Recipe Test: Grandmother's Buttermilk Cornbread

I have been using this cornbread recipe for a while. 



Ingredients:
1/2 cup butter (that is 1 stick of butter)
→　I use 4 Tablespoons of butter (1/2 stick)
2/3 cup white sugar                             
→　I use 1/4 to 1/3 cup sugar instead
2 eggs
1 cup butter milk                                 
→　1 Tablespoon of apple cider vinegar (or white vinegar) + milk to make 1 cup of butter milk substitute

1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
→　1/4 teaspoon salt

Yield: 6-8 servings

It is very easy and quick to make.  Let's begin!

1. Melt butter in a microwave (please make sure your mixing bowl is microwave safe).  Add sugar and eggs (not pictured) to the melted butter and mix well.  Preheat oven to 375F. 

2. Add flour, cornmeal, baking soda and salt.   

3. Add buttermilk and mix.  It is okay if you see some lumps. 

4. Pour the batter into a pan (I like to use my cast iron pan).

5. Bake for 30 to 40 minutes. 










Yummmmmmm......

If you would like your conrbread sweet, you can keep the original amount of sugar.  Our family likes to eat with butter and honey, that's why I reduced the amount of sugar from 2/3 cup to 1/3.

★★★★★
5 out of 5