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
Scale
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.
