Grandma's Buttermilk Cornbread
Description
A grandmother's recipe for skillet cornbread combines stone-ground cornmeal, flour, and a touch of sugar with buttermilk for moist and fluffy results.
Ingredients
•
1 1/4 cups stone-ground cornmeal
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3/4 cup all-purpose flour
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1/4 cup white sugar
•
2 teaspoons baking powder
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1 teaspoon salt
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1/2 teaspoon baking soda
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2 large eggs
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1/3 cup vegetable oil
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1 1/2 cups buttermilk
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2 tablespoons buttermilk
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
3
While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
4
Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
5
When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
6
Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
8
Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.