Grandmother’s Buttermilk Cornbread – OH NO, MAKE SURE THIS DOESN’T GO MISSING

INSTRUCTIONS

Preheat Oven: Begin by preheating your oven to 375°F (190°C).

Melt Butter: In a large skillet, melt the butter. Once melted, remove from heat and stir in sugar. Quickly add the eggs and beat until well blended.

Buttermilk & Baking Soda: In a separate bowl, combine the buttermilk with the baking soda. Stir this mixture into the pan with the butter and sugar.

Dry Ingredients: Next, mix in the cornmeal, flour, and salt until just a few lumps remain.

Bake: Pour the batter into the skillet (or a greased 9-inch square baking dish if you don’t have a skillet). Place in the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Serve: Let the cornbread cool for a few minutes, then serve warm with butter, honey, or your favorite accompaniment.

NOTES

For a richer flavor, you can use full-fat buttermilk.

If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using.

This cornbread pairs wonderfully with chili, soups, and stews.