Granny's Buttermilk Cornbread
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| Southern-style crispy and steamy cornbread |
Time
prep 0:30
total 0:10
Ingredients
| 1-1/2 cup | cornmeal | | 1/2 cup | all-purpose flour (or use all cornmeal for gluten free) | | 1/4 cup | bacon fat or | | vegetable oil | | 2 | tsp baking powder | | 1/2 | tsp baking soda | | 1 | tsp sugar | | 1 | tsp salt | | 1-1/2 cup | buttermilk | | 2 | large eggs |
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Instructions
Heat oven to 450 degrees. In a 10" iron skillet, pour in fat and put in the oven while you're mixing the other ingredients.
Mix dry ingredients together with a whisk in a large bowl. Measure buttermilk in a large measuring cup and add both eggs and whisk. Add wet to dry and mix vigorously for 30 seconds. When the oven and skillet are heated, add hot oil to better and mix thoroughly. Pour immediately back into hot pan and bake 20 minutes or until golden brown.
Serve warm with butter and honey.