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Pan-Fried Cornbread Recipe (Egg & Buttermilk)
This quick pan-fried cornbread recipe comes together with just egg and buttermilk, then cooks gently on the stovetop until lightly browned. The ingredient list is short, and the how-to steps are simple—great for an easy bread side at breakfast or tea time.
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Editorial Kitchen Archive
Prep5 min
Cook10 min
DifficultyEasy
ServingsServes 2
Energy-
Ingredients
Scale:2servings
For the mixture
Large egg
Buttermilk
Neutral oil
Step-by-Step Method
01
Mix the base
Whisk the egg in a bowl. Pour in the buttermilk and stir until smooth and evenly combined.
02
Heat the pan
Warm a nonstick skillet over medium heat. Lightly oil the surface so it’s just barely coated.
03
Cook and brown
Pour the mixture into the skillet and cook 3–5 minutes until the bottom is lightly browned. Flip carefully with a spatula and cook the second side another 3–5 minutes; keep the heat moderate so it cooks through without scorching.
04
Rest and serve
Remove from the heat and let it sit for 1–2 minutes. Slice and serve warm.
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