Grandmother’s Buttermilk Cornbread

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The ideal cornbread recipe, in our opinion, is not only tasty but also quick and simple to prepare. We are certain that we have discovered a winner.


8 Tbsp. Butter unsalted
½ C. Granulated sugar
1 C. Yellow cornmeal
2 Large eggs
1 C. Buttermilk
1 tsp. Baking soda
1 C. All purpose flour
Salt to taste


Preheat the oven to 375 degrees.
Mix together all of the ingredients except for the butter until smooth and creamy.
Place the butter into an oven safe skillet on the stove, and melt it over medium heat.
Once the butter is melted, remove the skillet from the heat, and pour the batter into it. Whisk the batter in with the butter until well combined.
Bake for 25-30 minutes until browned and cooked through.

TIP: If you want a deep golden hue, use yellow cornmeal instead of white cornmeal in this recipe.
TIP: Cornbread has a distinct texture and flavor. It’s one of the reasons why it’s so popular. More flour will make the cornbread less crumbly if you don’t like it crumbly. More cornmeal, on the other hand, will make it crumblier. You may play around with the texture of your cornbread to get the texture you want!
TIP: To ensure that the batter is properly distributed in the baking dish, use a rubber spatula.

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