Grandmother's Buttermilk Cornbread
- Ready In:
- Preheat oven to 375 degrees F (175 degrees C).
- Grease an 8 inch square pan.
- Melt butter in large microwavable bowl.
- Stir in sugar.
- Quickly add eggs and beat until well blended.
- In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl.
- 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.
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As good as this was, I'm giving it only 4 stars & here's why: Cornbread is like pancake or muffin batter...you stir in the dry ingredients until they are JUST moistened...NEVER EVER stir until smooth!!! Also, I'm assuming that this "Grandmother" lived in the big city....the proper way to bake cornbread is in a pre-heated cast iron skillet or cornbread pan.....NOT in an 8 X 8 aluminum pan!!! That's how I made it & it turned out PERFECT!!! Will definately make this again, though!!! THANKS for sharing!!! BTW...I greased the skillet with a little bacon grease.
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!!!
Perfect cornbread! My husband is from Texas, and he said it was the best cornbread he's ever had so it must be good. We had it with leftover Christmas ham & beans and it was almost criminal how comforting of a meal it made. I made a tray of muffins, and half a tray of mini-loaves and they all got a nice crunchy, crispy exterior and slid out of their butter-flavored non-stick oil sprayed cups.<br/><br/>My husband and I both don't like unsweetened cornbread, though I know many southerners think sweet cornbread = heresy. While it is 'sweet' cornbread, I don't think it is too sweet like some commercial mixes and recipes can be. <br/><br/>I used buttermilk that had been in my fridge since Thanksgiving -- I had read that buttermilk keeps a really long time past its Sell-by date, and sure enough it worked perfectly despite my suspicions about trusting essentially extra-cultured buttermilk! Now that I know that buttermilk really can keep for ages, I'll be sure to keep some on hand so I can whip up this cornbread whenever we want it!<br/><br/>Oh and I almost forgot to mention -- I ran out of all-purpose flour, so I used a mix of white wheat and whole wheat flour, and it turned out fine (tasted a bit more whole wheat-y, perhaps, in a very good way!)<br/><br/>UPDATE 5/1/2013: This is still my go-to cornbread recipe, and I've found that 1) the muffins/loaves freeze wonderfully, and 2) you can use it to make fantastic corndog muffins by just embedding hot dogs or slices of hot dog inside! They bake up just the same, just with a deliciously hot hot dog in the middle. My husband and I love them, and even my picky niece and nephew gobbled them up.