Here’s a classic recipe for Grandmother’s Buttermilk Cornbread:
Ingredients:
- 1 cup cornmeal (preferably stone-ground)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar (optional, depending on sweetness preference)
- 1/4 cup unsalted butter, melted (plus extra for greasing the skillet)
- 1 1/4 cups buttermilk
- 2 large eggs
Instructions:
- Preheat the oven: Set your oven to 425°F (220°C). If using a cast-iron skillet (recommended), place it in the oven while it preheats so it gets hot.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, salt, and sugar (if using).
- Combine wet ingredients: In a separate bowl, whisk the eggs and buttermilk together. Add the melted butter and stir to combine.
- Combine wet and dry: Gradually add the wet ingredients to the dry mixture, stirring just until combined. Be careful not to overmix.
- Prepare the skillet: Remove the hot skillet from the oven. Add a small amount of butter to grease it thoroughly (or use oil). Pour the cornbread batter into the hot skillet. The batter should sizzle slightly when it hits the pan, creating a crispy crust.
- Bake: Place the skillet in the oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Let the cornbread cool slightly before slicing and serving warm with butter.
Enjoy your grandmother’s comforting buttermilk cornbread!