Grammy's Kitchen · Cornbread · Easy Buttermilk Cornbread
One of 53 cornbread recipes we measured
from cafedelites.com
102 cooks on cafedelites.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 95% | 102% |
| total sugar | 115% | 47% |
| brown sugar share of total sugar | 100% | 0% |
| egg | 83% | 83% |
| leavener | 5% | 7% |
| salt | 1% | 2% |
| liquid | 204% | 203% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 114 g | 1/2 cup unsalted butter (melted and cooled slightly) |
| 120 g | 1 cup all-purpose flour |
| 1 cup yellow cornmeal (or polenta) | |
| 53 g | 1/4 cup brown sugar (or white granulated sugar) |
| 4 g | 1 teaspoon baking powder (optional: yields a fluffier cornbread) |
| 2 g | 1/2 teaspoon baking soda |
| 2 g | 1/4 teaspoon salt |
| 245 g | 1 cup buttermilk (shake before measuring) |
| 85 g | 1/4 cup honey |
| 100 g | 2 large eggs |
Method: 5 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Ah-MA-zing! Delicious and fairly forgiving as a recipe. Since this was going to accompany chili I did not want it too sweet (let people add honey or honey butter if they want). I added some drained cream style corn and diced ortega chilis, dropped the honey ” — a cook, 5.0★
“My husband wanted cornbread to go with chilli and I found this recipe as I had some leftover buttermilk that I didn’t know what to do with. I cut back a little on the honey and brown sugar and this turned out amazing and he loved it. I have saved this to my f” — a cook, 5.0★