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Preheat oven to 425ºF. If you’re not using a cast iron skillet, lightly grease an 8 inch baking dish.
Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
Melt the butter in a cast iron skillet and allow to cool slightly.
In a medium bowl, whisk together the eggs, buttermilk and cooled butter. Add to the dry ingredients whisking or stirring until just combined. A few lumps are ok. Pour into cast iron skillet or prepared baking dish.
Bake for 20 to 25 minutes, or until tester comes out clean. Let stand 5-10 minutes before cutting and serving.
In the end, buttermilk cornbread remains a symbol of home and continuity. It reminds us of slower days, when food was a way of showing love and sharing time. Even as kitchens modernize and tastes evolve, this kind of cornbread holds its place because it offers more than flavor—it offers connection. Baking it today is an act of remembrance, a small tribute to the hands that taught us without words. When we cut into its golden crust and feel the steam rise, we are not just eating; we are honoring tradition, preserving comfort, and carrying a piece of the past forward. And perhaps that is why Grandma’s buttermilk cornbread will always feel timeless—because it feeds both the body and the soul.
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