Grandmother's Buttermilk Cornbread

Submitted by Mikael S.

Included in the May 2016 RS Newsletter

I was searching for a few months for the perfect cornbread recipe, and this is the one that meets my expectations perfectly.  It is taken from allrecipes.com (under the title listed above) submitted by BethanyWeathersby

  

This cornbread is moist and does not crumble.

½ C. butter

2/3 C. white sugar (Mikael likes an extra 2 T. sugar)

2 eggs

1 C. buttermilk (you can buy buttermilk, or add 1 T. lemon juice or white vinegar to regular milk and let it sit until it curdles to make your own buttermilk)

½ tsp baking soda

1 C. cornmeal

1 C. All-purpose white flour

½ tsp salt

1.         Preheat oven to 375 F

2.       Grease an 8” square pan (I use glass...but you can probably use another kind)

3.       Melt butter in a large pan.  Remove from heat once melted and quickly stir in the sugar.

4.      Quickly stir eggs into butter/sugar and beat with a whisk until well blended.

5.       Combine buttermilk and baking soda in a separate cup or bowl.

6.      Add buttermilk to the butter mixture.

7.       Combine cornmeal, flour and salt in a separate bowl and mix well.

8.      Add dry ingredients into wet.  Stir until well blended and few lumps remain.

9.      Pour batter into the prepared pan

10.    Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

***Note:  if you double the recipe you can use a 9X13 pan.

(see Honeybutter Recipe also)