Here’s a classic recipe for Grandmother’s Buttermilk Cornbread:
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar (optional for a slightly sweet cornbread)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled slightly
- 2 large eggs
Instructions:
- Preheat Oven:
- Preheat your oven to 425°F (220°C).
- Place a cast-iron skillet or an 8-inch square baking dish in the oven to preheat as well.
- Mix Dry Ingredients:
- In a large bowl, combine the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt. Mix well.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; it’s okay if there are a few lumps.
- Bake:
- Carefully remove the preheated skillet or baking dish from the oven. If desired, you can add a little butter or oil to the hot skillet to prevent sticking and give the cornbread a nice crust.
- Pour the batter into the hot skillet or baking dish, spreading it evenly.
- Cook:
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cornbread to cool for a few minutes before slicing and serving. Enjoy warm with butter, honey, or your favorite toppings.
This buttermilk cornbread is perfect as a side dish for soups, stews, or barbecues. Enjoy!