Grandma's Buttermilk Cornbread

Ingredients

• 1.25 cups stone-ground cornmeal
• 0.75 cups all-purpose flour
• 0.25 cups white sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 0.5 teaspoons baking soda
• 2 large eggs
• 0.33 cups vegetable oil
• 1.5 cups buttermilk
• 2 tablespoons buttermilk

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.

3. 3

   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.

4. 4

   Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.

5. 5

   When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.

6. 6

   Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.

7. 7

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

8. 8

   Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.