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Grandmother's Buttermilk Cornbread

The best cornbread recipe is my grandmother's, and this is it—sweet and moist!

  • ½ cup butter
  • ⅔ cup white sugar
  • 2 large eggs
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ teaspoon salt

  1. Preheat the oven to 375 degrees F (175 degrees C). 
  2. Grease an 8-inch square pan.
  3. Melt butter in a large skillet over medium heat. 
  4. Remove from heat and stir in sugar. Quickly whisk in eggs.
  5. Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. 
  6. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.
  7. Pour batter into the prepared pan.
  8. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
Recipes Bethany Weathersby

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