Prep: 15 mins | Cook: 40mins | Total: 55 mins | Servings: 9 | Yield: 9 servings
I’m not a cornbread addict, but this Buttermilk Cornbread is an exception. I’ve been surprised to be honest when I first tried it because I didn’t know it was cornbread. I did a little research about cornbread, and I found out that it originated from British colonists who adapted their baking from white corn to meal ground. What we call cornbread today was corn pone, puffy, and leavened with an egg, but that hasn’t been easy. Many of the people in the South made several kinds of cornmeal bread, from white farmers to slaves. This cornbread is very delicious, perfectly moist, fluffy, and slightly sweet. Try this recipe for Grandmother’s Buttermilk Cornbread, and don’t forget to enjoy it with your family and friends.
½ cup butter
⅔ cup white sugar
(2) large eggs
1 cup buttermilk
½ tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
½ tsp salt
1. Preheat oven 375 degrees F (175 degrees C). Grease an 8-inch square pan.
2. Melt butter in a large skillet. Remove from heat and stir in sugar. Then add eggs quickly and beat until well blended. Add and 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. In the preheated oven, bake it for 30 to 40 minutes until a toothpick inserted in the center comes out clean.
1. Add some bacon drippings, or duck fat for a little extra spice, if you have it.
2. Add some sugar or honey, maybe a few tbsp is enough, for sweeter cornbread.
3. Cornmeal is a key ingredient that gives the bread its distinctive flavor and texture, so I’m not going to recommend any substitute.
4. Do not overmix because we are trying to get the perfect crumb, fluffy, and tender. You don’t want any large flour or cornstarch lumps, but the batter shouldn’t be smooth, either.
Per Serving: 284.3 calories; fat 12.2g 19% DV; cholesterol 59mg 20% DV; sodium 317.8mg 13% DV; protein 4.8g 10% DV; carbohydrates 39.1g 13% DV.
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