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Grandmother's Buttermilk Cornbread

4

45 min

Grandmother's Buttermilk Cornbread

Grandmother's Buttermilk Cornbread Photo 1

Time

45 min

Serving

9 persons

Calories

284

Rating

4.00★ (7)

Cuisine

Author: Victoria Buriak
The best cornbread recipe is my grandmother's, and this is it—sweet and moist!

Ingredients

  • butter: 0.5 cup
  • white sugar: 0.66667 cup
  • eggs: 2 piece
  • buttermilk: 1 cup
  • baking soda: 0.5 tsp
  • cornmeal: 1 cup
  • all-purpose flour: 1 cup
  • salt: 0.25 tsp

Metric Conversion

Stages of cooking

Grandmother's Buttermilk Cornbread Photo 21
Grandmother's Buttermilk Cornbread Photo 32
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Grandmother's Buttermilk Cornbread Photo 5 4
  1. Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
    Grandmother's Buttermilk Cornbread Photo 2
  2. Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.
    Grandmother's Buttermilk Cornbread Photo 3
  3. 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.
    Grandmother's Buttermilk Cornbread Photo 4
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
    Grandmother's Buttermilk Cornbread Photo 5

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