Grandmother's Buttermilk Cornbread

By blum099

Use these edits: First, I mix all ingredients in the pan I melt the butter in. Less dishes. Second, I often use whole wheat flour to cut sweetness and make it a tad more healthy. Third, it freezes fabulously. I always make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer. I use a regular pot to melt my butter in. After the butter has melted I proceed with adding the rest of the ingredients in that same pot. I do NOT get a separate bowl for mixing in. After all the ingredients are mixed in the pot I pour the batter into a baking pan. I do NOT mix everything in the pan I'm baking it in. I do NOT keep the butter and sugar mixture out when mixing the rest of the ingredients. The normal baking time is 30 minutes.

Ingredients

• 1 cup butter
• 1-1/3 cups white sugar
• 4 eggs
• 2 cups buttermilk
• 1 teaspoon baking soda
• 2 cups cornmeal
• 2 cups all-purpose flour
• 1 teaspoon salt

Details

Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

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.