Classic Buttermilk Cornbread from Grandmother's Kitchen (Print version)

Tender old-fashioned buttermilk cornbread with buttery edges, a soft crumb, and just enough sweetness.

# Ingredients:

01 - 1/2 cup (113 g) unsalted butter, plus more for greasing

02 - 2/3 cup (135 g) white sugar

03 - 2 large eggs

04 - 1 cup (240 ml) buttermilk, shaken

05 - 1/2 teaspoon baking soda

06 - 1 cup (150 g) yellow cornmeal

07 - 1 cup (125 g) all-purpose flour

08 - 1/4 teaspoon fine salt

01 - Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan with butter.

02 - Melt the butter in a large saucepan or skillet over medium heat. Remove from the heat as soon as it is melted.

03 - Stir the sugar into the melted butter. Whisk in the eggs quickly until the mixture is smooth and glossy.

04 - Whisk the baking soda into the buttermilk, then stir the mixture into the butter and egg base.

05 - Add the cornmeal, flour, and salt. Stir gently just until combined, leaving a few small lumps.

06 - Spread the batter in the prepared pan. Bake for 30-35 minutes, until golden and a toothpick inserted in the center comes out clean.

07 - Let the cornbread cool in the pan for 10 minutes before slicing. Serve warm with butter or honey.

01 - Best served warm the day it is baked.

02 - For a crispier crust, bake in a preheated 9-inch cast iron skillet and begin checking at 25 minutes.

03 - Do not overmix the batter or the crumb can turn tough.