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4.75 from 8 votes

Grandma’s Buttermilk Cornbread

As long as I live, there will not be anything that tempts me as powerfully as a hot-from-the-oven wedge of golden cornbread freshly taken from the cast-iron pan with a pat of cold butter melting and sliding right off of it.
Author Rebecca Lindamood

Ingredients

  • 1/2 cup flour
  • 1 1/2 cups yellow cornmeal not self-rising
  • 3/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs beaten
  • 3 tablespoons melted butter
  • 1 1/4 cups buttermilk
  • bacon grease or butter for the pan

Instructions

  • Preheat oven to 425°F. Place an 8-inch or 10-inch cast iron skillet, preferably, or an 8-inch by 8-inch square cake pan, or 8-inch round cake pan in the oven to heat along with it.
  • In a large mixing bowl, whisk together all of the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and use a whisk to gently combine them, ensuring there are no dry pockets of cornmeal.
  • Generously grease the hot pan with butter or bacon grease. Pour the cornbread batter into the greased pan and bake for about 30 minutes, or until a skewer or toothpick inserted in the center comes out clean.
  • Serve warm for best flavour. Leftovers can be stored -wrapped in a towel or plastic wrap- at room temperature for up to 48 hours, but will taste best if reheated slightly before serving. If your cornbread gets a little old and stale, crumble it and use for the best Cornbread stuffing that you will ever eat in your lifetime. Guaranteed.