1 cup of corn flour
1 cup of regular flour
1/4 cup of sugar
1 spoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk
1/2 cup of butter without salt, melted and cooled.
2 big eggs
Instructions
1. Heat your oven to 400°F (200°C) and grease a square baking dish or a cast-iron skillet that is 8 inches in size.
In a big bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. Stir thoroughly to make sure all the powdered ingredients are evenly spread out.
In another bowl, mix the buttermilk, melted butter, and eggs until smooth.
Mix the wet ingredients with the dry ones until they are just combined. Be cautious not to mix too much; a few lumps are fine.
Put the mixture into the baking dish or skillet that has been prepared and spread it out evenly.
Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
Let the cornbread cool a bit in the pan before cutting it into squares and serving. Savor the cozy feeling with every mouthful.
Different Types and Advice
To make the cornbread sweeter, add more sugar, increasing it to 1/2 cup. If you like your food to be spicier, you can add some chopped jalapeño or a bit of cayenne pepper to the mixture. To make your baked goods more moist and soft, replace half of the buttermilk with creamed corn. Also, remember that for a crunchy crust, you can bake your cornbread in a hot cast-iron pan, just like Nana used to do.
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