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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 ‘cornsticks’ 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)
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
- Preheat oven to 450 degrees Fahrenheit.
- Oil a cast iron skillet or two cornstick pans. Heat until the oil smokes.
- Combine dry ingredients: Cornmeal, salt, baking powder, and baking soda.
- Combine wet ingredients: Buttermilk, eggs, and oil.
- Mix wet and dry ingredients.
- Pour into hot skillet and bake 20 minutes.
- 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.
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