Grandma’s Buttermilk Cornbread (Print Format)
Moist buttermilk cornbread with a delicate crumb and crispy edges, a cherished Southern tradition.
# Ingredients:
→ Dairy
01 -
8 tbsp unsalted butter
02 -
1 cup buttermilk
→ Dry Ingredients
03 -
½ cup granulated sugar
04 -
1 cup yellow cornmeal (coarse ground)
05 -
1 cup all-purpose flour
06 -
1 tsp baking soda
07 -
Salt to taste
→ Eggs
08 -
2 large eggs
# Steps:
01 -
Set the oven temperature to 375°F (190°C) to prepare for baking.
02 -
In a mixing bowl, whisk together granulated sugar, yellow cornmeal, all-purpose flour, baking soda, salt, eggs, and buttermilk until the batter is smooth and creamy.
03 -
Place unsalted butter into an oven-safe skillet and melt it over medium heat on the stove.
04 -
Remove the skillet from heat once the butter is melted, then immediately pour the prepared batter into the skillet. Whisk the batter into the melted butter until fully combined.
05 -
Bake in the preheated oven for 25 to 30 minutes until the top is browned and a toothpick inserted in the center comes out clean.
06 -
Allow the cornbread to cool slightly and serve warm for optimal texture and flavor.
# Tips:
01 -
Using buttermilk adds moisture and a light, fluffy texture while baking soda provides the necessary rise.