Grandmother’s Buttermilk Cornbread

 

Grandmother’s Buttermilk Cornbread

Introduction

Right here’s how to take advantage of scrumptious cornbread you’ve ever tasted. You’ll love serving this with chili or stew, or fresh peas, or just to eat hot from the oven with a great deal of sweet butter. My grandma always made the very best cornbread. It had a tender crumb, plenty of vanilla and sweet corn flavor, and it was so moist it really melted in your mouth. She held onto her recipe for years, and after incessant begging on my part, I finally got the recipe.

Now, my recipe has a little bit of a twist and a fun special ingredient that makes my grandma’s buttermilk cornbread… dare I say, even better (sorry Gram). I wanted to make a cornbread recipe that tasted like home as soon as I took that first bite—and this is hands down the most scrumptious cornbread ever. It’s one of those easy recipes where after you make it, you’ll be making it time and again without even needing the recipe.

Ingredients

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

How To Make Grandmother’s Buttermilk Cornbread

1. Preheat the oven to 375°F (190°C).
2. Mix together all the ingredients except the butter until smooth and creamy.
3. Place the butter into an oven-safe skillet on the stove, and melt it over medium heat.
4. Once the butter is melted, remove the skillet from the heat, and pour the batter into it. Whisk the batter in with the butter until well combined.
5. Bake for 25-30 minutes until browned and cooked through.