Grandma’s Buttermilk Cornbread
Embark, on a heartwarming adventure with Grandma's Buttermilk Cornbread. This beloved American classic offers a combination of savory flavors providing a comforting experience with every bite. The golden cornbread, boasting a moist and tender texture holds the essence of tradition and the warmth of family gatherings. Baked to perfection in a skillet it's a quick treat for both your breakfast table or as an appetizer. Passed down through generations this recipe is like a heirloom that showcases the timeless magic of goodness. Prepare it. Allow its enticing aroma to transport you back, to times when love was infused into every slice. Share it with your loved ones. Create memories of your own. Grandma's legacy now becomes yours to relish.
8 Servings
Ingredients
- 8 tablespoons unsalted butter
- ½ cup granulated sugar
- 1 cup yellow cornmeal
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- Salt to taste
Instructions
- Begin by preheating your oven to 375°F (190°C).
- In a mixing bowl combine 1 cup of cornmeal, 1 cup of all-purpose flour, ½ cup of granulated sugar and 1 teaspoon of baking soda. Add a pinch of salt to your liking.
- In another bowl whisk together 2 eggs and 1 cup of buttermilk until you get a smooth mixture.
- Pour the wet ingredients into the dry ones and stir until they are well combined creating a smooth batter.
- Using a skillet melt 8 tablespoons of unsalted butter, over medium heat. Once it has melted completely remove it from the heat.
- Pour the batter into the skillet with the melted butter. Whisk it in thoroughly until everything is fully mixed together.
- Place the skillet in the oven. Bake for approximately 25 to 30 minutes or until the cornbread becomes beautifully golden brown and is cooked through.
- Allow it to cool for a while before slicing it up and serving your mouthwatering cornbread.
- Indulge, in the comforting flavors of Grandma's Buttermilk Cornbread with your loved ones!
Notes
To assemble a gluten-free rendition of Grandma's Buttermilk Cornbread you have the option to supersede the all-purpose flour with a gluten-free flour blend that is expressly made for baking. It's important to choose a blend that's suitable, for baking purposes as some gluten-free flours can have inconsistent textures or absorb moisture differently. Further, make sure to use gluten-free baking soda. By constructing these substitutions you can savor the taste of Grandma's Buttermilk Cornbread while holding it free from gluten.