Sunday, March 8, 2009

Grandmothers Buttermilk Cornbread

This is the best cornbread I have ever had. I LOVE it. I could eat an entire pan. Just the picture makes my mouth water. It is so very moist and yummy. Mmmmmmm...cornbread...

Grandmother's Buttermilk Cornbread (from Allrecipes)

1/4 pound of butter (1 stick)
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup flour
1/2 tsp. salt

Preheat oven to 375. Grease an 8 inch square pan.
Melt butter in a large microwave-safe bowl. Stir in sugar. Quickly add eggs and beat until well blended.
Combine buttermilk and baking soda. Stir into sugar mixture. Add cornmeal, flour and salt and mix until blended, but a few lumps remain. Pour batter into prepared pan.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
If you double the recipe, use a 9x13 pan and bake for 40 minutes.

1 comment:

  1. Thanks for this one! We loved it and it will probably become our standard corn bread recipe.