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Made-from-Scratch Cornbread

Don’t get me wrong…I love Jiffy Cornbread Mix just as much as the next person. I, however, do not  like the extra preservatives included in each blue box. So, I decided to experiment and make my own cornbread from scratch. I amazingly had all the ingredients I needed, so I threw these together easily and quickly. 

They turned out great! If it tells you anything, my husband called them cornbread brownies because they were so sweet and delicious 🙂

Grandmother’s Buttermilk Cornbread
From All  
1/2 cup butter

2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.