Grandmother’s Buttermilk Cornbread Recipe

Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.

In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.

In a separate bowl, whisk the eggs until well beaten.

Stir in the buttermilk and melted butter into the beaten eggs.

Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix, as it may result in a less tender cornbread.

Pour the batter into the prepared baking pan and spread it evenly.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cornbread cool for a few minutes before serving.