Monday, October 29, 2012

Grandmother's Buttermilk Cornbread

Last week I shared a seriously delicious chili recipe. I don't know about you, but for me, chili is not complete without cornbread. As a kid, I looked forward to devouring my cornbread with absurd amounts of honey butter. To this day, it's still one of my favorite comfort foods. For a while, I've had trouble finding a cornbread recipe that doesn't dry out after a day or two. When you're cooking for two, it's important that leftovers remain delicious for a couple days afte the meal is made. Well, let me tell you, this recipe does the job. It's moist and sweet with that perfect, subtle kick from the buttermilk.

Grandmother's Buttermilk Cornbread
Yield: 9 servings
Prep Time: 10 minutes
Bake Time: 30-40 minutes
Total Time: about 50 minutes


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. Grease an 8-inch square pan and set aside. Melt butter in a 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 30-40 minutes or until a toothpick inserted in the center comes out clean.

Serve with chili (or absurd amounts of honey butter) and enjoy.


ChinkyGirLMeL said...

ooooh looks yummy!

design roundup said...

Adding this to my receipes ASAP.
Sounds + looks delicious!

♥, Londa