Grandmother’s Buttermilk Cornbread

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

• 8 Tbsp. (1 stick) unsalted butter
• ½ cup granulated sugar
• 1 cup yellow cornmeal
• 2 large eggs
• 1 cup buttermilk
• 1 tsp. baking soda
• 1 cup all-purpose flour
• Salt to taste

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine granulated sugar, yellow cornmeal, eggs, buttermilk, baking soda, all-purpose flour, and a pinch of salt. Mix until the batter is smooth and creamy.
3. Place 8 tablespoons of unsalted butter in an oven-safe skillet. Melt the butter over medium heat on the stove.
4. Once the butter is melted, remove the skillet from the heat. Pour the prepared batter into the skillet. Gently whisk the batter with the melted butter until well combined.
5. Place the skillet in the preheated oven. Bake the cornbread for 25-30 minutes, or until it’s nicely browned and cooked through.
6. Check for doneness by inserting a toothpick into the center of the cornbread. It should come out clean.
7. Let the cornbread cool slightly before slicing and serving.

Serving Suggestion

Serve this warm, buttery buttermilk cornbread as a delightful side with soups, stews, or your favorite chili. It’s perfect for soaking up savory flavors and adds a touch of homemade comfort to any meal.

Note: This cornbread can be stored in an airtight container and enjoyed for up to 2-3 days.

Enjoy this beloved family recipe for Grandmother’s Buttermilk Cornbread, a timeless classic that brings warmth and nostalgia to any table.