A wedge of this basic, family-recipe cornbread, named in honor of my grandmother, readily accompanies soup, Southern-style beans and/or salad.
Serve leftover slices warm, buttered and with honey or syrup as dessert or for breakfast the next morning.
A 9-inch cast-iron skillet produces best results.
1 1/2 cups stone-ground cornmeal
3 tablespoons flour
1 1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon sugar
1 1/2 cups buttermilk
1 large egg, beaten
2 tablespoons unsalted butter, melted, plus a little softened butter for the skillet
Place your 9-inch cast-iron skillet in the oven; preheat to 450 degrees.
Combine the cornmeal, flour, baking powder, salt, baking soda and sugar in a mixing bowl. Add the buttermilk and egg, stirring to form a fairly smooth and thick batter, then stir in the melted butter.
Add the softened butter to the skillet in the oven; as soon as it melts, remove from the oven and tilt to coat the sides and bottom of the skillet. Pour in the batter. Return to the oven; bake (middle rack) for 17 or 18 minutes, until lightly browned on top and the cornbread has pulled away slightly from the edges of the pan.
Serve warm, or at room temperature.
Adapted from a recipe by Edna Fairchild, who is the author’s grandmother.
Tested by Jessica Weissman; email questions to firstname.lastname@example.org.
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The nutritional analysis is based on 8 servings.
More cornmeal recipes from Voraciously
Calories: 160; Total Fat: 6 g; Saturated Fat: 3 g; Cholesterol: 35 mg; Sodium: 390 mg; Carbohydrates: 23 g; Dietary Fiber: 2 g; Sugars: 3 g; Protein: 4 g.