Grandmother’s Buttermilk Cornbread

1. Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.

2. Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.

3. Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain. Pour batter into the prepared pan.

4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

   

Editor’s Note:

Please note the differences in yield as well as the use of a cast iron skillet when using the magazine version of this recipe.

Credit: www.allrecipes.com