What a killer recipe! It’s even tastier the next day, assuming you can wait!

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or a cast-iron skillet.

2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well to ensure all the dry ingredients are evenly distributed.

3. In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

5. Pour the batter into the prepared baking dish or skillet and spread it evenly.

6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Allow the cornbread to cool slightly in the pan before slicing it into squares and serving. Enjoy the warmth and comfort of each bite.

Variations & Tips

For a sweeter cornbread, increase the sugar to 1/2 cup. If you prefer a spicier kick, consider adding a finely chopped jalapeño or a pinch of cayenne pepper to the batter. For a more moist and tender crumb, substitute half of the buttermilk with creamed corn. And don’t forget, if you want that extra crispy edge, bake your cornbread in a preheated cast-iron skillet—just like Nana always did.