Grammy's Kitchen · Cornbread · Grandmother's Buttermilk Cornbread
One of 53 cornbread recipes we measured
from www.allrecipes.com
It ranks #4 of 53 for browning depth among the cornbread recipes we compared. 7,601 cooks on www.allrecipes.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 189% | 102% |
| total sugar | 21% | 47% |
| brown sugar share of total sugar | 4167% | 0% |
| egg | 12% | 83% |
| leavener | 2% | 7% |
| salt | 2% | 2% |
| liquid | 0% | 203% |
| fruit | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 114 g | 0.5 cup butter |
| 133 g | 0.66666668653488 cup white sugar |
| 100 g | 2 large eggs |
| 245 g | 1 cup buttermilk |
| 2 g | 0.5 teaspoon baking soda |
| 1 cup cornmeal | |
| 120 g | 1 cup all-purpose flour |
| 2 g | 0.25 teaspoon salt |
Method: 7 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“1/9/12 YUM!! I've made this recipe 3 times now and it's definitely a keeper! Each time, the people who I was serving it requested the recipe. I used muffin tins for first batch and a 9" cast iron skillet for the other 2 batches. (I didn't have an 8" and the 9"” — a cook, 5.0★
“Glad you are all enjoying this recipe. Just wanted to mention a few things in response to some reviews. First, I mix all ingredients in the pan I melt the butter in. Less dishes. Second, I often use whole wheat flour to cut sweetness and make it a tad more hea” — a cook, 5.0★