Happy thanksgiving everyone! I hope you enjoyed it the way I did. I had an especially good time because after millenniums of begging, my grandmother let me bake the cornbread. I can safely say that this was the quickest, easiest, and best cornbread that’s ever been made. So, to get in the harvest spirit, I’ve decided to share it with y’all.
Grandmothers Buttermilk Cornbread:
1/2 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
See, plain and simple. Trust me, if you do what this recipe says, you will have some amazing cornbread.