No, not my grandmother. I found this recipe on Allrecipes.com and all I know is someone’s grandmother makes really good cornbread!
I’ve made a few different cornbreads in the past but this one is my favourite. It partly had to do with the cornmeal I used – I found one that was more finely ground than any other I’ve used before – but mostly because I liked the flavour. It’s not too sweet or too savory and has that slight cake-like taste while still maintaining its classic cornbread flavour. It also nicely straddles the line of not too moist and not too dry.
INGREDIENTS
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Cooking Spray
DIRECTIONS
Preheat the oven to 375 degrees F (175 degrees C).
Grease an 8 inch square pan with the cooking spray.
Over a medium heat melt the butter in a large skillet.
Remove the skillet from the heat and stir in the sugar.
Quickly add the eggs and beat until well blended.
Combine the buttermilk with the baking soda and stir it into the mixture in the pan.
Add the cornmeal.
Add the flour.
And finally the salt.
Stir until well blended and few lumps remain.
Pour the batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes (mine was ready in 30), or until a toothpick inserted in the center comes out clean.
Everyone in my family ate this and I will definitely be making it again!
♥
Cooking spray? And…and is that a regular baking pan?
OK. Small teeny suggestions… Get a smaller cast iron skillet. And don’t use cooking spray. Use butter to “grease” the iron skillet.
I considered using butter but then was in a rush and sprayed it instead. As for the iron skillet, I also considered that but mine is 12″ and I felt that was too big…