Grammy's Kitchen · Cornbread · Classic Southern Buttermilk Cornbread
One of 53 cornbread recipes we measured
It ranks #3 of 53 for sweetness perceived among the cornbread recipes we compared. 189 cooks on www.thespruceeats.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 171% | 102% |
| total sugar | 0% | 47% |
| egg | 167% | 83% |
| leavener | 41% | 7% |
| salt | 15% | 2% |
| liquid | 1021% | 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.
| 51 g | 1/4 cup melted shortening (divided) |
| 2 cups white or yellow cornmeal | |
| 30 g | 1/4 cup all-purpose flour |
| 10 g | 2 1/2 teaspoons baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 4 g | 3/4 teaspoon salt |
| 306 g | 1 1/4 cups buttermilk |
| 50 g | 1 large egg |
| Optional: butter for serving |
Method: 7 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“It's plain to me many do not know how to use Southern style cornbread, number one it is not a standalone item. Typically it is used as a filler or additive to a simple meal like a white bean or blackeyed pea soup or chilly. Sometimes served along other sides a” — a cook
“I made this today. Used two eggs and less salt, as discussed by other posters. It was tasteless. I am sorry I did not add a bit of sugar. I would add another tablespoon of butter as well, since it was too crumbly for my taste. It baked perfectly in the cast ir” — a cook