This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.
A couple of weeks ago, I made oatmeal cornbread, what I presume to be more of a savoury type cornbread that’s popular in the southern parts of United States. My friend Pange, who tried the oatmeal cornbread, recommended this Grandmother’s buttermilk cornbread recipe, a more northern United States style cornbread that’s sweeter and more cake-like.
Suffice to say, I think I am more fond of northern style cornbread! This recipe is a definite keeper!
Grandmother’s Buttermilk Cornbread
1/2 cup butter
2/3 cup white sugar [I decreased it to 1/2 cup]
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet OR microwave the butter until it’s melted.
3. Remove skillet from heat and stir in sugar OR pour the melted butter into a big mixing bowl.
4. Quickly add eggs and beat until well blended.
5. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain.
6. Pour batter into the prepared pan.
7. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.