What a Killer Recipe! It’s Even Tastier the Next Day — Assuming You Can Wait!

Directions

1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet.

2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well.

3. In another bowl, whisk together the buttermilk, melted butter, and eggs until smooth.

4. Pour the wet mixture into the dry ingredients. Stir until just combined (a few lumps are fine—don’t overmix).

5. Transfer the batter to your prepared dish or skillet and spread it evenly.

6. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

7. Let cool slightly before slicing into squares. Serve warm and enjoy!

Variations & Tips

• Sweeter version? Use 1/2 cup sugar instead of 1/4.

• Spicy kick? Add finely chopped jalapeño or a pinch of cayenne pepper.

• Moist and tender? Substitute half the buttermilk with creamed corn.

• Extra crispy edge? Use a preheated cast-iron skillet, just like Nana always did.

This is the kind of recipe you’ll treasure — not just because it tastes amazing, but because it feels like home in every bite. And yes, it’s even better the next day… if it lasts that long!