Recipe of the Week: Grandmother's Buttermilk Cornbread

This is the best cornbread recipe we've found yet.  Albert really loved it.  It was a little sweet though so  you could easily cut down on the sugar and it would be even better.  In fact Albert made it again and cut it in half and it was great.  I added a little bit of ground flax seed to mine and you couldn't taste it. You can see the black dots in the bread.

  • 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 {Jules GF 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. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.


Trudy Ramirez said…
I was wondering where you were able to buy buttermilk in ABQ. I've looked for it and only found the low-fat kind, not the full-fat kind. My email is if you are able to tell me where to buy it. Thanks, Trudy Ramirez
Tiff said…
You can make buttermilk with milk and lemon juice or vinegar:

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