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!
Servings: 6
Ingredients
- ½ cup butter
- ½ 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
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ 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
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