Today I am absolutely ecstatic to share with you my recipe for Grandma’s Sweet Buttermilk Cornbread, based on my grandmother’s recipe. I have tested and retested this recipe several times as it was a request made by my loyal reader, Elaine. You can view our discussion in the comments section at the end of my post for Homemade Cornbread Mix by Wicked Good Kitchen™.
Since I had promised Elaine this recipe (and other variations to come), I worked tirelessly (read: like a maniac) over the last week or so. A promise is a promise and I always deliver. As you know, I had completely cleared my schedule to work on a traditional Christmas recipe, Gingerbread Layer Cake with Bourbon Pecans & Caramel Sauce, with a new twist by making it both dairy and grain free and had a hard deadline to meet for Sylvie over at Gourmande in the Kitchen. Y’all, I am just completely wiped out! And, I still have so much to do for our own Thanksgiving dinner preparations. (Yikes…Thanksgiving is tomorrow!) I know my fellow food bloggers completely identify with this. You are all phenomenal to do what you do and still knock yourselves out preparing a homemade Thanksgiving feast with all the trimmings for your families!
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
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.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.