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½ cup butter
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⅔ cup white sugar
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2 large eggs
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1 cup buttermilk
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½ teaspoon baking soda
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1 cup cornmeal
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1 cup all-purpose flour
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¼ teaspoon salt
Grandmother's Buttermilk Cornbread
The best cornbread recipe is my grandmother's, and this is it—sweet and moist!
Recipes · Bread · Quick Bread Recipes · Cornbread Recipes
| Prep Time: 15 mins |
| Cook Time: 30 mins |
| Servings: 9 |
| Total Time: 45 mins |
| Yield: 1 8x8-inch pan |
Ingredients
Ingredients List
Directions
Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.
Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
Editor's Note:
Please note the differences in yield as well as the use of a cast iron skillet when using the magazine version of this recipe.
Nutrition Facts (per serving)
Nutrition Facts
| 284 | Calories |
| 12g | Fat |
| 39g | Carbs |
| 5g | Protein |