Grandmother's Buttermilk Cornbread (Print Version)
Moist, buttery cornbread with tangy buttermilk and a soft, golden crumb reminiscent of home baking.
# Ingredients:
→ Batter
01 -
115 grams unsalted butter
02 -
135 grams granulated sugar
03 -
2 large eggs
04 -
240 millilitres cultured buttermilk
05 -
3 grams baking soda
06 -
150 grams yellow cornmeal
07 -
125 grams all-purpose flour
08 -
1.5 grams fine salt
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease an 20-centimeter square baking pan.
02 -
Melt butter in a large skillet over medium heat. Remove from the heat and immediately stir in granulated sugar until blended.
03 -
Quickly whisk eggs into the butter-sugar mixture to form a smooth base.
04 -
In a separate bowl, whisk together the buttermilk and baking soda until dissolved. Pour this mixture into the skillet and stir to incorporate.
05 -
Stir in cornmeal, flour, and salt until the batter is just combined, with only a few small lumps remaining.
06 -
Pour batter evenly into the prepared pan. Bake on the center rack for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
# Notes:
01 -
Allow cornbread to cool slightly before slicing to ensure clean cuts.