Grammy's Kitchen · Cornbread · Southern Buttermilk Cornbread (no sugar reci
One of 53 cornbread recipes we measured
105 cooks on www.restlesschipotle.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 126% | 102% |
| total sugar | 0% | 47% |
| egg | 83% | 83% |
| leavener | 8% | 7% |
| salt | 5% | 2% |
| liquid | 510% | 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.
| 1 1/2 cups cornmeal | |
| 60 g | 1/2 cup all-purpose flour |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 50 g | 1 egg (beaten) |
| 306 g | 1 1/4 cups buttermilk |
| 76 g | 1/3 cup butter (melted) |
| 14 g | 1 tablespoon bacon drippings (or omit and use an extra tablespoon of butter) |
Method: 13 steps, published by www.restlesschipotle.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I lost my cookbooks in a move and looked online for a cornbread recipe that doesn't call for sugar. I used this one and had very disappointing results. The cornbread is incredible dense and greasy, and had a skin on top that peeled off when I tried to apply ” — a cook, 1.0★
“Only one problem, REAL SOUTHERN CORNBREAD never had regular flour when i was growing up in the 40's. My grandm other purchased STONE GROUND WHEAT FLOUR which is what she used. My with however just used regular cornmeal only for her cornbread for over 40 years ” — a cook, 3.0★