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Buttermilk Cornbread

When I first got married my mama gave me a whole slew of recipes, some family heirlooms and some she cut out of magazines that she thought might be tasty.  This recipe was one of the recipes she gave me, on an old and stained piece of paper. This cornbread is not your traditional southern cornbread, which usually is dry, corny, and not sweet. I am not crazy about that kind, so when I came across this recipe that used buttermilk I had to try it. It is our favorite and the only cornbread we have eaten for years now! Its sweet, moist, and I love the crispy edge it gets. :)
Thank you Mama, I Love You!

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Buttermilk Cornbread

  • 1/2 cup butter, melted Plus more for greasing
  • 2/3 cup sugar
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon salt

Cooking Directions

  1. *Grease cast iron skillet with butter (I used a 12 inch in the pics) and put in oven to preheat to 375 degrees.
  2. In a large mixing bowl combine butter and stir in sugar. Quickly add eggs and beat until well blended.
  3. Mix in buttermilk, baking soda, stirring until combined. In a seperate bowl mix cornmeal, flour, and salt. Add dry ingredients into wet, mix until just combined. Don't over beat.
  4. Pour into hot skillet and bake for 25 mins or until golden brown and edges are dark brown and crispy.
  5. Enjoy!

Source: My Mama

Linked to: Weekend Potluck

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Annie Oakley's Kitchen said...

Sounds like a good one! My Dad makes cornbread that I really don't care for (way to dry and bland.) I like the idea of a sweeter and moister cornbread!

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