Nana’s Cornbread

 

Nana’s Cornbread

Nana’s cornbread is not just a side dish. It is a piece of history and a special family tradition that has been handed down for many generations. This cornbread recipe brings back memories of old times, when families gathered by the fire and every bite felt cozy and comforting. Ideal for dipping in gravy or spreading with butter, this cornbread is a staple of comforting Midwestern cuisine and is filled with the warmth of home in every bite. You may consider making Nana’s cornbread for its simple and traditional appeal, its crispy golden edges, and its soft, moist texture that reminds you of home and family traditions.

Nana’s cornbread goes great with chili or stew on cold nights in the Midwest. It also tastes great with collard greens, beans, or a fresh salad on the side. For breakfast, you can add a little honey or some homemade jam, just like grandma used to do.

Cornbread made by grandma

Number of portions: 8

List of items needed to prepare a dish:

• 1 cup of corn flour
• 1 cup of regular flour
• 1/4 cup of sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of buttermilk
• 1/2 cup of unsalted butter, melted and cooled
• 2 large 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.
2. 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.
3. In another bowl, mix the buttermilk, melted butter, and eggs until smooth.
4. 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.
5. Put the mixture into the prepared baking dish or skillet and spread it out evenly.
6. Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
7. 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.