Rating: 5 stars 4.8
7388 Ratings
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  • 2 star values: 62
  • 1 star values: 44

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

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
9
Yield:
1 8x8-inch pan
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.

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  • Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.

  • Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

Editor's Note:

Please note the differences in yield as well as the use of a cast iron skillet when using the magazine version of this recipe. 

Nutrition Facts

284 calories; protein 4.8g; carbohydrates 39.1g; fat 12.2g; cholesterol 59mg; sodium 317.8mg. Full Nutrition
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