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Grandma's Buttermilk Cornbread
Grandma's Buttermilk Cornbread
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Grandma's secret skillet cornbread: stone-ground cornmeal, flour, sugar, and buttermilk create moist, fluffy perfection.
Ingredients:
  • 1.25 cups stone-ground cornmeal
  • 0.75 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 0.5 teaspoon baking soda
  • 2 large eggs
  • 0.3333333333333 cup vegetable oil
  • 1.5 cups buttermilk
  • 2 tablespoons buttermilk
Instructions:
  • Preheat the oven to 425°F (220°C) for perfect baking results.
  • Coat a well-seasoned 10-inch cast iron skillet with a generous amount of oil. Place it in the preheated oven and set a timer for 10 minutes.
  • Combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl using a large spoon while the skillet heats up.
  • In a medium bowl, combine eggs, oil, and 1½ cups plus 2 tablespoons of buttermilk. Whisk until smooth.
  • Stir in buttermilk mixture into cornmeal mixture using a spoon when there are 2 minutes left on the timer.
  • Once the timer goes off, swiftly take the skillet out of the oven and pour the batter into it.
  • Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cornbread to cool in the skillet for 5 minutes, then carefully invert it onto a plate by placing the plate on top of the skillet.

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