I’m not sure who’s grandmother this recipe belongs to, but I’m glad she shared it with her grandchildren, and I’m glad I get to share it with my family. This stuff is amazing. If I’m making soup as an excuse to use up leftovers, or as a way to stretch a small piece of meat, all I have to do to dress up our meal is add this delicious side dish.
Warning: This is sweet cornbread. If you don’t like sweet cornbread, then, well, I’ll eat your piece. And I’ll pray for you, too. Bless your heart.
I found this recipe years ago online, and I’ve never tried another one. This is perfection, in my book!
Grandmother’s Buttermilk Cornbread
1/2 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
|1.||Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.|
|2.||Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.|
|3.||Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.|