As a young kid, Jiffy brand cornbread was my favorite and because it was cheap, I think it was fifteen cents a box, it fit into my family’s budget. The mix only required one egg and a ¼ cup of milk or water to make six muffins. As I got older, I tried many cornbread recipes and I tried to get fancy by adding in corn kernels or topping with cheese or stirring in sour cream. I never settled on a recipe until I tried the Albers cornmeal no frills, back-of-the-box recipe baked in an 8″ x 8″ square pan. I was VERY happy with that recipe, until I found this recipe. The recipe is a bit odd, not so much in the ingredients, but in the mixing method. The resulting cornbread can’t be beat though, not by Jiffy, not by Albers, and not by adding in corn, cheese, and sour cream.
Cornbread is not just for chili or soup! In one of Ruth Reichl’s books, I learned how to elevate day old cornbread and now leftover cornbread is a favorite breakfast treat. Cut the square slice of cornbread, or the muffin, in half lengthwise—across the middle so you have a top and a bottom not a left side and right side! Butter the cut edges. Lay the buttered side down in a hot frying pan. Let the cornbread sizzle until the buttered sides are slightly browned and the cornbread is warmed through. Eat. Delicious!
This recipe was posted in All Recipes in 2006 by Bethany Weathersby. I’ve rewritten the steps to make the recipe easier to follow, but I have not changed any ingredients. Don’t use a mixer for this, cornbread needs to be combined by hand.
I am not going to get into the whole southern vs northern cornbread recipe debate. This is sweet cornbread, and I like it. I live in South San Jose in Northern California, and this recipe works for me and since I am posting it, I don’t see how anyone will not like it!
Grandma’s Buttermilk Cornbread
- ½ cup butter
- 2/3 cup of white sugar
- 2 eggs, beaten
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 cup cornmeal (yes, I use Albers)
- 1 cup all-purpose flour (125 g)
- ½ teaspoon salt (add ¼ teaspoon more if using unsalted butter)
- Preheat oven to 375 F.
- Butter an 8×8 inch square casserole dish
- Melt butter in a large skillet or medium saucepan
- Remove skillet from heat and stir in sugar
- Quickly add beaten eggs into butter-sugar mixture and beat until well blended
- Stir the baking soda into the buttermilk
- Add the buttermilk mixture to the butter-sugar-egg mixture in the pan
- Combine the flour, cornmeal and salt, whisk to evenly distribute
- Add the flour mixture into the pan with the butter-sugar-eggs-buttermilk mixture
- Stir until well blended, a few small lumps should remain
- Pour batter into the prepared 8×8 inch pan
- Bake in preheated 375 degree oven for 25-30 minutes or until a toothpick inserted into the center comes out clean
- Let cool a few minutes
- Serve and share
NOTES: According to the originator of this recipe, the baked cornbread freezes well. She also states that it’s OK to sub whole wheat flour for the all-purpose flour, but baking time will increase about 10 minutes. I haven’t tried this.
Thanks for stopping by my kitchen today, what shall we make tomorrow?