When it gets REALLLLY cold here in sunny South Florida, I crave chili and corn bread. Let me tell you how Grandmother’s Buttermilk Cornbread makes an amazing stuffing at Thanksgiving. Since I baked this Thanksgiving, we didn’t have the amazing stuffing. I think I will make it “just because” so y’all could have the recipe!
There is a strong hunch that this was Paula Deen’s grandmother’s recipe because it has a cup of buttermilk AND a whole stick of butter. It is NOT low fat and I wouldn’t want it any other way!
This recipe is cornbread perfection. Crispy around the edges. Moist and fluffy. The beauty of this recipe is that you can make it all in a cast iron skillet or an oven proof skillet. You melt the butter on the stove and then whisk in the other ingredients. Pop it in the oven.
Prepare to get a belly ache because you will eat the whole pan and pair it with a hot bowl of spicy chili. Keep some Tum’s handy. I know that chili is tempting and you want the recipe. You NEED this fabulous recipe. GO on over and get it! Tell Lizzie at food and thrift finds I sent you over.
Grandmother’s Buttermilk Cornbread
- 1/2 cup butter
- 1/2 cup sugar original recipe calls for 2/3 which is a little too sweet for us
- 2 eggs
- 1 cup buttermilk If you don’t have buttermilk handy, add 1 tablespoon white vinegar to a cup of whole milk. Let it sit for a couple minutes
- 1/2 teaspoon baking powder
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C). You can make in an 8 inch square pan or cook in a cast iron or other oven proof skillet. I like to make mine in my 8-inch cast iron skillet.
- In a medium sized bowl, combine the cornmeal, flour, salt and baking soda Meanwhile, melt the butter in a large skillet. Remove from heat and stir in the sugar. Quickly add the eggs and whisk until well blended. Whisk in the buttermilk. Stir in cornmeal, flour, and salt in 3 portions until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. My corn bread baked in exactly 30 minutes in a 8-inch cast iron skillet.