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Grandmother’s Buttermilk Cornbread

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I’ve spent most of today writing about the different cases and statutes relating to an unconscionable automobile sales contract. Sound like fun? I don’t think I need to say more. So when Jason requested that I make some cornbread, I was glad to have a distraction. This is a recipe I’ve used for a long time (recommended by my mom, of course) and it is a perfect Southern style cornbread. It comes from allrecipes.com, and if you take a look at the number of reviews you’ll see I’m not the only one who thinks it’s perfect.

 

Grandmother’s Buttermilk Cornbread (from allrecipes.com)

  • 1/2 c. butter (I used half Earth Balance spread because I felt too guilty)
  • 2/3 c. white sugar (I use organic granulated)
  • 2 eggs
  • 1 c. buttermilk
  • 1/2 t. baking soda
  • 1 c. yellow cornmeal
  • 1 c. all-purpose flour
  • 1/2 t. salt

-Preheat the oven to 360 degrees. Melt the butter on the stovetop or in the microwave. Allow it to cool slightly.

-Quickly stir in sugar and then eggs. Combine buttermilk and baking soda in a separate small bowl.

-Add buttermilk mixture to the butter and stir. In a large mixing bowl combine flour, corn meal, and salt.

-Pour the wet ingredient mixture into the mixing bowl with the dry ingredients. Gently whisk together until ingredients are well combined (it’s okay if there are still some small lumps).

-Pour batter into a greased pie pan or iron skillet.

-Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center of the bread comes out clean.

-Allow the bread to cool for at least 10 minutes, slice and serve. Will stay fresh in an airtight container for 3-4 days.

Thanks a bunch for reading!

 

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{ 7 comments… add one }

  • saminacooks February 16, 2011, 4:16 pm

    Yum! Grandmother’s recipes are usually the best! I love cornbread.

  • Emily February 16, 2011, 6:04 pm

    LoRay, I can’t believe you don’t have a castiron skillet to make cornbread in…. shame

    • lawfullyweddedwife February 16, 2011, 6:36 pm

      Haha, I do EmPri! But it’s too large for this recipe. Maybe if I was making like a feast I could do a double recipe and use my skillet.

  • Sue Franklin February 16, 2011, 6:16 pm

    Sounds so good! I love sugar in the cornbread, so Southern. My hubby likes it without sugar………so sad.

    • lawfullyweddedwife February 16, 2011, 6:39 pm

      Thank you! Yes, I’ve had cornbread up north that was so sweet it tasted like dessert! I like it a little sweet too, it goes so good with salty things like chili…mmmm.

  • helennaturally February 17, 2011, 3:08 pm

    Oh be still my heart. I love buttermilk cornbread. Good ol southern dish :) You making me hangry girl!

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