Grandmother's Buttermilk Cornbread

Total Time
55mins
Prep 15 mins
Cook 40 mins

This is BETHANY WEATHERSBY's from AllRecipes.com grandmother's recipe. I must say it is the best cornbread I've ever made and consume. It is sweet and moist, fast and easy to make. In the time it takes to preheat my oven I had prepared the recipe and ready to bake. Tastes so much better than the box kind. I had to put the recipe here because I keep all my favorite recipes on recipezaar.com.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F (175 degrees C).
  2. Grease an 8 inch square pan.
  3. Melt butter in large microwavable bowl.
  4. Stir in sugar.
  5. Quickly add eggs and beat until well blended.
  6. In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl.
  7. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  8. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Most Helpful

I like my cornbread sweet and moist, and like other reviews have said this is it! Reminds me of Jiffy cornmuffin mix. I baked mine in muffin tins--recipe yielded 12 normal muffins and baked it for 15-20 minutes, until the tops turned a lovely golden color! Thanks for sharing! Yum!

PKG May 04, 2010

Note: I wanted to say that the original recipe has you make the entire batter in a skillet on top of the stove, NO microwave instructions! If you want to see the original recipe, go to http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread/Detail.aspx . This is the way that I have made it and 1000's of other folks, too. Nado: I'm so glad that you transferred this 1,330 5-Star reviewed recipe that 24,871 people have SAVED to their Recipe Box at AllRecipes. I keep all of my recipes at Zaar, too, so I came here to post it and found yours, so "Thanks" for taking the time to do this. NOTE: I am a Northerner and have NEVER had "Southern" Cornbread, whatever that is. I like cornbread that is very moist, dense, sweet and tastes as great 3 days later as fresh-from-the-oven. If THIS is the type of cornbread that >YOU< enjoy, then read this review and make the recipe. If not, then this is NOT the recipe for you. Now, on to review the recipe itself. I have always had utter failures with EVERY single cornbread recipe that I've ever made from scratch. That's why I used Jiffy Mix for the past 30+ years. For unknown reasons, I decided to try making cornbread One.More.Time. Well, actually, 5 more times! LOL The day after Thanksgiving, I made 4 different Zaar cornbreads from scratch and one was worse than the other: bitter, NO corn taste, crumbly, burnt, etc. Why I didn't give up and go back to Jiffy Mix, I don't know. But, I did a general websearch this time and THIS recipe was at the top of the search. I read 40 of the 1, 330 reviews, including the original posters. I made it EXACTLY per instructions, and came out with the most perfect, flawless, tasty cornbread I've had in my life!!!!! THIS recipe is what ALL other cornbreads wish they could be! Grandmother's are always the BEST cooks and this recipe will not only be my ONLY one I use, but I'm emailing it to all my other friends, so they can also make it from scratch and not rely on JiffyMix. In the 5 days that I found this recipe, I've made 6 batches of it because my family can NOT get enough of it! I've made it per the recipe, I've used 1/2 sugar & 1/2 honey, I've uses ALL honey and it still turns out amazing! My DS ate 5 pieces in 1/2 an hour and I couldn't be happier. I know this is a long review but I am SO overjoyed to finally find a from-scratch cornbread recipe that I can make and enjoy. I hope that you enjoy it as much as we do!!!

The_Swedish_Chef January 22, 2010

I guess I've always made southern cornbread recipes before and while they are good they aren't great. This was great. Not too dense; not too sweet; and no butter, honey, or jam required. It's perfect as is.

invictus June 10, 2010