Southern-Style Unsweetened Cornbread

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

15 ounces (3 cups) stone-ground cornmeal (see notes)

2 teaspoons kosher salt

2 teaspoons baking powder

¾ teaspoon baking soda

3 teaspoons sugar (optional; see notes)

2 ½ cups buttermilk

3 eggs

1 ½ sticks unsalted butter, melted, divided

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