Sunday, September 22, 2013

“Grandma’s” Buttermilk Cornbread


Crisco – to grease pan

2/3 cup white sugar

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup butter

2 eggs

1 cup buttermilk


Preheat oven to 400 degrees.  Grease a 10 inch cast iron skillet.  Put it in the oven to heat thoroughly while you are mixing batter.

Mix all dry ingredients in large mixing bowl.  Melt butter.  Quickly add eggs and beat until well blended.  Combine with dry ingredients in bowl.  Add buttermilk and stir until well blended and few lumps remain in batter.  Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes; the cornbread should be crisp on the edges and golden brown on top.

NOTE:  If you want cornbread, but do not have buttermilk, mix 1 cup of milk with 1 Tbs of lemon juice.  Let stand 5 minutes.  Use in recipe.