Not my Grandma- Corn bread

[Swine Spectator]

I am firmly in the no-sugar camp. My family is Jiffy. We make both.

I am going to share my super top secret cornbread recipe (Because I like y'all)

The Swine Spectator's Best Cornbread

1 1/4 C Cornmeal
1 C All-Purpose Flour
1/2 C Stone Ground Grits
2 C Buttermilk
3 Large Eggs
1 1/2 TBS Baking Powder
1/4 tsp Baking Soda
2 TBS Butter, gently melted
1 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Smoked Paprika

Preheat oven and cast iron skillet in a 400° oven.

Combine cornmeal, grits, and buttermilk in a bowl and let them soak for 30 min (unrefrigerated).

Combine flour, baking powder, baking soda, salt, garlic, pepper, and paprika in a second bowl.

Whisk eggs and butter in a third bowl.

Combine the contents of all three bowls and mix gently until incorporated.

Grease your cast iron, add batter, and bake until golden.

You're welcome.

 

[EricD]

2 main factors with great cornbread,
1- cast iron skillet preheated with pat of butter
2- treat your cornbread like grits, no sugar whatsoever!

Not to derail this thread, but:
My first ever experience with grits was in basic training at Fort Benning Georgia. (that land that god forgot).
I had no idea what they were or how to eat them so I asked my buddy...He said (and he did it to his) add butter and sugar and a little maple syrup if you want. So, I ate them like that for a couple days until another buddy saw and flipped out. He said, No! grits are corn...eat it like you would if it was on the cob, butter salt and pepper.
Once I left Georgia, I haven't had grits since!