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Grandmother’s Buttermilk Cornbread

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Grandmother's Buttermilk Cornbread
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Grandmother’s Buttermilk Cornbread :-The best cornbread recipe is my grandmother’s, and this is it—sweet and moist!

Grandmother’s Buttermilk Cornbread

Prep Time:          Cook time         Total Time

15 mins                          30 min                       45 min

Neither my great-great-grandmother’s ledger-style cookbook nor her tiny black recipe notebook have cornbread recipes. Instead of writing it down, they welcomed the necessary characters to the bowl, stirred to the right consistency, and cooked until done. As automatic as breathing, their hands made cornbread without thinking.

Despite my best efforts, I can’t remember my grandma, May, baking cornbread. But memory recalls several images of my mother doing the job: A durable pot holder protected her hand as she removed the hot pan from the oven like a blacksmith retrieving a sword. She rushed just-whisked batter onto that lava-hot skillet. A gratifying sizzle when batter hits the pan. Her sigh of relief when the oven door was closed: chore completed, second-degree burns avoided, cornbread left to be itself.

Cornbread is forgiving, tinker able, and susceptible to most culinary mischief. She’ll stir-in cheese and greens, season with anything, and cook in any pan. That’s why I love cornbread. I want recipes that can withstand my whims, musings, and mistakes as a creative cook who breaks the rules. A graceful baked good.

I always follow three rules when making cornbread. First, I oven-preheat the cast-iron skillet to high heat. The batter should sizzle when poured in for a crispy crust. Rule #2 before pouring the batter: Salt skillet. I learned this from Lane Snider’s Granny Ollie: throw a pinch (or two) of kosher salt onto the heated skillet before pouring the batter. A savory twist turns the crispy crust into a crave-worthy snack. if you obey the last rule: After baking, remove the cornbread from the skillet and cool bottom-side up on a wire rack. Why? The crust, naturally. Cornbread steams if cooled in the skillet. You lose that crispy crust you worked so hard for every second it steams. Be a good cook, follow the rules, and protect your treasures.

This cornbread is great alone. Naturally, with butter between split portions. Most importantly, this recipe will graciously accommodate your whims, stir-ins, and replacements and become whatever you choose.

Also Read:-The Best Vegetarian Chili in the World 

Grandmother's Buttermilk Cornbread

Grandmother’s Buttermilk Cornbread


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


  • 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.

  • 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. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

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