Grandmother's Buttermilk Cornbread

Such an easy recipe! I used all of the exact measurements of ingredients, including Mayfield buttermilk. However, the batter seemed very stiff so I added extra buttermilk, first 1/4 cup, and then a bit more. Turned out amazing!

Turned out light and tasty, not overly sweet. Followed the recipe, substituting self-raising cornmeal for regular corn meal. I mixed the dry ingredients, combined the wet ingredients, and mix the two. Was done in 30 minutes. My new go to cornbread.

This is my family's all time favorite cornbread recipe. Instead of using multiple bowls/pans like the recipe describes, I melt the butter in a cast iron skillet. Then, mix the other ingredients in a mixing bowl. I pour the melted butter into the batter and mix, then pour the batter back into the heated skillet.

This cornbread is delicious. I hate to tweak the recipe but I’m one of those crazy people that doesn’t care for sugar in my cornbread. I completely left the sugar out and made one and a half times the recipe because my cast iron skillet was so large. There is a mention of some notes about cooking in the cast-iron skillet but I did not see them anywhere but no matter it came out perfect. It was a little confusing because I thought my eggs might curdle in the pan with the butter but I had the butter temperature down very low while I had my cast iron frying pan heating up in the oven. I have to say it was delicious and will be using it for my half cornbread half white bread stuffing. I don’t tell anybody I put cornbread in the stuffing because they might freak out but it is DELICIOUS! And so is this cornbread. Thanks to the poster for this recipe. One final note the recipe calls for a fourth a cup of butter but it should say a half a cup. I read this in the reviews somewhere. That could explain why some people’s cornbread was dry.❤️

I love the way this recipe turned out. It was moist and not overly sweet. I have no concerns whether it is a traditional Southern Cornbread recipe as it is delicious; family and friends love it. I grew up with a thinner unsweetened cornbread with no added flour or leavening agent. My father crumbled his piece up and added it to his glass of milk and ate the soggy cornbread with a spoon; also a Southern tradition. It's not a matter of right or wrong, southern or northern... its a matter of people free to make a choice as what pleases their pallet no matter where they live. Thank you for sharing this recipe.

This recipe was amazing. I used 1/3 cup of sugar and followed everything else on the recipe. By far the best cornbread I have ever made or tasted in my life. I now have the recipe I have been looking for. I give it 10 stars.

Excellent. It’s sweet like a dessert cornbread. Will definitely share this recipe and make it again in cast iron pans.

This recipe was a winner for my family.