Grandmother’s Buttermilk Cornbread

5 from 7 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: Bread

Cuisine: American

Keyword: cornbread

Servings:

Calories: 423kcal

Author: Lora

Equipment

8 inch cast iron skillet

Ingredients

½ cup butter
½ cup sugar original recipe calls for ⅔ 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
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
½ teaspoon salt

US Customary - Metric

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

Sweetness: Use ⅔ cup sugar for a sweeter cornbread, as in the original recipe.
Stuffing: Bake a day ahead and let it dry slightly before crumbling.
Storage: Airtight at room temperature up to 2 days, or frozen up to 3 months

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