Grandmother's Buttermilk Cornbread
Grandma's recipe for a sweet, moist cornbread likely to become your favorite!
I love the cornbread at our favorite local Cajun/Creole eatery. A waitress confided that it was a Sara Lee frozen cornbread. (this place has currently gone TexMex and is possibly closing down) I’ve always loved cornbread & muffins, & tried many times to make that perfect recipe. This one came so close to Sara. But somehow, I simply cannot get that super-moist, nearly-cakelike texture; you know – the one that doesn’t need any butter at all added at the table. Then, duh, I realized back when I bought my cornmeal, my only option was self-rising. Naturally, my ‘first’ cornbread came out a tad dry, but tasty nonetheless. Then, my hubby suggested that I add some actual corn, as he remembered from our soon to be gone local Cajun fix. So, for my ‘second’ cornbread, I omitted the baking soda (because of the whole self-rising cornmeal), and added one small can (8.5 oz) of corn – chopped up in my Toastmaster Chopster. Number 2 came out like a brick, a moist brick, but a brick. So for the 3rd & final atte
Wonderful! The only thing I changed was the sugar...only used 1/4 cup because I didn't want the sugar to overpower the taste of the really good grade of cornmeal that I used. Next time I may even reduce it some more. Thanks for a great recipe! UPDATE: 1-28-19 I've been making this for a few years now and have upped the buttermilk to 1 1/4 C. or so and also the sugar to a heaping 1/4 c. I also found that for me it was easier to melt the butter in the cast iron skillet on the stove burner and then pour the butter into bowl with the sugar and mix. Then mix in the rest of the ingredients one by one ending with the flour/cornbread/salt mixture. Just don't over mix at the last. Pour into the heated skillet that I leave sitting on the burner while I prepare the cornbread. When I started doing it this way I started getting lots of compliments! Always turns out moist and delicious!!
The best cornbread I have ever made. After making about a dozen times now, we prefer it with 1/2 cup of sugar, but it is very good as written. It is also very good with jalapenos and cheddar mixed in to pair with chili. And one bowl to clean is even better. Thanks for the great recipe!
This is very very good cornbread. I did not give it 5 stars though. I would give it 4.5 or 4.75 if I could. The reason is I am looking for a cornbread that is dense and moist and sweet. This is sweet but crumbly, not dense and moist. To the recipe's credit it could be me, my oven, or the type of pan I used. But I watched it carefully and after 30 minutes a toothpick came out covered in batter so I let it go another 6 minutes. Maybe it only needed 3? I will try a couple others from this site, they are very similar except they use baking powder, not soda, regular milk, not buttermilk, and vegetable oil, not butter. Coincidently if anyone out there is from the Rochester, NY area and has ever had cornbread from Beale Street Cafe, THAT'S the type of cornbread I'm looking for!
As a southerner, I have to say that this falls short of good cornbread... but as a cornbread cake it's not too bad. We actually make a similar recipe at work and add blueberries to it. It sells well this way, but we've had some people complain about our labeling the plain version "cornbread." In the south cornbread is never sweet but rather dense and moist with a deep corn flavor. We use only white cornmeal and never add sugar.
This is without a doubt the best sweet cornbread I have ever had. I grew up in the south east and cornbread was always a mainstay item in our family. I've had grandmas, moms, dads, aunts, uncles, and friends. Sorry family and friends. This one tops them all.
Made this for dinner tonight. Everyone LOVED it. Since I didn't have any buttermilk, I substituted milk with lemon juice. Baked it in l preheated, buttered iron skillet. Liked how the pieces of this cornbread held together. It was so moist, texture was wonderful and fell apart once in your mouth. No butter needed. Good bye Jiffy. Thank you for sharing. This recipe in a keeper!