Ingredients:

– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 tablespoon granulated sugar (optional for a touch of sweetness)
– 1 cup buttermilk
– ½ cup whole milk
– 2 large eggs
– ¼ cup unsalted butter, melted
– 2 tablespoons vegetable oil

Step-by-Step Instructions:

1. Preheat and prepare: Preheat your oven to 425°F (220°C) and place a 9-inch cast-iron skillet (or baking pan) in the oven while it heats up.

2. Dry ingredient blend: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using). This blend creates a perfect balance between savory and subtly sweet flavors.

3. Wet ingredient mixture: In another bowl, combine the buttermilk, whole milk, eggs, and melted butter. Whisk them together until well-combined, creating a rich and velvety texture.

4. Combine and rest: Gradually pour the wet mixture into the dry ingredient blend, stirring gently until just combined. Be careful not to overmix as it can lead to a tougher texture. Let the batter rest for about 10 minutes to allow the cornmeal to absorb the liquid fully.

5. Preparing the skillet: Remove the preheated skillet from the oven and carefully add the vegetable oil, ensuring it coats the entire surface. This step guarantees a crisp and golden crust.

6. Bake to perfection: Pour the rested batter into the hot skillet, and you’ll hear a sizzling symphony as it hits the oil. Return the skillet to the oven and bake for approximately 20-25 minutes until the top turns a beautifully golden brown.

7. Testing for readiness: Insert a toothpick into the center of the cornbread. If it comes out clean or with a few crumbs clinging to it, it’s perfectly cooked. However, if wet batter sticks to the toothpick, bake it for a few more minutes until fully done.

8. Let it rest: Once the cornbread is cooked, remove it from the oven and allow it to cool in the skillet for 5-10 minutes. This time allows the steam to escape, preventing the moisture from turning it soggy.

Tips and Variations:

– For a smoky twist, add cooked, crumbled bacon or diced jalapeños to the batter.
– Substitute buttermilk with plain yogurt or sour cream for a tangier flavor.
– Experiment with using different types of cornmeal, such as stone-ground or medium grind, for unique textures in your cornbread.
– For a gluten-free option, replace the all-purpose flour with gluten-free flour blends or corn flour.

Conclusion:

Grandma’s Southern cornbread is more than just a recipe; it embodies the love and traditions passed down through generations. As the crispy edges and velvety texture melt in your mouth, allow yourself to be transported to an idyllic front porch, surrounded by the sights and sounds of Southern hospitality. So roll up your sleeves, follow these steps, and let the spirit of the South fill your kitchen. I hope this recipe brings as much joy and comfort to your table as it has to mine. Happy baking!