Grandmother’s Buttermilk Cornbread Recipe
If there’s one recipe that brings back warm memories and the irresistible scent of home, it’s Grandmother’s Buttermilk Cornbread. This golden, slightly sweet classic is everything you want from comfort food: crisp edges, a tender crumb, and a flavor that’s rich without being heavy. Whether served alongside a hearty stew or savored solo with a pat of melting butter, Grandmother’s Buttermilk Cornbread is a slice of Southern tradition that’s simple, satisfying, and always the star of the table.
Ingredients You’ll Need
The magic of Grandmother’s Buttermilk Cornbread is in its simplicity. Each ingredient is a non-negotiable part of the charm: together, they create the perfect balance of flavor, moisture, and texture that makes this cornbread irresistible.
- Yellow cornmeal: The foundation for that signature golden color and classic, slightly gritty bite.
- All-purpose flour: Adds structure and tenderness, keeping the bread from being too crumbly.
- Granulated sugar: Just the right amount for a touch of sweetness that highlights the corn flavor.
- Baking powder: Gives the cornbread a lovely lift and lightness.
- Baking soda: Helps the buttermilk react for extra fluffiness.
- Salt: Essential for bringing all the flavors together.
- Large eggs: Bind everything together and add richness.
- Buttermilk: The not-so-secret ingredient that makes the crumb moist and tender with a subtle tang.
- Unsalted butter (melted): Infuses the cornbread with a rich, buttery flavor throughout.
- Vegetable oil (for greasing the skillet): Ensures that perfectly crisp, golden crust we all crave.
How to Make Grandmother’s Buttermilk Cornbread
Step 1: Preheat and Prep Your Skillet
Begin by preheating your oven to 425°F and sliding your trusty 9-inch cast iron skillet inside to get it piping hot. This step is key: a sizzling skillet guarantees that signature crunchy crust as soon as the batter hits the pan, just like Grandmother used to make. The anticipation starts building with the first whiff of warm iron!
Step 2: Mix the Dry Ingredients
While the skillet heats, grab a large mixing bowl and whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Giving these a good whisk not only combines everything evenly but also aerates the mixture for lighter, fluffier cornbread.
Step 3: Blend the Wet Ingredients
In a separate bowl, beat the eggs until smooth, then stir in the buttermilk and melted butter. This trio is the heart of Grandmother’s Buttermilk Cornbread, bringing moisture, richness, and that signature tang. It’s important to mix these well so the flavor is consistent throughout every bite.
Step 4: Combine and Stir
Pour the wet ingredients right into the bowl with your dry mixture. Stir gently, just until everything is combined. Don’t overmix—this is the secret to a tender crumb. A few streaks of flour are perfectly fine; they’ll disappear as the cornbread bakes.
Step 5: Prepare the Skillet and Bake
Carefully remove the now-blazing skillet from the oven (use those oven mitts!). Add the vegetable oil, swirling it around to coat the bottom and sides. Pour in your batter and spread it evenly—it’ll sizzle as it hits the pan, and that’s when you know you’re on the right track. Slide it back into the oven and bake for 20 to 25 minutes, until the top is golden brown and a toothpick comes out clean.
Step 6: Cool and Slice
Let your Grandmother’s Buttermilk Cornbread cool for a few minutes before slicing. This short wait helps the crumb set and makes it easier to serve perfect wedges. The hardest part is resisting the urge to dig in immediately!
How to Serve Grandmother’s Buttermilk Cornbread
Garnishes
A warm slice of Grandmother’s Buttermilk Cornbread practically begs for a pat of creamy butter, melting into every nook. For a special touch, drizzle on a bit of honey or a spoonful of homemade jam. Fresh herbs like chives or a sprinkle of flaky sea salt can add a lovely pop of flavor and color for the table.
Side Dishes
This cornbread shines alongside just about anything, but it’s a classic with hearty stews, chili, or barbecue. Try it with a bowl of slow-cooked beans, a steaming chicken and vegetable soup, or as a sidekick to a Southern-style fried chicken feast. The possibilities are endless, and each pairing lets the cornbread’s character shine.
