Grandmother’s Buttermilk Cornbread is a classic Southern side dish that is perfect for any meal. The combination of yellow cornmeal and all-purpose flour creates a perfect balance of texture and flavor, while the buttermilk and melted butter add richness and tanginess to the cornbread. This cornbread can be served warm with honey, butter, or your favorite jam for a delicious and comforting treat. Enjoy this delicious Grandmother’s Buttermilk Cornbread!
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- 2 eggs
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter, melted
Preparation time: 10 minutes Baking time: 25-30 minutes
- Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan.
- In a mixing bowl, whisk together the yellow cornmeal, all-purpose flour, salt, baking soda, and granulated sugar until well combined.
- In a separate mixing bowl, beat the eggs with a fork.
- Add the buttermilk and melted unsalted butter to the beaten eggs and stir well to combine.
- Pour the buttermilk mixture into the mixing bowl with the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the greased baking pan and smooth the top with a spatula.
- Bake the Grandmother’s Buttermilk Cornbread for 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
- Remove the cornbread from the oven and let it cool in the pan for 10 minutes before slicing and serving.