Before that day I had only ever had cornbread made from a box mix, and let me tell you, it does not compare! Every bite was so rich and flavorful. When my neighbor told me she couldn’t share the recipe with me because it was a family secret I knew I had to find one similar, and this one fits the bill perfectly!

Every bite will melt in your mouth and is so good served with butter, jam or my favorite maple syrup! Everyone I serve this recipe to can’t get enough of it, and I’ve even got my Midwestern family hooked on it back home. I know you’ll love it just as much as I do.

 

Ingredients:

1 1/2 cups ground cornmeal

1/2 cup whole wheat flour

1/2 cup granulated sugar (I used sucanat)

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 cups buttermilk

2 eggs

8 tablespoons melted, unsalted butter

Directions:

Preheat the oven to 400°. While it is heating, place the butter in a cast iron skillet to melt.

In a large mixing bowl, add the dry ingredients and blend.

In a separate bowl, mix the buttermilk and egg and mix well.

Blend the wet ingredients into the dry until just moist.

Add the melted butter from the skillet, saving a bit in the pan.

Swirl remaining butter in pan to coat.

Pour cornbread batter in the skillet.

Bake for 25-30 minutes, until golden brown. Dot with butter on top after removing from oven.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: If you don’t have a cast iron skillet try baking this in an 11×7 baking dish. It will still bake up nicely but won’t have quite the same exterior texture as a cast iron skillets gives.

Photo attribution and recipe courtesy of: The Homesteading Hippy.