Grandmother's Buttermilk Cornbread
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Grandmother's Buttermilk Cornbread

4015
BETHANYWEATHERSBY 48

"This is my grandmother's cornbread recipe and it's the best - sweet and moist!"

Ingredients

55 m {{adjustedServings}} servings 284 cals
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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

4015
  1. 5281 Ratings

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Glad you are all enjoying this recipe. Just wanted to mention a few things in response to some reviews. First, I mix all ingredients in the pan I melt the butter in. Less dishes. Second, I oft...

Very good recipe though I tweaked it a bit. I reduced the sugar a little, but think it would be fine for the full amount if you like your cornbread a little sweet. I used powdered buttermilk a...

Awesome 5++ stars. To the readers who had dry bread.... 1/4 lb not 1/4 cup butter!!! This might have made a difference if you read it wrong, 1/4 lb is 1/2 cup of butter. Also I put it in my grea...