This is the recipe that my Granny Betty used when making homemade cornbread which was passed down to her. It is also the cornbread that was made ahead of time in four batches and used to make a very big pan of her cornbread dressing during the Thanksgiving and Christmas holidays.
Granny Betty’s Cornbread
1-1/2 cups yellow cornmeal
1 cup buttermilk
2 Tablespoons honey or molasses *
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
2 eggs, lightly beaten
* If run out of honey or molasses may substitute 1 Tbsp sugar or leave out
Melt butter and set aside to cool.
Pour buttermilk into mixing bowl and stir in honey or molasses.
Soak cornmeal in the sweetened buttermilk mixture for 4 to 5 minutes.
Lightly beat two eggs in a small bowl or cup and set aside.
Sift flour, baking powder, salt together.
After soaking cornmeal, whisk in the melted butter and eggs.
Next, whisk in the sifted flour mixture just until no lumps.
Butter or grease a large iron skillet.
Pour batter into the skillet and let rest 5 to 10 minutes while oven heats up or cools down to the right temperature.
Heat the oven to 400˚F
Bake for about 20 to 25 minutes or until a knife or toothpick inserted in the center comes out clean and the top is a light golden brown. Rub top with stick of cold butter and serve hot.
Place on top of a doubled over thick towel or wood cutting board if setting skillet on the table OR slice and place on a slightly warmed up plate and cover over top of cornbread with a clean, dry linen cup towel folded in half to help hold in the heat.