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Buttermilk cornbread

Very good and moist. It didn’t need anything added to it, but I couldn’t resist adding a little honey. It’s ok, because I decreased the amount of sugar to 1/3 cup so it wouldn’t be crazy sweet.  I baked for 25 minutes at a slightly lower temp, and it was almost too long. One more minute and it wouldn’t have been such a good cornbread. This recipe is extremely popular (almost 2,000 reviews!)

1/9 of the pan is 284 calories, if made as written.

Grandmother’s Buttermilk Cornbread (All Recipes)


  • 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. 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.

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