Grandmother’s Buttermilk Cornbread is a classic and comforting recipe that has been passed down through generations. Here’s a simple recipe for you to recreate that delicious homemade flavor:
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar (adjust to taste)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- Additional butter for greasing the pan
Instructions:
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Place a cast-iron skillet or a baking pan in the oven to heat.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk together the buttermilk, eggs, and melted butter.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix; a few lumps are okay.
- Grease the Skillet or Pan:
- Carefully remove the hot skillet or pan from the oven. Add a tablespoon of butter, allowing it to melt and coat the bottom.
- Pour Batter:
- Pour the cornbread batter into the hot, greased skillet or pan.
- Bake:
- 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.
Tips:
- For a crispy crust, using a preheated cast-iron skillet is recommended.
- Adjust the sugar according to your preference. Some like it sweeter, while others prefer a more savory cornbread.
- Serve with butter, honey, or alongside your favorite soups and stews.
This buttermilk cornbread recipe captures the essence of traditional, Southern-style cornbread. Enjoy the warm, comforting aroma and delicious taste that will remind you of your grandmother’s kitchen.