Grandmother’s Buttermilk Cornbread

cornbread you’ve ever tasted. You’ll love serving this with chili or stew, or clean peas, or surely to consume warm from the oven with loads of candy butter.

Grandmother’s Buttermilk Cornbread – Here’s how to make the most scrumptious cornbread you’ve ever tasted. You’ll love serving this with chili or stew, or clean peas, or surely to consume warm from the oven with loads of candy butter.

My grandma continually made the nice cornbread. It had a soft crumb, plenty of vanilla and candy corn flavor, and it was once so moist it actually melted in your mouth. She held onto her recipe for years and after incessant begging on my section – I eventually bought the recipe.

Now, my recipe has a bit of a twist and a enjoyable unique ingredient that makes my grandma’s buttermilk cornbread … dare I say, even higher (sorry Gram). I desired to make a cornbread recipe that tasted like domestic as quickly as I took that first chunk – and this is palms down the most scrumptious cornbread ever. It’s one of these handy recipes the place after you make it, you’ll be making it over and over barring even desiring the recipe.

Ingredients

• 8 Tbsp. Butter unsalted
• ½ C. Granulated sugar
• 1 C. Yellow cornmeal
• 2 Large eggs
• 1 C. Buttermilk
• 1 tsp. Baking soda
• 1 C. All motive flour
• Salt to taste

How To Make Grandmother’s Buttermilk Cornbread

Preheat the oven to 375 degrees.
Mix collectively all of the elements barring for the butter till clean and creamy.
Place the butter into an oven protected skillet on the stove, and soften it over medium heat.
Once the butter is melted, put off the skillet from the heat, and pour the batter into it. Whisk the batter in with the butter till nicely combined.
Bake for 25-30 minutes till browned and cooked through.

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