Thursday, January 8, 2015

Grandma's Buttermilk Cornbread


Makes (1) 9-inch cast iron skillet 
or 8-12 muffins

1 1/2 cups stone-ground yellow cornmeal
1 cup all purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
9 Tablespoons (1 stick,+ 1 tablespoon) of butter, melted
1 cup + 2 Tablespoons buttermilk
2 eggs


Preheat the oven to 375ºF.
Grease a 9-inch cast iron skillet with butter.
Stir the cornmeal, flour, sugar, baking powder and salt together in a large mixing bowl.
Melt the butter in a small saucepan over low heat. Shut off.
Stir the buttermilk and eggs together in a small bowl.
Stir in the melted butter.
Next, stir the wet ingredients into the cornmeal mixture and let the batter stand for 30 minutes.
Transfer the batter to the prepared pan and place into the preheated oven.
Bake for 40 minutes.
* Note: If cooking in a muffin tin, reduce the time to about 25-30 minutes.
Cornbread is ready when a toothpick inserted in the center comes out clean.
Remove and place onto a cooling rack.
Allow the cornbread to cool before slicing.

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