Welcome again to the home of Easy Healthy Recipes on Budget & Easy Healthy dessert on Budget, Today i will guide you how to make “Grandmother’s Buttermilk Cornbread”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
Don’t worry it’s easy! This delicious healthy recipe is easy to make and i walks you through the steps and all the ingredients on how to make it!
- “elodie” : Awesome 5++ stars. To the readers who had dry bread…. 1/4 lb not 1/4 cup butter!!! This might have made a difference if you read it wrong, 1/4 lb is 1/2 cup of butter. Also I put it in my greased preheated iron skillet for 25 min, excellent!!
“naples” : I made twelve, gorgeous muffins with this recipe and they were not sweet, not dry, and certainly not “cake-like.” I don’t like too sweet ANYTHING and even tho’ I was tempted to reduce the sugar after reading some of the reviews, sheer curiosity led me to prepare the entire recipe, including the amount of sugar, as is. Normally I find that I want honey, butter (or both!) on my cornbread, but not this time. These muffins were buttery, moist, just slightly sweet, hearty and surprisingly flavorful. They baked up nicely with perfectly risen tops at 375 degrees for about 22 minutes. I swear, once again it’s the buttermilk – and the butter, of course!
“angelina” : The recipe is fantastic as written, but after making this recipe a few times I made a few changes. I used Splenda instead of sugar, whole-wheat flour instead of all-purpose, Smart Balance Light instead of butter, and sour skim milk instead of buttermilk. Sounds like a lot of substitutions, but the end result was absolutely delicious, and nearly guilt free! This is the ONLY cornbread recipe that I use, and it comes out wonderful every time.
“karen” : Really good and easy. Tip: if you don’t have buttermilk, decrease the milk by 2 tablespoons, and replace with 2 tablespoons lemon juice. It was a little on the sweet side, I will decrease the sugar a bit next time, as I am trying to decrease the sugar in my familys diet. It held together nicely when sliced, a bonus with messy youngsters 🙂
“rachelle” : Fabulous! Great flavor and just the right amount of sweet. (I like it sweet!) Like Jiffy mix except it holds together GREAT, and no bitter chemical aftertaste. Just loved this. Also, it was so easy to make, not much more work than a mix anyway! I followed Bethany’s advice and mixed it in the pan I baked it in, but it was so hard to be careful to not slop everything out while stirring together to me it is definitely worth one more dish to mix together in a bowl next time! Thanks for a great recipe! I won’t be buying those chemically mixes any more! 🙂 (I used 1 c milk and took out 1 TB and added 1 TB apple cider vinegar for the buttermilk, let sit 5 mins, worked great.)
“jana” : Delicious! Couldn’t be any easier! It has that sweet, cornbread taste I was craving! 3/3/08-made again, this time used a cast-iron skillet. It gave it a delicious crust! Yum! Only needed to be baked for 30 minutes.
So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!
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