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
Scale
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
