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Grandma Nellie's Buttermilk Cornbread

From Augusta Locally Grown

<p>My grandmother made the best cornbread in the world. When I was sick, she would make me &#8216;cornsticks&#8217; for breakfast loaded with her home-churned butter. This is not your typical sweet southern cornbread. I love it with soup, beans, and often crumble it into a big glass of cold milk for breakfast or lunch.</p>
Source: Nellie Mae Roe, Camp Dix, KY (1901-1989) (Entered by Amanda Lang)
Serves: 12

2 cups Yellow or White Cormeal
1/2 tsp Sea Salt
2 tsp Baking Powder
1/2 tsp Baking Soda
2 beaten Eggs
2 cups Buttermilk
1 tbsp Oil

Step by Step Instructions
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Oil a cast iron skillet or two cornstick pans. Heat until the oil smokes.
  3. Combine dry ingredients: Cornmeal, salt, baking powder, and baking soda.
  4. Combine wet ingredients: Buttermilk, eggs, and oil.
  5. Mix wet and dry ingredients.
  6. Pour into hot skillet and bake 20 minutes.
  7. OPTIONAL: When the oil in the skillet starts smoking, remove it from the oven and add a little sprinkle of plain cornmeal into hot oiled pan to create a thicker bottom crust. It will brown and sizzle. Pour your batter in and bake.