If there’s one classic that brings warmth, comfort, and a touch of nostalgia to the table, it’s none other than Grandmother’s Buttermilk Cornbread Recipe. This cherished recipe combines the humble ingredients of cornmeal, buttermilk, and butter into a golden, tender loaf that is perfectly moist with a slight crispness on the outside. Whether you’re pairing it with a hearty stew or enjoying it straight from the skillet with a drizzle of honey, this cornbread always feels like a cozy hug on a plate. It’s the kind of recipe passed down through generations, offering both simplicity and soulful flavor in every bite.
Ingredients You’ll Need
Gathering simple, everyday ingredients is the secret to making this cornbread shine. Each component has a purpose, from the cornmeal’s characteristic grainy texture and sweet flavor to the buttermilk’s tang that keeps the bread unbelievably tender.
- Cornmeal: Use yellow or white for authentic texture and that satisfying crunch that defines classic cornbread.
- All-purpose flour: Adds structure and softness to balance the cornmeal’s heartiness.
- Granulated sugar (optional): Just a touch sweetens the bread without overpowering its natural corn flavor.
- Baking powder: Helps the bread rise lightly and stay fluffy.
- Baking soda: Reacts with the buttermilk for a tender crumb and perfect lift.
- Salt: Enhances all the flavors and balances sweetness.
- Large eggs: Bind the ingredients together and contribute to richness.
- Buttermilk: Brings moisture, a slight tang, and reacts with baking soda for extra fluffiness.
- Unsalted butter (melted): Adds buttery richness and helps keep the cornbread moist.
- Vegetable oil: Ensures a tender crumb and helps with greasing the skillet for that delightful crispy crust.
How to Make Grandmother’s Buttermilk Cornbread Recipe
Step 1: Preheat and Prepare Your Skillet
Start by heating your oven to 400°F, placing a 9-inch cast iron skillet or baking dish inside. This step is crucial because pouring the batter into a hot skillet creates that irresistible crispy crust we all love.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar if you’re using it, baking powder, baking soda, and salt. Combining them evenly ensures your cornbread rises perfectly and every bite is balanced in flavor.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs until smooth, then mix in the buttermilk, melted butter, and vegetable oil. This blend of wet ingredients brings moisture and richness to the batter, making the cornbread tender but not heavy.
Step 4: Bring It All Together
Pour the wet ingredients into the dry and stir gently until just combined. Be careful not to overmix—the batter should have some texture to it to deliver the classic crumb you expect from Grandmother’s Buttermilk Cornbread Recipe.
Step 5: Bake to Golden Perfection
Carefully remove the hot skillet from the oven and grease it lightly with oil or butter. Pour in your batter and spread it evenly. Bake for 20 to 25 minutes until the top turns a gorgeous golden brown and a toothpick inserted in the center comes out clean. Let it rest for a few minutes before slicing to keep every bite tender and moist.
How to Serve Grandmother’s Buttermilk Cornbread Recipe
Garnishes
Elevate your cornbread with a generous pat of butter melting warm on top or a drizzle of honey for a perfect sweet and savory contrast. For a bit of fresh brightness, sprinkle chopped chives or scallions right before serving—simple, yet delightful.
Side Dishes
Grandmother’s Buttermilk Cornbread Recipe pairs beautifully alongside hearty chili, slow-cooked greens, or barbecue favorites. Use it as a scoop for beans or soups, or make a meal of it with a dollop of pinto beans and a fresh salad on the side.
Creative Ways to Present
Try cubing leftover cornbread to make croutons for a southwestern-style salad or crumble it over baked casseroles for a crunchy topping. You could even toast slices and serve with creamy pimento cheese for a southern-inspired snack that is sure to impress.
Make Ahead and Storage
Storing Leftovers
Wrap your cornbread tightly in plastic wrap or store in an airtight container at room temperature for up to two days. It holds its texture best when eaten fresh but still tastes great the next day.
Freezing
If you want to save cornbread for longer, wrap individual slices tightly in plastic wrap and aluminum foil, then store in the freezer for up to three months. This way you can enjoy a warm slice anytime without fuss.
Reheating
Reheat slices in a toaster oven or regular oven at 350°F for about 10 minutes to regain that freshly baked crispness. Microwave reheating works too but can make it a bit softer, so a quick oven toast is best for preserving texture.
FAQs
Can I substitute regular milk for buttermilk?
To get the tangy tenderness that buttermilk provides, you can make a simple substitute by adding one tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for 5 minutes before using in the recipe.
Is it necessary to use a cast iron skillet?
While a cast iron skillet helps create that iconic crispy crust with even heat distribution, you can use any oven-safe baking dish. Just keep in mind the texture and crust might be slightly different.
Can I make this cornbread gluten-free?
Absolutely! Try substituting the all-purpose flour with a gluten-free flour blend suited for baking. The texture might change a bit but the flavor will still shine.
How do I add more flavor or texture?
Add ½ cup of corn kernels for a juicy bite, diced jalapeños for some heat, or shredded cheddar cheese for a rich, melty finish. Each addition brings a new twist to the traditional cornbread.
What’s the best way to slice cornbread?
Wait until it cools slightly to let the crumb set, then use a sharp knife to cut into wedges if baked in a skillet or squares if baked in a pan. This helps keep the slices neat and the texture intact.
Final Thoughts
If you’ve never tried Grandmother’s Buttermilk Cornbread Recipe, you’re in for a treat that feels like a warm embrace from the past. It’s simple, reliable, and endlessly versatile—perfect for bringing everyone together around the table. I promise once you bake it, this recipe will become a bookmark for your kitchen favorites. So go ahead, gather your ingredients, and experience the joy that a true homemade cornbread can bring!
Print
Grandmother’s Buttermilk Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Grandmother’s Buttermilk Cornbread is a classic Southern American side dish known for its moist, tender crumb and golden crust. Made with a simple blend of cornmeal, flour, buttermilk, and eggs, this easy homemade cornbread is baked in a hot cast iron skillet for a perfect golden top. Whether served warm with butter and honey or alongside chili and greens, this traditional recipe brings comforting, old-fashioned flavors to your table.
Ingredients
Dry Ingredients
- 1 cup cornmeal (yellow or white)
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- ¼ cup unsalted butter (melted)
- 2 tablespoons vegetable oil (plus more for greasing skillet)
Instructions
- Preheat the Oven: Preheat your oven to 400°F. Place a 9-inch cast iron skillet or baking dish in the oven while it heats to get it nice and hot for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt to evenly distribute all the leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then stir in the buttermilk, melted butter, and vegetable oil until fully blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the cornbread light and tender.
- Prepare the Skillet: Carefully remove the hot skillet from the oven. Grease it lightly with additional vegetable oil or butter to prevent sticking.
- Bake the Cornbread: Pour the batter into the hot skillet and spread it evenly. Bake in the preheated oven 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: Allow the cornbread to cool slightly before slicing and serving. Enjoy it warm with butter, honey, or as a side to chili and greens.
Notes
- For extra flavor, add ½ cup of corn kernels, diced jalapeños, or shredded cheddar cheese to the batter.
- This cornbread tastes delicious served warm with butter or honey.
- Perfect accompaniment alongside chili, stews, and sautéed greens for a hearty meal.
- Use a cast iron skillet for best texture and crust, but a baking dish works well too.
