Buttermilk Cornbread. Grandmother's Buttermilk Cornbread Grandmother's Buttermilk Cornbread. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt.
This Easy Buttermilk Cornbread is hands down my favourite cornbread passed down to me from my mother's tattered collection of recipes, and tweaked only.
Wet ingredients: Begin by combining the melted butter, sugar and honey in a large mixing bowl.
Whisk in the eggs one at a time, beating until the mixture is smooth.
You can have Buttermilk Cornbread using 8 ingredients and 2 steps. Here is how you cook that.
Ingredients of Buttermilk Cornbread
- You need 1 cup of Yellow cornmeal-NOT cornmeal mix.
- Prepare 1 cup of All purpose flour.
- It's 4 tbsp of Sugar.
- It's 4 tsp of Baking powder.
- You need 1 tsp of Salt.
- It's 1 cup of Buttermilk.
- It's 1 of Egg.
- Prepare 1/4 cup of Oil plus about 3 tbls for the skillet.
Then add the buttermilk and again mix until combined. This cornbread is the classic buttermilk cornbread you'll find throughout the South. Watch Now: Traditional Southern Buttermilk Cornbread Recipe. The simplest, quickest form of cornbread was the kind that grandmas always made in a cast-iron skillet in a hot oven.
Buttermilk Cornbread step by step
- Preheat oven to 375°F. Place 3 tablespoons oil in iron skillet and let it heat up in the oven while you prepare the batter..
- Mix all dry ingredients with a whisk. Add all your wet ingredients and stir til well mixed. When skillet is sizzling put batter in and bake in oven til golden brown, about 20-30 minutes..
In a small bowl, combine cornmeal, flour, baking powder, salt and baking soda. This Buttermilk Cornbread is light, tender, and has a beautifully moist crumb! Text and photos updated* Buttermilk Cornbread. I have a confession- I am a cornbread addict! This Buttermilk Cornbread recipe gets its flavor from whole buttermilk, salt, and yellow cornmeal.
