Grandmother’s Buttermilk Cornbread Recipe

Preheat Your Oven: Start by preheating your oven to 400°F (200°C). Place a cast-iron skillet or an 8×8-inch baking dish in the oven to heat up. This step ensures the cornbread develops a crisp, golden crust.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
Combine the Wet Ingredients: In a separate bowl, beat the eggs, then mix in the buttermilk and melted butter. Stir until well combined.
Bring It All Together: Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the cornbread dense.
Prepare the Skillet: Carefully remove the hot skillet or baking dish from the oven. Add the vegetable oil to the skillet, swirling to coat the bottom and sides. Pour the batter into the hot skillet, spreading it evenly.
Bake to Perfection: Place the skillet back into the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cornbread to cool for a few minutes before slicing. Serve it warm with a pat of butter, a drizzle of honey, or alongside your favorite chili or stew.

Use a Cast-Iron Skillet: For the best results, use a cast-iron skillet. It retains heat beautifully, creating the signature crispy crust that makes cornbread so irresistible.
Don’t Skip the Preheating: Preheating the skillet ensures the batter starts cooking immediately, giving the cornbread its wonderful texture.
Experiment with Add-Ins: Want to switch things up? Try adding shredded cheddar cheese, diced jalapeños, or even a handful of fresh corn kernels to the batter for extra flavor.