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Composition - Grandmother's Buttermilk Cornbread:
- Provide 1/2 cup for butter
- Get 2/3 cup white sugar
- Provide 2 - eggs
- Need 1 cup for buttermilk
- Make ready 1/2 tsp baking soda
- Require 1 cup of cornmeal
- Make ready 1 cup all-purpose flour
- Need 1/2 tsp of salt
Grandmother's Buttermilk Cornbread how to cook:
- Preheat oven to 375° degrees (175 degrees C). Grease an 8 inch square pan. We use a cast iron skillet.
- 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.
- Either leave in pan or pour batter into the prepared pan.
- Bake at 375° for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
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