![](https://www.pinterest.com/pin/create/button/?url=http://storethisnotthat.com/recipe/one-bowl-whole-wheat-cornbread/&media=https://i0.wp.com/storethisnotthat.com/wp-content/uploads/2018/06/one-bowl-buttermilk-cornbread-recipe.png?resize=400%2C600&description=<span style="caret-color: #000000; color: #000000; font-family: -webkit-standard; font-size: medium;">This is my mother-in-law's famous recipe and I can assure you, it's the best cornbread ever!</span> data-pin-do=)
Directions
1Melt butter in a large microwave safe bowl. Add in sugar and stir well.
2Add eggs and beat until well blended.
3Stir in buttermilk and soda and stir into sugar-egg-butter mixture.
4Add cornmeal, flour, and salt and stir until just blended.
5Pour into greased 8 inch square pan.
6Bake at 375 (Note: for glass pan reduce heat to 350 degrees) about 30 minutes or until it begins to pull away form sides of pan.
7Serve piping hot with butter and honey.
So funny story, one time I completely forgot to put the butter in and my family loved it! So if you'd like, you can omit the butter and put it where it counts....slathered on top of the warm cornbread. 😉
You can also skip a step if you're using the powdered milk buttermilk substitute. Simply add the dry powdered milk in with the flour and add the water and vinegar to the wet ingredients in the recipe.
Brittany DeCaires
August 14, 2018
you mentioned vinegar in your comment below but it is not mentioned in the recipe. I’m hoping to make this tomorrow.