Southern Buttermilk Cornbread
This cornbread recipe is almost like eating cake. The texture is so smooth and moist. It also uses sugar. Some people do not like their cornbread sweet. I don’t think there would be a problem in leaving the sugar out.
Southern Buttermilk Cornbread
1/4 cup sugar
1/2 cup shortening or butter
2 eggs
1/2 cup cornmeal
1-1/2 cup flour
1 cup sweet or buttermilk
2 teaspoons baking powder
1/2 teaspoon salt
Cream sugar and shortening together; add the eggs and mix. Add remaining ingredients and mix well. Pour into a large, hot, greased, iron skillet. Bake at 400° for 30 minutes.
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