Grandma’s Buttermilk Cornbread

Grandma’s Buttermilk Cornbread – Here’s how to make the best cornbread you’ve ever tasted. You’ll love serving this with chili, soup, or fresh peas, or eating it warm from the oven with some good butter.

My grandmother always made delicious cornbread. It had a nice crust, lots of vanilla and corn flavor, and was so moist it melted in your mouth. He stuck to his prescription for years and after constant begging, I finally got it.

Now, I’ve got a little twist on my recipe and some really interesting ingredients that make my grandma’s buttermilk cornbread… even better, dare I say it (sorry Gram). I wanted to make homemade cornbread as soon as I took the first bite and this is hands down the best bread. It’s one of those easy recipes that, once you’ve made it, you can make it again and again without even needing a recipe.

Ingredients
8 tbsp. Unsalted butter
½ C. Pure sugar
1 C. Yellow corn
2 large eggs
1 C. Butter
1 teaspoon. Baking Soda
1 C. All-purpose flour
Salt to taste
How to Make Grandma’s Buttermilk Corn Soup
Preheat the oven to 375 degrees.
Mix all ingredients except oil until it reaches a smooth and creamy consistency.
Place the oil in an ovenproof pan and heat over medium heat.
Once the oil has melted, remove the pan from the stove and pour the oil into it. Mix the cream and oil until well combined.
Bake for 25-30 minutes until brown and cooked through.