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| Grandmother's Buttermilk Cornbread |
"This is my grandmother's cornbread recipe and it is the great - sweet and wet!"
Ingredients :
- half of cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-reason flour
- half teaspoon salt
Instructions :
| Prep : 15M | Cook : 9M | Ready in : 55M |
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- Preheat oven to 375 tiers F (one hundred seventy five stages C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from warmth and stir in sugar. Quickly upload eggs and beat till nicely combined. Combine buttermilk with baking soda and stir into combination in pan. Stir in cornmeal, flour, and salt till properly blended and few lumps remain. Pour batter into the organized pan.
- Bake within the preheated oven for 30 to forty minutes, or till a toothpick inserted in the center comes out clean.
Notes :
- Reynolds® Aluminum foil can be used to maintain meals moist, prepare dinner it calmly, and make clean-up less difficult.
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