Grandmother's Buttermilk Cornbread
Ingredients
- 1 cupyellow cornmeal – The star ingredient that gives cornbread its signature texture and flavor.
- 1 cupall-purpose flour – Helps to create a sturdy base while keeping the cornbread moist.
- ½ cupsugar – Adds a touch of sweetness that balances the savory elements.
- 1 tbspbaking powder – This leavening agent is essential for giving the cornbread its lift.
- ½ tspsalt – Enhances the overall flavor (making it more vibrant.)
- 1 cupbuttermilk – The key to moistness and a subtle tangy flavor.
- 2large eggs – Acts as a binding agent to hold the ingredients together.
- ¼ cupvegetable oil – Ensures a moist and tender texture.
Instructions
- 1
Preheat the oven: Begin by preheating your oven to 400°F (200°C). Prepare an 8-inch baking dish by greasing it with a little vegetable oil or butter to prevent sticking.
- 2
Mix dry ingredients: In a large mixing bowl, combine 1 cup yellow cornmeal, 1 cup all-purpose flour, ½ cup sugar, 1 tbsp baking powder, and ½ tsp salt. Whisk these ingredients together until evenly mixed.
- 3
Whisk wet ingredients: In another bowl, whisk together 1 cup buttermilk, 2 large eggs, and ¼ cup vegetable oil until the mixture is smooth and well combined.
- 4
Combine mixtures: Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- 5
Bake the cornbread: Pour the batter into the prepared baking dish, spreading it evenly. Place it in the preheated oven and bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 6
Cool and serve: Once baked, remove the cornbread from the oven and allow it to cool for a few minutes. Slice it into squares while it’s still warm, and enjoy it with plenty of butter slathered on top!