THE INGREDIENTS LIST:
1 Cup.Of cornmeal.
1 Cup.Of all-purpose flour.
1/4 Cup.Of granulated sugar.
1 Tbsp.Of baking powder.
1 Tsp.Of salt.
1 Cup.Of milk.
1/4 Cup.Of unsalted butter, melted.
2 large eggs.
Prepare a 425F (220C) oven. Place a well-seasoned cast-iron skillet or a 9×9-inch baking dish in the oven to preheat.
Combine the cornmeal, all-purpose flour, sugar, baking powder, and salt in a large mixing basin. Mix them until they are thoroughly combined.
Put the dry ingredients in a bowl and make a well in the middle. Pour milk, melted butter, and eggs into the bowl. Carefully combine the ingredients with a spatula or wooden utensil, being cautious not to overmix. A few irregularities are acceptable.
Remove the skillet or pastry dish from the oven with care. Add a small quantity of butter to the bottom and sides of the pan to prevent cornbread from sticking.
In the heated skillet or baking dish, pour the batter. Spread it uniformly and return it to the preheated oven. Bake for approximately 20 to 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clear.
Before cutting the cornbread into squares or wedges, you should give it a little bit of time to cool down. Warm it up and serve it with a dollop of butter, honey, or your preferred spread.
Grandma’s cornbread is a treasured family tradition, a recipe that transcends generations and brings comfort with every bite. As we recreate this special dish, we honor the legacy of those who came before us and pass on the warmth and love that it embodies. Share it with your loved ones and let them experience the magic of Grandma’s cornbread for themselves.