Print Recipe

Grandmother’s Buttermilk Cornbread

Irresistibly moist sweet buttermilk cornbread recipe: Grandmother’s Buttermilk Cornbread. This recipe has been a family favorite for years and will become your family’s favorite!

Ingredients

  • 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

Instructions

  • 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.

Notes

All images and text ©Savoring Italy. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.