Grandmother's Buttermilk Cornbread |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is BETHANY WEATHERSBY's from 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 . Ingredients:
1/4 lb butter (the same as 1 stick or 1/2 cup) |
2/3 cup white sugar |
2 eggs |
1 cup buttermilk (i used 1 cup less 1 tablespoon of soymilk plus 1 tablespoon of vinegar and let sit for 5 minutes to ) |
1/2 teaspoon baking soda |
1 cup cornmeal |
1 cup all-purpose flour |
1/2 teaspoon salt |
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.
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