-
-
My review
Grandmother's Buttermilk Cornbread
BETHANYWEATHERSBY
"This is my grandmother's cornbread recipe and it's the best - sweet and moist!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 284 calsOriginal recipe yields 9 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 284 calories; 12.2 g fat; 39.1 g carbohydrates; 4.8 g protein; 59 mg cholesterol; 318 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 49506468 Ratings
-
-
-
-
-
Most helpful positive review
2/6/2006
Glad you are all enjoying this recipe. Just wanted to mention a few things in response to some reviews. First, I mix all ingredients in the pan I melt the butter in. Less dishes. Second, I oft...
Most helpful critical review
2/29/2008
No true Southerner puts sugar in the cornbread. The secret of Southern cornbread is to heat the fat in a skillet and pour the batter into the hot skillet.
Most helpful
Most positive
Least positive
Newest
2/6/2006
Glad you are all enjoying this recipe. Just wanted to mention a few things in response to some reviews. First, I mix all ingredients in the pan I melt the butter in. Less dishes. Second, I oft...
12/10/2006
Very good recipe though I tweaked it a bit. I reduced the sugar a little, but think it would be fine for the full amount if you like your cornbread a little sweet. I used powdered buttermilk a...
10/10/2007
Awesome 5++ stars. To the readers who had dry bread.... 1/4 lb not 1/4 cup butter!!! This might have made a difference if you read it wrong, 1/4 lb is 1/2 cup of butter. Also I put it in my grea...
10/5/2010
I made twelve, gorgeous muffins with this recipe and they were not sweet, not dry, and certainly not "cake-like." I don't like too sweet ANYTHING and even tho' I was tempted to reduce the sugar...
5/23/2006
The recipe is fantastic as written, but after making this recipe a few times I made a few changes. I used Splenda instead of sugar, whole-wheat flour instead of all-purpose, Smart Balance Light...
11/20/2005
Really good and easy. Tip: if you don't have buttermilk, decrease the milk by 2 tablespoons, and replace with 2 tablespoons lemon juice. It was a little on the sweet side, I will decrease the su...
3/19/2006
If you are a southerner and like the non-sweet, buttery-tasting southern style corn bread, this is not for you. But if you like the sweeter, more cakelike cornbread served in New England and oth...
2/29/2008
No true Southerner puts sugar in the cornbread. The secret of Southern cornbread is to heat the fat in a skillet and pour the batter into the hot skillet.
4/14/2007
Fabulous! Great flavor and just the right amount of sweet. (I like it sweet!) Like Jiffy mix except it holds together GREAT, and no bitter chemical aftertaste. Just loved this. Also, it was s...