Grandma Buttermilk Cornbread
Grandma Buttermilk Cornbread
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Grandma Buttermilk Cornbread

This is my grandmother’s cornbread recipe and it’s the best – sweet and moist!

The recipe is fantastic as written,
But you can do it with some changes nearly guilt free!
* Splenda/Stevia instead of sugar
* Whole-wheat flour instead of all-purpose
* Smart Balance Light instead of butter
* Sour skim milk instead of buttermilk

Sounds like a lot of substitutions, but the end result is absolutely delicious!

Grandma Buttermilk Cornbread
Grandma Buttermilk Cornbread

Grandma Buttermilk Cornbread

  • Prep 15 m
  • Cook 40 m
  • Ready In 55 m


  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt


  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar.
  3. Quickly add eggs and beat until well blended.
  4. Combine buttermilk with baking soda and stir into mixture in pan.
  5. Stir in cornmeal, flour, and salt until well blended and few lumps remain.
  6. Pour batter into the prepared pan.
  7. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Optional add ins
1. Toasted walnuts and dried cranberries
2. Cheddar cheese, bacon and scallions
3. Diced chilis and cheddar cheese
4 Roasted red peppers
5. Jalapeños

What do you think?

Written by Allfoodrecipes

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