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Grandmother’s Buttermilk Cornbread: A Timeless Classic
Cornbread holds a special place in the heart of traditional cooking. It’s a dish steeped in history, loved for its simple preparation and comforting taste. And when it comes to cornbread, nothing beats Grandmother’s Buttermilk Cornbread—a recipe passed down through generations, each bite carrying the warmth of family traditions.
This cornbread is rich, moist, and slightly tangy, thanks to the buttermilk. It pairs perfectly with soups, stews, barbecues, or as a standalone treat with a pat of butter and a drizzle of honey. Let’s dive into how to make this timeless favorite.
Why Buttermilk?
Buttermilk is the secret ingredient that elevates this cornbread to perfection. It adds a slight tang and keeps the bread moist and tender while reacting with baking soda to give it a light, fluffy texture.
Ingredients
This recipe serves 8 and can be doubled for larger gatherings.
- 1 cup cornmeal (yellow or white, depending on preference)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional for a slightly sweet touch)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 2 tablespoons vegetable oil (for greasing the skillet)
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