southern cornbread

Ingredients

• 2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1 cup buttermilk
• 1/4 cup melted butter

Instructions

1. Preheat oven to 400°F (200°C).
2. Grease a 9-inch cast-iron skillet or baking dish.
3. In a large bowl, whisk together the cornmeal, flour, baking soda, and salt.
4. In a separate bowl, whisk together the buttermilk and melted butter.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
6. Pour the batter into the prepared skillet.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the skillet for at least 10 minutes before slicing and serving.

Notes

• For a crispier cornbread, bake on a baking sheet.
• Don't overmix the batter – this will result in a tough cornbread.
• Serve warm with honey, butter, or sorghum molasses.
• Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.