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This is my personal recipe for cornbread combining the light, sweet cornbread of the north with the crispy crust of the south!



1 cup yellow cornmeal – stone ground

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 tsp sugar (you can use less – I do!)

1/2 tsp. salt

2 large eggs

2/3 cup buttermilk

2/3 cup milk

2 tblsp unsalted butter, melted

Oil for pan – olive, tallow or organic vegetable shortening

Hot cast iron skillet


Adjust oven rack to center position and pre-heat oven to 450.  Place 2 -3 tablespoon of oil in cast iron skillet and place into oven. An 8 or 9 inch skillet is perfect. I use my grandma’s 10 inch skillet but I double the recipe.

Place all dry ingredients into a bowl and whisk. Push ingredients up the side of the bowl to make a well. Crack eggs into the well and stir lightly with a wooden spoon until the eggs are partially mixed, leaving dry ingredients still up the sides.  Add milk and buttermilk. Stir quickly until almost combined. Then drizzle the melted butter over the top of the batter and stir until mixed.

Pour batter into hot greased pan and bake until the top is golden brown and lightly cracked. The edges should have pulled away from the side of the pan.  About 25 minutes usually does it! Longer if you double the recipe!

Cut cornbread into pie shaped wedges and serve warm with plenty of softened butter and perhaps some of my hot strawberry jam!