Grandma’s Sweet Buttermilk Cornbread

By zhanghengshuo

9 Person

45 Minutes

0 Calories

Vintage Recipe Revamp: Sweet Buttermilk Cornbread Made with All-Natural Homemade Cornbread Mix. My friends, bake some Grandma’s Sweet Buttermilk Cornbread to enjoy with your friends and family. The tender and moist crumb are truly heavenly. You will not regret it and will be inexplicably happy that you did! I promise.

Ingredients

Shortening to prepare pan
1 cup organic buttermilk
2 large eggs, lightly beaten
1/2 cup unsalted butter
2 1/2 cups Homemade Cornbread Mix

Homemade Cornbread Mix

1 1/4 tbsp. organic expeller pressed sunflower seed oil
1/2 tsp. fine-grain sea salt
1/2 tsp. baking soda
2 tbsp. aluminum free baking powder
1/2 cup organic granulated cane sugar
1 1/2 cups organic yellow cornmeal
1 1/2 cups organic unbleached all-purpose flour

Method

01

In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda (if desired) and salt. Create a well in the center and add oil. Toss the mixture together with a fork; then use hands to blend until thoroughly incorporated.
02

Arrange oven rack in the lower third of the oven and preheat oven to 375ºF. Lightly grease an 8-inch square metal baking pan with shortening. Line pan with baking parchment so there is an overhang.
03

Do this by measuring parchment about 3 1/2 inches in length additionally at each side of the pan. This will allow 1 3/4 inches of coverage on each end once folded and tucked in. Lightly grease parchment paper.
04

This will create “handles” which will help to remove the cake from pan and to transfer to the cutting board to cut into even squares after cooling. In a large bowl, place Homemade Cornbread Mix, prepared with baking soda but without oil. Create a well in the center.
05

Add butter, eggs, and buttermilk to mix; blend until well combined. (I like to start with a fork then switch to a rubber spatula.) Scrape bottom and sides of the bowl with a rubber spatula as necessary to ensure the mixture is well combined and only a few lumps remain.
06

Allow batter to stand for a full 3 minutes. This will allow the flours to absorb the liquids for a moist and tender crumb as well as provide a good rise. With a rubber spatula, carefully scrape and pour the lightly bubbled batter into prepared pan. Smooth top evenly with a rubber spatula.
07

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Do not overbake or cornbread will be dry. Cool cake in pan on a wire rack for 10 minutes.
08

Transfer cake to wire rack. Turn right side up onto wire racks; cool. Cut into 9 large squares for serving.

Related Tags

Breakfast Recipes

Bread Recipes

Cornbread Recipes

Grandma’s Sweet Buttermilk Cornbread

4.7

( By zhanghengshuo )

01 Information

Grade easy
Serving 9 servings
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

Shortening to prepare pan

1 cup organic buttermilk

2 large eggs, lightly beaten

1/2 cup unsalted butter

2 1/2 cups Homemade Cornbread Mix

Homemade Cornbread Mix

1 1/4 tbsp. organic expeller pressed sunflower seed oil

1/2 tsp. fine-grain sea salt

1/2 tsp. baking soda

2 tbsp. aluminum free baking powder

1/2 cup organic granulated cane sugar

1 1/2 cups organic yellow cornmeal

1 1/2 cups organic unbleached all-purpose flour

03 Method

Step 1

In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda (if desired) and salt. Create a well in the center and add oil. Toss the mixture together with a fork; then use hands to blend until thoroughly incorporated.

Step 2

Arrange oven rack in the lower third of the oven and preheat oven to 375ºF. Lightly grease an 8-inch square metal baking pan with shortening. Line pan with baking parchment so there is an overhang.

Step 3

Do this by measuring parchment about 3 1/2 inches in length additionally at each side of the pan. This will allow 1 3/4 inches of coverage on each end once folded and tucked in. Lightly grease parchment paper.

Step 4

This will create “handles” which will help to remove the cake from pan and to transfer to the cutting board to cut into even squares after cooling. In a large bowl, place Homemade Cornbread Mix, prepared with baking soda but without oil. Create a well in the center.

Step 5

Add butter, eggs, and buttermilk to mix; blend until well combined. (I like to start with a fork then switch to a rubber spatula.) Scrape bottom and sides of the bowl with a rubber spatula as necessary to ensure the mixture is well combined and only a few lumps remain.

Step 6

Allow batter to stand for a full 3 minutes. This will allow the flours to absorb the liquids for a moist and tender crumb as well as provide a good rise. With a rubber spatula, carefully scrape and pour the lightly bubbled batter into prepared pan. Smooth top evenly with a rubber spatula.

Step 7

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Do not overbake or cornbread will be dry. Cool cake in pan on a wire rack for 10 minutes.

Step 8

Transfer cake to wire rack. Turn right side up onto wire racks; cool. Cut into 9 large squares for serving.

04 Author