This is the only cornbread that you need. It’s perfectly moist, sweet, and super delicious! Another classic Southern recipe for all the cornbread lovers out there. I’ve found this recipe online and thought I’d give it a try. I very seldom make cornbreads, it’s not that I don’t like them but I’ve never perfected how to make them. But this one is different, the instructions are very easy to follow, straightforward, and easy to understand. I’ve never made any modifications because this is perfect the way it is. The first time I followed the recipe I was skeptical because of many failed attempts from before. To my surprise, this buttermilk cornbread turned out great! That’s the first and I’ve never been so happy! I kept the recipe so whenever I feel like making cornbread I can, confidently. My family loves it, I love it, and this cornbread became my family’s favorite.
½ cup of butter
⅔ cup of white sugar
1 cup of buttermilk
½ teaspoon of baking soda
1 cup of cornmeal
1 cup of all-purpose flour
½ teaspoon of salt
How to make Grandmother’s Buttermilk Cornbread
Step 1: Prepare the oven by preheating it to 375 degrees F or 175 degrees C. And grease an 8-inch square pan.
Step 2: In a skillet, melt the butter. Once melted remove from the heat and stir in the sugar. Immediately add the eggs. Beat until incorporated.
Step 3: In a separate bowl, combine the buttermilk and baking soda.
Step 4: Stir into the mixture in the pan. Then, mix in the cornmeal, flour, and salt until blended.
Step 5: Pour the batter into the greased pan.
Step 6: Place inside the preheated oven and bake for 30 to 40 minutes. Check the doneness of the cake. Insert a toothpick in the middle, when it comes out clean the cake is done. Slice, serve, and enjoy!
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