.
  5. Scrape the batter into the hot skillet and bake the cornbread until it is golden brown and crusty at the edges, 23-27 minutes. Serve cut into wedges.

Dragonwagon, Crescent. The Cornbread Gospels. p18.


Wow! This is a basic, really nice cornbread.