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Grandma Vincenza's Buttermilk Cornbread Recipe

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This recipe for Grandma Vincenza's Buttermilk Cornbread is from The Kamps-Ojeda Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2/3 cup butter
• 1 cup white sugar
• 2 -3/4 large eggs
• 1-1/3 cups buttermilk
• 3/4 teaspoon baking soda
• 1-1/3 cups cornmeal
• 1-1/3 cups all-purpose flour
• 3/4 teaspoon salt
Directions:
Directions:
Step 1 Preheat oven to 375 degrees F (175 degrees C). Grease a 9 x 13 inch pan.

Step 2 Melt butter in large skillet. Remove from heat and stir in sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and add to mixture. Stir in cornmeal, flour, and salt until well blended (possibly a few lumps remain). Pour batter into the prepared pan.

Step 3 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
This is grandmother's cornbread recipe and it's the best - sweet and moist!

 

 

 

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