Grandmother's Buttermilk Cornbread

Edna Koelpin

Updated on May 11, 2024

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

Yield:

1 8x8-inch pan

Ingredients

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

Directions

Gather all ingredients.

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Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.

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Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.

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Pour batter into the prepared pan.

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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
Serve and enjoy!

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Editor's Note:

Please note the differences in yield as well as the use of a cast iron skillet when using the magazine version of this recipe.

Nutrition Facts (per serving)

284	Calories
12g	Fat
39g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 9
Calories 284
% Daily Value *
Total Fat 12g	16%
Saturated Fat 7g	36%
Cholesterol 59mg	20%
Sodium 318mg	14%
Total Carbohydrate 39g	14%
Dietary Fiber 1g	4%
Total Sugars 17g
Protein 5g	10%
Vitamin C 0mg	0%
Calcium 45mg	3%
Iron 2mg	8%
Potassium 98mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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