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Grandmother's Buttermilk Cornbread

SUBMITTED BY: BETHANYWEATHERSBY      PHOTO BY: Lonnie

"This is my grandmother's cornbread recipe and it's the best - sweet and moist!"
PREP TIME  15 Min
COOK TIME  40 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 9 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/4 pound butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

DIRECTIONS

  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. 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. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2008 by BETHANYWEATHERSBY
Glad you are all enjoying this recipe. Just wanted to mention a few things in response to some reviews. First, I mix all ingredients in the pan I melt the butter in. Less dishes. :) Second, I often use whole wheat flour to cut sweetness and make it a tad more healthy. Third, it freezes fabulously. I always make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer. Thanks for all the rave reviews! 3/20 Based on some reviews I've read, I want to clarify something. I use a regular pot to melt my butter in. After the butter has melted I proceed with adding the rest of the ingredients in that same pot. I do NOT get a separate bowl for mixing in. After all the ingredients are mixed in the pot I pour the batter into a baking pan. I do NOT mix everything in the pan I'm baking it in. I do NOT keep the butter and sugar mixture out when mixing the rest of the ingredients. Hope that helps. :)

26 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2006 by ItsJustaRide
Very good recipe though I tweaked it a bit. I reduced the sugar a little, but think it would be fine for the full amount if you like your cornbread a little sweet. I used powdered buttermilk and water and added 2/3 c. fresh yellow corn. In my opinion, the ONLY way to cook cornbread is in a preheated cast iron skillet. It gives it such a wonderful buttery, crisp crust. I greased my 9 in. skillet with vegetable oil and put it in the oven while I assembled the recipe. When the batter was finished, I poured it into the hot skillet. I then baked it for 25 minutes. The result was top notch. Very moist with perfect texture.

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2006 by KRISTEN H
The recipe is fantastic as written, but after making this recipe a few times I made a few changes. I used Splenda instead of sugar, whole-wheat flour instead of all-purpose, Smart Balance Light instead of butter, and sour skim milk instead of buttermilk. Sounds like a lot of substitutions, but the end result was absolutely delicious, and nearly guilt free! This is the ONLY cornbread recipe that I use, and it comes out wonderful every time.

10 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 9

Amount Per Serving

Calories: 284

  • Total Fat: 12.2g
  • Cholesterol: 68mg
  • Sodium: 364mg
  • Total Carbs: 38.9g
  •     Dietary Fiber: 1.5g
  • Protein: 5g

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