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Grandmother’s Buttermilk Cornbread

Posted on July 31, 2024
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:

  1. 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.
  2. Mix Dry Ingredients:
    • In a large bowl, combine the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt. Mix well.
  3. Combine Wet Ingredients:
    • In a separate bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

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