Try Grandmother’s Buttermilk Cornbread This Season!
Buttermilk cornbread is a hearty treat that goes well with chili and soups and stews, and which makes for a great change of pace when you are tired of bread and rolls for dinner. Cornbread has a distinctly sweet flavor that is not overpowering, and when you add buttermilk you have a unique taste that the whole family is sure to love. This particular recipe yields a rather distinct, creamy and moist cornbread that is perfect for dinner or for when you want something with your afternoon tea.
To make your grandmother’s buttermilk cornbread, you need to grease an 8” square pan. You can also use a small cast iron skillet to mix all your ingredients and cook your cornbread right in the skillet. This adds to the flavor as cast iron conducts heat and allows the cornbread to cook all the way through. Do not cook it in any other pan as they are not typically heat proof. Preheat your oven to 375 degrees F.
Then You Will Need the Following Ingredients:
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
First, melt the butter in a large skillet over low heat, your cast iron skillet if this is what you are using, being careful you do not burn it. Remove from the heat and stir in the sugar. Quickly add the eggs and beat this mixture well until everything is blended. In a separate bowl, combine the buttermilk with the baking soda and then stir this mixture into the pan.
Stir in the cornmeal, flour and salt and blend until well mixed and a few lumps remain. Pour this batter into your greased pan or leave it in the cast iron skillet.
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cut into slices and serve warm. You can add a dollop of butter to each slice or a bit of honey, or eat them plain and as is for a warm and sweet treat this winter season.