Grandmother’s Buttermilk Cornbread Recipe
Grandmother’s Buttermilk Cornbread is a classic Southern recipe that is both sweet and savory, with a tender crumb and a slightly crispy crust. It’s the perfect side to a comforting bowl of chili or a hearty stew.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Bread
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
For the Buttermilk Cornbread:
- 1/2 cup butter
- 2/3 cup white sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9-inch square pan.
- Mix Wet Ingredients: In a mixing bowl, cream together the butter and sugar. Add the eggs one at a time, beating well after each addition. Stir in the buttermilk.
- Combine Dry Ingredients: In a separate bowl, mix the baking soda, cornmeal, flour, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Bake: Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Serve: Let the cornbread cool slightly before slicing and serving.
Notes
- You can add a handful of fresh corn kernels to the batter for extra texture and flavor.
- For a sweeter version, increase the sugar to 1 cup.
Nutrition
- Serving Size: 1 piece (approx. 80g)
- Calories: 240
- Sugar: 12g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
