I love cornbread that is sweet, moist, and not too crumbly. This recipe fits all 3 of those requirements. I actually had all the ingredients on hand that I needed, except for the buttermilk. I used a buttermilk sub for that, which I shared in the previous post. I doubled the recipe and baked it for 30 minutes, so watch the cooking times if using an 8 inch square pan. We both liked this recipe, I will be making it again.
Grandmother’s Buttermilk Cornbread
1/2 cup butter
2/3 cup 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. Grease a 8 inch square pan.
Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly stir in eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into prepared pan.
Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.