Why Make This Recipe
This cornbread recipe is special because it comes from a grandmother’s kitchen. It brings back the taste of old-fashioned, homemade food. The simple ingredients and easy steps make it perfect for any cook, even if you’re just starting.
Buttermilk cornbread has a warm, soft center and a golden crust. It’s great with soups, stews, or just by itself with butter. The buttermilk gives it a nice flavor that’s a little tangy, making it different from other breads.
This recipe is quick to prepare and ready in just about 30 minutes. You don’t need fancy tools or hard-to-find ingredients. Just mix, bake, and enjoy a classic taste that many families have loved for years.
How to Make Grandmother’s Buttermilk Cornbread
Ingredients:
- ½ cup butter
- ⅔ cup white sugar
- 2 eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ teaspoon salt
Directions:
- Preheat your oven to 375°F (190°C).
- Melt the butter in a large skillet. Remove from heat and stir in the sugar.
- Add the eggs and beat until well blended.
- Mix the buttermilk with baking soda, then add to the pan.
- Stir in the cornmeal, flour, and salt. Mix until smooth.
- Pour the batter into a greased 8-inch square pan.
- Bake for 30 to 40 minutes, or until a toothpick comes out clean.
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