How to make Cornbread

Cornbread is a classic Southern staple, loved for its slightly sweet taste and crumbly texture. Here’s a simple recipe to make traditional cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar (adjust to taste, for a sweeter or less sweet cornbread)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (or substitute with a mixture of 1 cup milk and 1 tablespoon white vinegar or lemon juice, let sit for 5 minutes)
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs

1. Preheat Oven and Prepare Pan:
   • Preheat your oven to 375°F (190°C).
   • Grease an 8-inch square baking dish or a cast-iron skillet.
2. Mix Dry Ingredients:
   • In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir together until well mixed.
3. Combine Wet Ingredients:
   • In another bowl, whisk together the buttermilk, melted butter, and eggs until thoroughly combined.
4. Combine Wet and Dry Ingredients:
   • Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix; a few lumps in the batter are fine.
5. Bake the Cornbread:
   • Pour the batter into the prepared baking dish or skillet.
   • Place it in the preheated oven and bake for about 20-25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
6. Serve:
   • Once baked, remove the cornbread from the oven and let it cool for a few minutes before slicing and serving.

• Cornbread is quite versatile. You can add variations like chopped jalapeños, shredded cheese, or corn kernels to the batter for different flavors.
• For a richer taste, you can use melted bacon fat or a combination of bacon fat and butter instead of just butter.
• Adjust the sweetness by adding more or less sugar according to your preference.

Enjoy your homemade cornbread as a side dish to complement soups, stews, or as a standalone snack.