Grandmother's Buttermilk Cornbread

Ingredients:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1 cup buttermilk

1/4 cup unsalted butter, melted

2 tablespoons vegetable oil

Directions:

Preheat the Oven: Preheat your oven to 425°F (220°C). Grease an 8-inch square baking pan or cast iron skillet with butter or cooking spray.

Mix the Dry Ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir well to ensure all dry ingredients are evenly distributed.

Combine Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, melted butter, and vegetable oil until fully combined.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Bake: Pour the batter into the prepared baking pan or skillet. Smooth the top with a spatula. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Serve: Allow the cornbread to cool for a few minutes before slicing and serving.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Kcal: 200 kcal per serving | Servings: 8 servings