This is my grandmother’s cornbread recipe and it’s the best – sweet and moist!
My husband, normally is not impressed with cornbread, but this is light and fluffy and not as gritty. This cornbread is really good.
When I graduated from high school, many moons ago, graduation parties weren’t such the big deal that they are today. Instead, we would be lucky to have a special meal with our family the day of the ceremony, and that was about it. The day was over and you were expected to move on into your adult life just like that. Well, I was in fact one of the lucky ones that got to have a special dinner. Our family has always been tight nit, and I had a cousin that graduated that very same year.
We all went over to Grandma’s house for a meal after leaving the school. She had prepared a wonderful stew in a big ol’ pot. She was the best at making up dishes that could feed an army. And next to the pot, a nice big pan of her famous buttermilk cornbread. Beings as it was my graduation, I was one of the first people in line.
Good thing, because the cornbread didn’t make it to the end. It was just like this recipe from All Recipes that she used to make. Now that I have the recipe, I can make it all the time at home, and it doesn’t even have to be a special occasion!
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.