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Grandmother's Buttermilk Cornbread

Grandmother's Buttermilk Cornbread

Krysta
The best cornbread recipe is my grandmother's, and this is it — sweet and moist!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Servings 9
Calories 284 kcal

Ingredients
  

  • ½ cup butter
  • ⅔ cup white sugar
  • 2 large eggs
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ teaspoon salt

Instructions
 

  • Gather all ingredients.
  • 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.
  • Serve and enjoy!

Notes

From the Editor

Please note the differences in yield as well as the use of a cast iron skillet when using the Allrecipes magazine version of this recipe.