One of my favorite childhood memories is eating fresh baked cornbread from the table of our neighbor, a sweet older lady that was like a grandmother to us. She seemed to always have it sitting there for us to run inside after playing, and grab a piece to take back outside and play. Her cornbread was probably the best I have ever had. They would grind their own cornmeal every year from an old stone wheel corn grinder that was more than 100 years old.
After years of trying to cook cornbread like my sweet neighbor, I finally came up with a recipe that was close to hers. I do hope to grind my own corn mill in the near future, so hopefully it will taste even closer to hers with the fresh cornmeal.
Buttered Bread Homestead's Country Cornbread
1/4 cup of cooking oil
2 cups of white or yellow cornmeal
2 Tablespoons flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 Tablespoons sugar
1 cup of buttermilk
1 cup of milk
1 farm fresh egg
Preheat oven to 400 degrees. Pour oil into a cast iron 8" skillet and put into oven as it is preheating.
In a large bowl combine dry ingredients and mix well. Set aside.
Combine buttermilk, milk, and slightly beaten egg. Whisk to combine.
Pour wet ingredients into bowl containing dry ingredients and whisk to combine.
Remove skillet from oven and carefully swirl oil inside pan to coat sides of pan.
Pour batter into hot oil, stir slightly.
Bake for 20 to 25 minutes or until toothpick inserted into center comes out clean. Remove and serve hot with butter and raw honey.