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Grandmother's Buttermilk Cornbread

Grandmother's Buttermilk Cornbread

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
BETHANYWEATHERSBY

BETHANYWEATHERSBY

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

BETHANYWEATHERSBY
4292

BETHANYWEATHERSBY

3/17/2011

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 often use whole wheat flour to cut sweetness and make it a tad more healthy. Third, it freezes fabulously. I always make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer. Thanks for all the rave reviews! 3/20 Based on some reviews I've read, I want to clarify something. I use a regular pot to melt my butter in. After the butter has melted I proceed with adding the rest of the ingredients in that same pot. I do NOT get a separate bowl for mixing in. After all the ingredients are mixed in the pot I pour the batter into a baking pan. I do NOT mix everything in the pan I'm baking it in. I do NOT keep the butter and sugar mixture out when mixing the rest of the ingredients. Hope that helps. 7/24/10 I'd change the recipe if I could, but I can't figure out how, so I'll mention here that the normal baking time is 30 minutes. I put 30-40 minutes in the directions because it takes longer when you use whole wheat flour, which I often do. I'm guessing those who complain about it being dry are just seeing the "cook time - 40 minutes" at the top and overbaking it. 3/16/11 I never claimed this was a Southern recipe & couldn't figure out why some reviews pointed out that it wasn't. Evidently Allrecipes put it in that category. Sorry!

Noochie Mama
1370

Noochie Mama

12/10/2006

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 and water and added 2/3 c. fresh yellow corn. In my opinion, the ONLY way to cook cornbread is in a preheated cast iron skillet. It gives it such a wonderful buttery, crisp crust. I greased my 9 in. skillet with vegetable oil and put it in the oven while I assembled the recipe. When the batter was finished, I poured it into the hot skillet. I then baked it for 25 minutes. The result was top notch. Very moist with perfect texture.

072705r
1080

072705r

10/10/2007

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 greased preheated iron skillet for 25 min, excellent!!

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