Tuesday, August 9, 2016

Grandma's Buttermilk Cornbread

Tonight I whipped up a pan of our favorite cornbread, and thought I'd pass the love along to you all!  I stumbled across this recipe on allrecipes.com about a year or so ago and I've made it a ton since.  It's always a big hit--this cornbread is one of about ten things that Cache will even eat, and Hazel got her first tastes of it tonight and kept clapping and whining until I gave her more!

I'm going to say it got her stamp of approval.

Grandma's Buttermilk Cornbread

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk (or 1 scant cup regular milk with 1TBSP vinegar mixed in it)
1/2 tsp baking soda
1 cup cornmeal
1/2 tsp salt

1. Preheat oven to 375 degrees. Grease or spray an 8x8 inch pan.  (You can also double this recipe and put it in an 8x13 inch pan.)

2. In large pan or skillet, melt butter.  Remove pan from stove and add in sugar.  Quickly add eggs and beat until well-blended.

3. Add baking soda to buttermilk, and then add buttermilk mixture to pan.  Stir.

4. Stir in cornmeal, salt and flour until well-blended.  Few lumps should remain.

5. Pour batter into the prepared baking dish.  Cook at 375 for 30-40 minutes or until the toothpick comes out clean.

6. ENJOY!  Add honey or jam to it for a sweeter treat, or just butter to go with savory dishes. 

1 comment:

hailey said...
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