Grandmother's Buttermilk Cornbread
The best cornbread recipe is my grandmother's, and this is it—sweet and moist!
- Serves: 1 person
- ½cup butter
- ⅔cup white sugar
- 2large eggs
- 1cup buttermilk
- ½teaspoon baking soda
- 1cup cornmeal
- 1cup all-purpose flour
- ¼teaspoon salt
Step 1Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
Step 2Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.
Step 3Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain. Pour batter into the prepared pan.
Step 4Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.