Creative Ways to Present
For a fun twist, cut Grandmother’s Buttermilk Cornbread into cubes and serve as the base for a savory bread pudding or southern-style stuffing. Mini slices make a charming addition to picnic baskets, and thick slabs can even be split and filled with pulled pork or roasted veggies for a rustic sandwich. Presentation is all about making this classic your own!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which is rare!), wrap the cornbread tightly in plastic wrap or store in an airtight container at room temperature for up to two days. This helps lock in moisture and keeps the crumb from drying out, so every slice stays delicious.
Freezing
Grandmother’s Buttermilk Cornbread freezes beautifully! Let it cool completely, then wrap individual slices or the whole loaf in plastic and foil before placing in a freezer bag. It’ll keep its flavor and texture for up to three months—just thaw at room temperature when you’re ready for more.
Reheating
To reheat, simply pop slices in a 350°F oven for about 10 minutes or until warmed through. For a quick fix, a few seconds in the microwave works too, though the oven helps restore that coveted crispness on the edges.
FAQs
Can I use white cornmeal instead of yellow?
Absolutely! White cornmeal will give your cornbread a lighter color and slightly milder flavor, but it works just as well as yellow. The choice comes down to personal preference or what you have on hand.
What if I don’t have buttermilk?
No worries—make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk. Let it sit for a few minutes, and you’ll have a tangy homemade buttermilk that’s perfect for this recipe.
Can I make Grandmother’s Buttermilk Cornbread without a cast iron skillet?
Yes! While a cast iron skillet is traditional and gives the best crust, you can use a 9-inch round cake pan or an 8×8-inch square pan. Just be sure to grease it well, and you may need to adjust the baking time by a few minutes.
How can I make this cornbread more savory?
Simply reduce or omit the sugar for a savory version. You can also stir in extras like chopped jalapeños, shredded cheese, or fresh herbs for an added flavor punch.
What’s the best way to keep my cornbread moist?
The key is not to overbake it and to store it properly. Buttermilk and melted butter do most of the heavy lifting for moisture, but wrapping leftovers tightly or storing them in an airtight container will keep them soft and tender for days.
Final Thoughts
There’s something truly special about baking and sharing Grandmother’s Buttermilk Cornbread. Every slice feels like a warm hug from the past, filled with comfort and joy. I hope you’ll gather your ingredients and give this cherished recipe a try—the simple steps and timeless flavor are sure to win a place in your own kitchen traditions!
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Grandmother’s Buttermilk Cornbread Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Grandmother’s Buttermilk Cornbread is a classic Southern American recipe featuring a perfect balance of slightly sweet and savory flavors. Baked in a hot cast iron skillet, it boasts a golden crust with a moist, tender crumb inside—a beloved side dish ideal for pairing with hearty meals or enjoying on its own.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 tablespoon vegetable oil (for greasing the skillet)
Instructions
- Preheat the Oven and Skillet: Preheat your oven to 425°F (220°C). Place a 9-inch cast iron skillet inside the oven to heat thoroughly while you prepare the batter, ensuring a crispy crust.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs lightly. Then stir in the buttermilk and melted unsalted butter until well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until the mixture is combined—do not overmix to keep the cornbread tender.
- Prepare the Hot Skillet: Carefully remove the heated skillet from the oven. Add the tablespoon of vegetable oil and swirl to coat the bottom and sides evenly.
- Bake the Cornbread: Pour the batter into the oiled skillet, spreading it evenly. Place the skillet back into the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the skillet from the oven and let the cornbread cool slightly before slicing. Serve warm as a delightful side dish to your meal.
Notes
- For a more savory cornbread, reduce or omit the sugar.
- Add chopped jalapeños, shredded cheese, or corn kernels to the batter for extra flavor and texture.
- Using a cast iron skillet ensures a crispy crust, but a similar oven-safe skillet or baking dish can be used as a substitute.
- Ensure not to overmix the batter to avoid tough cornbread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
