Grandma’s Country Cornbread
I love this cornbread with a steaming bowl of chili or simply slathered with some butter and honey for an afternoon snack. Grandma’s Country Cornbread is moist and delicious with a perfect hint of sweetness. It’s wonderful made in a cast iron skillet, but you can also bake it in a cake pan.
Sweet, moist, and oh, so delicious. This wonderful cornbread that pairs well with just about anything. It's a simple staple that's perfect any time of the day. Enjoy it with soup, stew, roast chicken, or all on its own. It's scrumptious no matter how you serve it.
| Servings |
|
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 tsp salt
Ingredients
|
|
Instructions
Preheat oven to 375° F.
- Grease an 8-inch square or round baking pan. You can also preheat an 8-inch cast iron skillet in the oven, then grease the pan right before adding the cornbread batter.
- In a medium-size pan, melt the butter. Once the butter is melted, remove the pan from the heat and stir in the sugar. Add the eggs, then beat until the mixture is well blended. Combine the buttermilk and baking soda, and stir into the mixture in the pan. Add the cornmeal, flour, and salt, stir until well blended, but a few lumps still remain. Pour batter the into the prepared pan or cast iron skillet.
- Bake in the preheated oven for about 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
Recipe Notes
Substitute:
If you don't have buttermilk on hand, substitute regular milk. Measure 1 cup of milk, then remove 2 tablespoons. Replace the 2 Tbsp of milk with 2 Tbsp of either lemon juice or white vinegar. Stir to combine, then let the mixture sit for 5 minutes. It makes a very good substitute for buttermilk and will work great in this recipe.
