If you’ve ever longed for a bite of old-fashioned comfort, look no further than Grandmother’s Buttermilk Cornbread. This golden, tender bread is the stuff of kitchen memories—slightly sweet, moist, and full of that unmistakable Southern character. Whether you snuggle it up next to a steaming bowl of chili or enjoy it with a simple drizzle of honey, every square brings a taste of nostalgia and warmth. If you love homemade baking that’s quick and bursting with tradition, Grandmother’s Buttermilk Cornbread is destined to become a staple at your table.
Ingredients You’ll Need
The secret to Grandmother’s Buttermilk Cornbread is starting with humble, wholesome ingredients that each deserve a spotlight. Each one plays an important role, whether it’s adding texture, keeping things moist, or lending that signature cornbread flavor—nothing complicated, just pure comfort in every bite.
- Cornmeal: The heart of all cornbread, bringing that beautiful yellow color and slightly coarse crumb we all crave.
- All-purpose flour: Gives a touch of tenderness while helping your cornbread hold together just right.
- Granulated sugar (optional): Just a hint adds a gentle sweetness, or omit for a more savory result—totally up to you.
- Baking powder: Lends lift and fluffiness that makes the cornbread rise tall and light.
- Baking soda: Works hand-in-hand with the buttermilk for just the right amount of rise and tang.
- Salt: Brings out the natural flavors and balances the sweetness, if you’ve used sugar.
- Eggs: Help bind everything together and provide structure for a moist crumb.
- Buttermilk: The not-so-secret ingredient for that old-fashioned tang and impossibly tender texture.
- Unsalted butter, melted: Rich flavor and a perfectly golden, crisp crust—don’t forget extra for greasing the skillet!
How to Make Grandmother’s Buttermilk Cornbread
Step 1: Preheat the Oven and Skillet
Start by setting your oven temperature to 425°F. Pop a 9-inch cast iron skillet inside to preheat—the cast iron is key for creating that irresistible, golden crust reminiscent of the cornbread your grandmother used to make. Give it at least 10 minutes to get blazing hot; that sizzle when you pour in the batter is pure magic.
Step 2: Gather and Mix Dry Ingredients
While your skillet heats, whisk together cornmeal, flour, sugar (if you want a hint of sweetness), baking powder, baking soda, and salt in a large bowl. Mixing these dry ingredients first guarantees a loaf that rises evenly and tastes just right in every corner.
Step 3: Combine Wet Ingredients
In a separate bowl, crack in your eggs, pour in the good buttermilk, and add that freshly melted butter. Whisk until completely smooth and glossy—this step ensures your batter will be lump-free and bake up beautifully tender.
Step 4: Bring It All Together—But Don’t Overmix
Pour the wet ingredients into the bowl with your dry mix. Gently fold everything together until just combined—trust me, less is more. Overmixing will make your cornbread tough, and you want those pockets of buttery tenderness.
Step 5: Prep and Fill the Hot Skillet
Carefully remove the hot skillet from the oven (use oven mitts, it gets seriously hot!) and drop in a pat of butter. Swirl it around so every inch gets coated, then pour in your batter. You should hear a satisfying sizzle as it hits the pan—music to any cornbread lover’s ears. Smooth the top and slide it back into the oven.
Step 6: Bake to Perfection
Let Grandmother’s Buttermilk Cornbread bake for 20 to 25 minutes. When it’s ready, the top will be a deep, inviting gold, and a toothpick poked in the center should come out clean. Let it cool slightly to finish setting before you cut it—if you can resist!
How to Serve Grandmother’s Buttermilk Cornbread
Garnishes
For a classic twist, brush the top of your warm cornbread with an extra dab of butter the moment it comes out of the oven. For even more nostalgic flair, serve with a drizzle of honey or a scatter of coarse sea salt on top. Fresh herbs or sliced jalapeños make for a fun visual and flavor boost, especially if you switched to a savory version.
Side Dishes
Pair Grandmother’s Buttermilk Cornbread with a hearty bowl of chili, comforting stews, or homemade baked beans. It’s the perfect companion for Southern favorites like collard greens, barbecue, or even a simple pot of soup. Anything saucy or robust welcomes a warm wedge of this cornbread on the side.
Creative Ways to Present
If you want to get playful, try slicing the cornbread into cubes and serving on a platter as dippers for cheesy fondue or smoky pimento cheese. Use it as the tasty base for mini sliders, or pile on pulled pork and quick-pickled onions for an irresistible bite. Leftover squares even work as a filling savory breakfast, topped with a fried egg and a sprinkle of hot sauce.
Make Ahead and Storage
Storing Leftovers
If your crew doesn’t polish off every crumb, Grandmother’s Buttermilk Cornbread keeps well. Just wrap the cooled slices or wedges in plastic wrap or foil and store them in an airtight container at room temperature for up to two days. It stays moist and flavorful, perfect for easy snacking.
Freezing
For longer storage, wrap individual slices snugly and pop them in a freezer bag. Squeeze out excess air and freeze for up to three months. Thaw overnight in the fridge, or gently reheat in the oven—either way, it tastes as good as fresh-baked.
Reheating
To bring back that just-baked magic, warm your cornbread in a 325°F oven for 10 minutes. For a quick fix, a few seconds in the microwave works too, but a bit of butter and a short oven trip really revives the crust and flavor.
FAQs
Can I make Grandmother’s Buttermilk Cornbread without a cast iron skillet?
Absolutely! While cast iron delivers the ultimate crispy edges, you can use a pie plate or square baking dish instead. Just grease it well and keep an eye on baking time, since it may finish a minute or two quicker.
Is it necessary to use buttermilk?
Buttermilk gives this cornbread its signature tang and tenderness. If you’re out, make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes before using.
How do I make this recipe gluten-free?
Simply swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The results are remarkably close to the original—still moist, flavorful, and comforting.
Can I add extra mix-ins, like cheese or jalapeños?
Of course! Grandmother’s Buttermilk Cornbread is endlessly customizable. Stir in shredded cheddar, fresh corn kernels, chopped herbs, or even a handful of cooked bacon for your own signature spin.
Why shouldn’t I overmix the batter?
Stirring too much activates the gluten in the flour and can make your cornbread dense and dry. For the lightest, most tender crumb, mix just until you don’t see any more dry flour—it’s fine if the batter is a little lumpy.
Final Thoughts
If you’re craving honest-to-goodness comfort from your oven, Grandmother’s Buttermilk Cornbread is the answer. Every bite is a warm invitation to gather, share, and savor the flavors of home. Give this recipe a try—the simple traditions might just become your new family favorite.
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Grandmother’s Buttermilk Cornbread Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Grandmother’s Buttermilk Cornbread is a classic Southern American side dish that is easy to make and pairs perfectly with soups, stews, or enjoyed on its own. This homemade cornbread is moist, slightly sweet, and has a delicious golden crust.
Ingredients
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted (plus more for greasing the skillet)
Instructions
- Preheat the oven and skillet: Preheat the oven to 425°F. Place a 9-inch cast iron skillet in the oven to preheat.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry and stir just until combined—do not overmix.
- Bake: Remove the hot skillet from the oven, coat with butter, pour the batter in, and bake for 20–25 minutes until golden brown.
- Serve: Let cool slightly before slicing and serving warm.
Notes
- For a more savory version, omit the sugar and add jalapeños or shredded cheddar.
- Best served fresh with butter, honey, or alongside soups and stews.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
