Grandma Stella’s Cornbread

In a large bowl, beat eggs and baking powder until well incorporated. Pour in buttermilk and blend on low speed for just a few seconds.

In a small bowl, combine baking soda, sea salt and sugar. Add to buttermilk mixture. Blend until incorporated.

In a large bowl, combine cornmeal and flour. Once combined, add to the batter and blend until well incorporated. Take time to scrape the sides of the bowl and blend again to ensure that everything gets well incorporated.

Place butter or shortening into a microwave-safe container. Heat for 15-20 seconds on high, depending on your microwave unit. Add melted butter or shortening to the batter and blend. Scrape sides of bowl again and have one last blend session. The batter should be creamy.

Pour batter into a cast iron skillet and place into a preheated 375-degree oven. Bake for 20-25 minutes. Bread is done when a toothpick can be inserted into the middle and is clean when removed. Let skillet cool for a minimum of 10 minutes before cutting and serving.