Grandmother's Buttermilk Cornbread

4.8
(7,395)

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

724
724
724
724
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
9
Yield:
1 8x8-inch pan

Ingredients

  • ½ cup butter

  • cup white sugar

  • 2 large eggs

  • 1 cup buttermilk

  • ½ teaspoon baking soda

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • ¼ teaspoon salt

Directions

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

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

  3. 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.

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

    portrait shot cornbread squares in basket with honey in background
    Allrecipes Magazine

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 (per serving)

284 Calories
12g Fat
39g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 284
% Daily Value *
Total Fat 12g 16%
Saturated Fat 7g 36%
Cholesterol 59mg 20%
Sodium 318mg 14%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 4%
Total Sugars 17g
Protein 5g
Vitamin C 0mg 2%
Calcium 45mg 3%
Iron 2mg 8%
Potassium 98mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love