Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, grandmother's buttermilk cornbread. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Grandmother's Buttermilk Cornbread is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Grandmother's Buttermilk Cornbread is something which I have loved my entire life. They are fine and they look wonderful.
Grandmother's Buttermilk Cornbread Grandmother's Buttermilk Cornbread. This is BETHANY WEATHERSBY's from AllRecipes.com grandmother's recipe. I must say it is the best cornbread I've ever made and consume.
To begin with this particular recipe, we have to prepare a few components. You can have grandmother's buttermilk cornbread using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Grandmother's Buttermilk Cornbread:
- Take 1/2 cup butter
- Prepare 2/3 cup white sugar
- Prepare 2 eggs
- Prepare 1 cup buttermilk
- Take 1/2 tsp baking soda
- Prepare 1 cup cornmeal
- Take 1 cup all-purpose flour
- Prepare 1/2 tsp salt
Quickly add eggs and beat until well blended. There is a strong hunch that this was Paula Deen's grandmother's recipe because it has a cup of buttermilk AND a whole stick of butter. It is NOT low fat and I wouldn't want it any other way! Be the first to rate and review this recipe. allrecipes.com.
Instructions to make Grandmother's Buttermilk Cornbread:
- Preheat oven to 375° degrees (175 degrees C). Grease an 8 inch square pan. We use a cast iron skillet.
- Melt butter in 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.
- Either leave in pan or pour batter into the prepared pan.
- Bake at 375° for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
My husband, normally is not impressed with cornbread, but this is light and fluffy and not as gritty. Like mouthwatering, moist and delicious good. As long as I live, there will not be anything that tempts me as powerfully as a hot-from-the-oven wedge of golden cornbread freshly taken from the cast-iron pan with a pat of cold butter melting and sliding right off of it. Back to Grandmother's Buttermilk Cornbread recipe. Amanda Potter. back next Grandmother's Buttermilk Cornbread Recipe.
So that’s going to wrap it up with this exceptional food grandmother's buttermilk cornbread recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
