GRANDMA'S BUTTERMILK CORNBREAD

Grandma's Buttermilk Cornbread image

Fluffy, moist skillet cornbread-just like Nana used to make! Serve with butter and honey.

Provided by Stacy

Categories Cornbread

Time 45m

Yield 8

Number Of Ingredients 10

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Ingredients

1 ¼ cups stone-ground cornmeal
¾ cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 large eggs
⅓ cup vegetable oil
1 ½ cups buttermilk
2 tablespoons buttermilk

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 32.6 g, Cholesterol 48.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 520.4 mg