Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, medium-grind
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil, plus extra for greasing pan

Instructions:

  1. Preheat oven to 400°F (200°C). Grease the cast iron skillet (or baking pan) generously with vegetable oil.
  2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the egg, buttermilk, and vegetable oil until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
  5. Pour the batter into the prepared skillet, spreading evenly.
  6. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean, and the cornbread is golden brown.
  7. Let the cornbread cool slightly in the skillet before slicing and serving Grandmother's Buttermilk Cornbread.