This song is called “Cornbread” by The Band Of Heathens.
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Grandmother’s Buttermilk Cornbread
- 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.
Recipe provided by BETHANYWEATHERSBY @ allrecipes.com
I really liked this recipe because of the buttermilk. It came out very moist, fluffy, with a great buttery flavor. I used organic medium grind cornmeal, whole grain and stone ground which added a nice grainy texture. After trying the medium grind cornmeal I think the coarse grind would be too much for me. Serve with real butter and honey. Great cornbread recipe, enjoy!