Yup! This is not a drill!
This is finally happening.
This is my grandma’s sweet cornbread recipe.
You don’t even know what I’m sharing with you right now. This is literally a family favorite at every dinner. She makes it for thanksgiving, Christmas, easter, birthdays, wedding, potlucks- you name it! It is slightly sweet and incredibly moist- and super easy to make.
Aren’t ya happy I’m backkkkkkkkkkk! I have had such a boost in energy lately. Which is so odd because I’m naturally high energy. But I’ve been spending a lot of time with my dad lately and he makes an insanely strong cuban coffee. So that might actually be the reason for all this extra vigor.
Also I have been cataloging my grandma’s recipe box with her. We are cooking up a storm, making new recipes. making old recipes! just generally having a foodgamism.
Low-key I might be losing my summer body. She love food so seeing that she is now living with us I’m going to take full advantage of having her here with us.
But back to this plate of golden goodness. This recipe has never failed me. When I was first really starting to cook a lot I made this recipe. It was so good I ate it for 3 days straight with EVERY meal. I kid you not.
Perfect at any BBQ. Delicious with smoked meats and generally anything with a gravy (i.e. chili, stews, soups). Basically if you want to lick your plate clean but you don’t want to look “ill-mannered” (Thanks Mom) use this glorious golden manna to do your dirty work.
I lack the words to describe what this cornbread means to my family. It is one of the only time during dinner where everyone has a smile on their face. If only for a second my grandma’s sweet cornbread makes the whole world better. Maybe just maybe this might be one of the most perfect things I have ever eaten.
Make a quick batch and tell me what ya think.
- 1 Cup Cornmeal
- 1 Cup Flour
- 1 Teaspoon Salt
- 2 Tablespoon Coconut Oil
- 1/2 Cup Sugar
- 1 Tablespoon Baking Powder
- 1 Cup Buttermilk room temp
- 1 Large Egg room temp
- 1/2 Cup Butter room temp
In a large bowl, mix together the butter and sugar. Add the egg- mix well. Combine the salt, flour and baking powder.
Add a 1/4 cup flour blend- mix to combine. Then 1/4 cup buttermilk- mix to combine. Then add 1/4 cornmeal. Repeat the process of Wet-Dry-Wet. Add the coconut oil and combine. Use the extra butter to grease the pan/pot.
Bake at 375 for 20 -25 minute. Brush on extra coconut oil or melted butter when to cornbread comes out the oven. Serve warm.