I make this from a tattered copy of a magazine page. The magazine is still in the house today but is relegated to the archives due to its age. A benefit of this modern day world with its vast archives is that you can find the original along with its article here at Mother Earth News. We haven’t tweaked the recipe much and our method has been the same since the beginning.

Old Fashioned Cornbread

1 1/2 cups cornmeal
1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 eggs
1 cup buttermilk
3 tablespoons vegetable oil

Direction for a 9in skillet: Set your oven to 400 degrees and place your greased/oiled cast iron skillet in the oven to heat up. Mix all the dry ingredients. Then mix the wet. Pour the wet into the dry and stir until combined. Set aside and grab an oven mitt to take your hot skillet out of the oven. Pour the batter into the skillet. Then return the skillet to the oven for 20 to 25 minutes.

For larger skillets double the recipe and bake for 40 or so minutes. Usually if I’m using the big skillet I’ll check it at 35 minutes and pull it out when the knife comes back clean.

Flip it out very carefully onto a plate or cutting board. Slice and enjoy!