Grandma's Cornbread Recipe
/
This cornbread is seriously amazing. It's moist and savory with just the right amount of sweetness, and it's unbelievably simple to make. To quote my grandma, "It's hard to believe that something so easy to make doesn't come out of a box."
Speaking of my grandma, she is the one who handed this recipe down to me. She received the recipe from her mom, who used to make it when she was a kid on a small farm in Michigan. I think the lesson there is that you shouldn't mess with a good thing. And, trust me, this cornbread is a very good thing.
What You Will Need:
2 cups cornmeal
2 cups flour
1 cup sugar
1 teaspoon salt
2 teaspoons baking soda
2/3 cup butter (melted)
2 large eggs
3 cups buttermilk
What To Do:
Preheat oven to 350 degrees.
Add all dry ingredients to a large bowl and mix until well blended.
Add melted butter, eggs, and buttermilk. Mix until just blended.
Pour into a greased 9X13 baking pan.*
Bake at 350 degrees until top is just browned (about 40 minutes).
Serve with some Slow Cooker Chicken Tortilla Soup or Turkey Chili . . . or just on it's own - it's that good.
*If you would prefer corn muffins, pour batter into a greased muffin tin and bake at 350 degrees for about 20-25 minutes.
