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Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian
Ingredients
- 8 Tbsp. (1 stick) unsalted butter
- ½ cup granulated sugar
- 1 cup yellow cornmeal
- 2 large eggs
- 1 cup buttermilk
- 1 tsp. baking soda
- 1 cup all-purpose flour
- Salt to taste
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine granulated sugar, yellow cornmeal, eggs, buttermilk, baking soda, all-purpose flour, and a pinch of salt. Mix until the batter is smooth and creamy.
- Place 8 tablespoons of unsalted butter in an oven-safe skillet. Melt the butter over medium heat on the stove.
- Once the butter is melted, remove the skillet from the heat. Pour the prepared batter into the skillet. Gently whisk the batter with the melted butter until well combined.
- Place the skillet in the preheated oven. Bake the cornbread for 25-30 minutes, or until it’s nicely browned and cooked through.
- Check for doneness by inserting a toothpick into the center of the cornbread. It should come out clean.
- Let the cornbread cool slightly before slicing and serving.
Serving Suggestion
Serve this warm, buttery buttermilk cornbread as a delightful side with soups, stews, or your favorite chili. It’s perfect for soaking up savory flavors and adds a touch of homemade comfort to any meal.
Note: This cornbread can be stored in an airtight container and enjoyed for up to 2-3 days.
Enjoy this beloved family recipe for Grandmother’s Buttermilk Cornbread, a timeless classic that brings warmth and nostalgia to any table.
WANT TO SAVE THIS RECIPE?
I use 1/4 c oil no butter no sugar 2T flour 2 C cornmeal, 2c buttermilk ect
My husband loves sweet cornbread but I do not. I am not a fan of sugar or honey in my cornbread.