Grammy's Kitchen · Cornbread · Southern Cornbread
One of 53 cornbread recipes we measured
It ranks #4 of 53 for browning depth among the cornbread recipes we compared. 11 cooks on blackpeoplesrecipes.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 | 189% | 102% |
| total sugar | 0% | 47% |
| egg | 222% | 83% |
| leavener | 27% | 7% |
| salt | 13% | 2% |
| liquid | 817% | 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.
| 2 cups yellow cornmeal | |
| 45 g | 6 tablespoons all-purpose flour |
| 12 g | 3 teaspoons baking powder |
| 6 g | 1 teaspoon salt |
| 100 g | 2 eggs (Beaten) |
| 368 g | 1 1/2 cups buttermilk |
| 57 g | 1/4 cup unsalted melted butter (Measured solid. ) |
| 28 g | 2 tablespoons unsalted butter (For greasing the pan.) |
Method: 9 steps, published by blackpeoplesrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I searched and searched for a cornbread recipe that doesn't use equal parts flour to cornmeal and NO sugar and found this recipe. It is delicious and just what I wanted!” — a cook, 5.0★
“Finally, a REAL Southern cornbread recipe. Wonderful! The real thing!” — a cook, 5.0★