Grandmother’s Buttermilk Cornbread

[my4mainecoons]

This is my grandmother’s buttermilk cornbread recipe that she used to make all the time when we were kids. She melted her butter in a skillet and pretty much mixed everything in the skillet, but I can’t seem to do it fast enough to keep the eggs from cooking, so I use a saucepan, then pour the batter into the skillet and bake.

Grandmother’s Buttermilk Cornbread

1/2 cup 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. Grease an 8 inch square pan or a cast iron pan. Preheat an oven to 375 degrees F (175 degrees C).
2. In a small saucepan, melt the butter, then stir in the sugar, mixing well.
3. Into the butter/sugar mixture, beat in the eggs until well blended; combine the buttermilk with the baking soda and stir into the mixture in the pan.
4. Stir in the cornmeal, flour, and salt, until well combined and few lumps remain.
5. Transfer the batter into the prepared pan.
6. Bake in the preheated oven for 26-30 minutes, or until a toothpick inserted in the center comes out clean.

I often double the batch and bake it in my large cast iron pan, which I oil/grease and preheat while I’m mixing up the cornbread. This gives the cornbread a nice buttery, crisp crust/edge. Sometimes, for variety, I add 2/3 cup of fresh yellow corn and a tablespoon or 3 of chopped jalapenos.

Homemade Faux Buttermilk

Tip: if you don’t have buttermilk, decrease the milk by 2 tablespoons, and replace with 2 tablespoons lemon juice. Allow the mixture to clabber for about 10 minutes before using.

To make these in a muffin tin, grease the tin well and bake for about 22 minutes.

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[mos]

Hmmm…we obviously had different Grandmothers! LOL! Just kidding! I never got to know my grandparents so I just use my mother’s recipe. It may be her mother’s recipe, but she never told me. I may have to give yours a try;-D

[Author]

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