What is is it about cornmeal that makes it so irresistible? Well, at least to us it is! We love baking with cornmeal because of the crunch factor. Cakes with cornmeal are so delightful and so are cookies! . There is never enough polenta here. And then this dreamy cornbread that is perfect on a cold winter’s day and even more joyful with a fresh salad like this Summer Sweet Corn and Cucumber Salad.
slightly updated from Dec 2010
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.