Grandmother’s Buttermilk Cornbread



Last night, I remember having the sudden urge to cram my mouth full of Grandma's cornbread. It is hard to understand if you haven't formed a taste for cornbread, but the desire to eat it will propel you along. So strong, in reality, that I actually made two pans full at ten-thirty at night just so I could eat a big wedge warm from the oven and have an unfinished pan to take to a friend's house the next day. 

The scent of hot cornbread is a near second to being the finest food on earth. 

The cornbread I am sharing today is the best of the best in all aspects of the cornbread category.


• 130 gr.Of cornmeal. 

• 130 gr.Of all-purpose flour. 

• 90 gr.Of white sugar. 

• 70 gr.Of soft butter. 

• 2 large eggs. 

• One glass.Of buttermilk. 

• 1/2 tsp.Of baking soda. 

• 1/2 tsp.Of salt. 


• Step 1: Adjust your oven's temperature at  375 degrees Fahrenheit = 175 degrees C. Grease an 8-inch x 8-inch pan. 

• Step 2: In a broad pan, melt butter. Remove from the heat and stir in some sugar. 

• Step 3: To easily add the eggs and mix until it is smooth. 

• Step 4: Mix buttermilk with baking soda, stir into mixture, and place into casserole dish. 

• Step 5: Stir in the cornmeal, flour, and salt together until you have a well-mixed mixture. 

• Step 6: Pour the mixed batter into the prepared square pan. 

• Step 7: Place the dish in the preheated oven and bake for at least thirty minutes or until a toothpick is inserted in the center comes out clean.


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