Grandma’s Buttermilk Cornbread
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Grandma’s Buttermilk Cornbread recipe is a family tradition that has been passed down for generations.
Everyone in the family loves it, and it’s always a hit at potlucks and family gatherings.
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Cornbread is a food that has always been around my house. It is a food that was always available as I was growing up. My family has a recipe that has been passed down from generations past.
It is always made around the Holidays. This recipe is a spin off of a basic recipe. This recipe for Grandma’s Buttermilk cornbread is moist and delicious, slightly crispy on the outside and soft on the inside.
If you’re looking for a delicious and easy cornbread recipe, look no further than your grandma’s recipe – we promise you won’t be disappointed!
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Why I love this Buttermilk Cornbread recipe:
This recipe is one of the moistest versions I have ever had. I believe the secret to this buttermilk cornbread is the buttermilk.
Is buttermilk cornbread a thing from the South?
Yes, cornbread of any type is a popular food in the Southern region. There are many variations and people each have their own favorite way of making it.
What is the best type of cornmeal to use in the buttermilk cornbread recipe?
Of all the options that are actually available, coarse ground cornmeal is the best option for this delicious cornbread.
What can I use as a substitute for milk in this recipe?
In general, if you are out of milk, buttermilk, such as this recipe calls for, is the best option. However, you could also use cream or water too.
What happens if you do not put milk in cornbread?
The cornbread needs the liquid, otherwise, it will turn out dry and crumbly. If you want to make Grandma’s Buttermilk Cornbread, be sure to add the buttermilk.
What does buttermilk do to cornbread?
The buttermilk adds the moisture needed to prevent the cornbread from being dry. It also gives the cornbread a light fluffy texture.
Why do you only use baking soda?
The baking soda works with the buttermilk and other ingredients to give a nice rise to the bread.
Ingredients:
- Butter unsalted
- Granulated sugar
- Yellow cornmeal
- Large eggs
- Buttermilk
- Baking soda
- All-purpose flour
- Salt to taste
How to make Grandma’s Buttermilk Cornbread:
Step 1. Preheat the oven to 375 degrees.
Step 2. Put all of the ingredients except for the butter.
Step 3. Mix together until smooth and creamy.
Step 4. Place the butter into an oven-safe skillet on the stove, and melt it over medium heat.
Step 5. Once the butter is melted, remove the skillet from the heat, and pour the batter into it.
Step 6. Whisk the batter in with the butter until well combined.
Step 7. Bake for 25-30 minutes until browned and cooked through.
Serve warm.
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Grandma’s Buttermilk Cornbread
Ingredients
- 8 Tbsp. Butter unsalted
- ½ C. Granulated sugar
- 1 C. Yellow cornmeal
- 2 Large eggs
- 1 C. Buttermilk
- 1 tsp. Baking soda
- 1 C. All purpose flour
- Salt to taste
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Instructions
- Preheat the oven to 375 degrees.
- Mix together all of the ingredients except for the butter until smooth and creamy.
- Place the butter into an oven safe skillet on the stove, and melt it over medium heat.
- Once the butter is melted, remove the skillet from the heat, and pour the batter into it. Whisk the batter in with the butter until well combined.
- Bake for 25-30 minutes until browned and cooked through.
Nutrition
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Why is my cornbread crumbly?
The cornbread is crumbly due to one of a few reasons, too much flour, not enough liquid or you possibly used the wrong cornbread mix. You should be sure to use self-rising cornmeal.
What are serving suggestions?
Buttermilk cornbread should be topped with honey or butter, however, other ideas include jam or using the cornbread to dip in soups, stews, and chilis.
Can buttermilk cornbread be made ahead of time?
Grandma’s Buttermilk Cornbread recipe is the perfect cornbread to make ahead of time. You follow the recipe, place it on a wire rack to cool completely, then place it in an airtight container and then on the counter for up to 2 days.
Can I freeze this cornbread?
The cornbread should be cooled completely and then wrapped in plastic wrap and aluminum foil. It will last in the refrigerator for up to 3 months.
Love quick breads?
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Moist Pumpkin Bread – So moist and delicious!
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