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Wednesday, January 18, 2012

Grandmother's Buttermilk Cornbread

               Photo by Joy N.

Recipe from

I'm always on the search for the perfect recipe.  I needed a killer cornbread recipe and this fit the bill.  Buttermilk can be a little expensive so the next best thing is to use sour milk.  To do this the ratio is 1 cup of milk to 1 Tbl of lemon juice and let it sit for a few minutes.  The milk will start to curdle and that's okay.  I believe some people use white vinegar also.  This is just what I've always done.  I have to substitute other milk sources a lot and Rice Milk soured works well in this recipe.  I also use the microwave to melt the butter and use the same bowl to mix the remaining of the ingredients.

Grandmother's Buttermilk Cornbread

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Servings: 9

1/2 cup butter
2/3 cup w hite sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and
beat until w ell blended. Combine buttermilk w ith baking soda and stir into mixture in
pan. Stir in cornmeal, flour, and salt until w ell blended and few lumps remain. Pour
batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the
center comes out clean.

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