Grandmothers Buttermilk Cornbread

What can I use as a substitute for milk in this recipe? In general, if you are out of milk, buttermilk, such as this recipe calls for, is the best option. However, you could also use cream or water too.

This Cornbread recipe originally came from my American Standard woodstove cookbook when the stove was purchased many years ago. We’ve baked this cornbread since then. Delicious!

Ingredients:

• 1 1/2 c milk
• 1 c cornmeal
• 1 c flour
• 4 tsp baking powder
• 1-3 tbsp sugar
• 1 tsp salt
• 3 eggs
• 3 tbsp shortening

Directions:

1. Beat eggs, add milk, add salt, sugar, baking powder & 2 tbsp shortening. Mix together then add corn meal, mix, add flour & mix.
2. Preheat oven to 425 and melt 1 tbsp of shortening to skillet or pan and melt in the oven. Add mixture to pan or skillet & bake for 30 mins.
3. Remove from oven and top with butter.

Enjoy.

Grandmothers Buttermilk Cornbread

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

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servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

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Ingredients

• 1 1/2 c 1 1/2 milk

• 1 c 1 cornmeal

• 1 c 1 flour

• 4 tsp 4 baking powder

• 1 1 -3 tbsp sugar

• 1 tsp 1 salt

• 3 3 eggs

• 3 tbsp 3 shortening

Directions

• Beat eggs, add milk, add salt, sugar, baking powder & 2 tbsp shortening. Mix together then add corn meal, mix, add flour & mix.
• Preheat oven to 425 and melt 1 tbsp of shortening to skillet or pan and melt in the oven. Add mixture to pan or skillet & bake for 30 mins.
• Remove from oven and top with butter.

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