My husband normally is not impressed with cornbread, but this is light and fluffy and not as gritty. This cornbread is really good.
This is my grandmother’s cornbread recipe and it’s the best sweet and moist!
2 cups of cornmeal (yellow)
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 egg slightly beaten
2 cups buttermilk
2 tablespoons bacon drippings or vegetable oil
Preheat oven to 400 degrees.
Put the drippings or oil in a 9-cast iron or 10-inch cast-iron skillet and place it in the oven for a few minutes until it’s sizzling.
In a large mixing bowl, mix dry ingredients: cornmeal, flour, baking powder, baking soda, and salt; Set aside.
In a small bowl, whisk together egg and buttermilk. Pour into dry ingredients and mix well. Take cast iron skillet out of the oven, and pour batter into cast iron skillet.
Bake for 20-25 minutes or until light brown on the top.
Remove the cornbread from the oven and flip the cornbread over in the skillet, then continue baking for another 5 minutes.