Grandmother's Buttermilk Cornbread (Print Version)
Classic buttermilk cornbread with tender crumb and golden crust, perfect for family meals.
# Ingredients:
→ Batter
01 -
1/2 cup unsalted butter
02 -
2/3 cup granulated sugar
03 -
2 large eggs
04 -
1 cup cultured buttermilk
05 -
1/2 teaspoon baking soda
06 -
1 cup yellow cornmeal
07 -
1 cup all-purpose flour
08 -
1/4 teaspoon fine salt
# Steps:
01 -
Preheat the oven to 350°F. Grease an 8-inch square baking pan generously with butter or nonstick spray.
02 -
Melt the unsalted butter in a large skillet over medium heat. Remove from heat and immediately stir in the granulated sugar until well blended.
03 -
Whisk the large eggs into the butter-sugar mixture until completely smooth.
04 -
In a separate bowl, whisk the cultured buttermilk with baking soda until fully dissolved.
05 -
Pour the buttermilk mixture into the skillet with the egg-butter-sugar base and stir until incorporated.
06 -
Add yellow cornmeal, all-purpose flour, and fine salt to the wet ingredients. Stir until just combined, leaving a few small lumps in the batter.
07 -
Pour the batter into the prepared pan. Bake on the center rack for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
# Notes:
01 -
For a tender crumb, avoid over-mixing the batter after adding flour and cornmeal.