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- May 3, 2021 at 8:12 am #597846
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
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
- Grease an 8 inch square pan or a cast iron pan. Preheat an oven to 375 degrees F (175 degrees C).
- In a small saucepan, melt the butter, then stir in the sugar, mixing well.
- 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.
- Stir in the cornmeal, flour, and salt, until well combined and few lumps remain.
- Transfer the batter into the prepared pan.
- 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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