Grandmother’s Buttermilk Cornbread

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Few things are as comforting as warm, homemade cornbread. This recipe for Grandmother’s Buttermilk Cornbread brings a perfect balance of light sweetness, buttery richness, and just the right crumb. Whether you’re enjoying it alongside a bowl of chili, with a drizzle of honey, or all on its own, this traditional cornbread will have you savoring each bite. Let’s break down this beloved recipe and learn how to make cornbread just like Grandma used to do.

Why You’ll Love Grandmother’s Buttermilk Cornbread

This cornbread is a timeless recipe, rich in flavor and simple to make, with that irresistibly moist texture that only buttermilk can bring. Plus, by using a cast iron skillet, you get that wonderful crispy crust on the outside while keeping the inside soft and tender. It’s easy to make, full of classic flavors, and pairs beautifully with just about any meal.

Ingredients You’ll Need

To make this cornbread as close to Grandma’s as possible, you’ll want to gather the following simple, wholesome ingredients:

1 cup yellow cornmeal – Yellow cornmeal gives that beautiful golden color and authentic cornbread texture.
3/4 cup all-purpose flour – Adds lightness to the batter, ensuring the cornbread isn’t too dense.
1 tablespoon sugar – A touch of sweetness that complements the savory flavor.
1 1/2 teaspoons baking powder – Helps the cornbread rise and creates a fluffy texture.
1/2 teaspoon baking soda – Reacts with the buttermilk for extra lift.
1/4 teaspoon kosher salt – Enhances all the flavors.
6 tablespoons unsalted butter – Adds rich flavor and moisture; melted right in the skillet, it also creates a buttery crust.
1 1/2 cups buttermilk – Buttermilk makes the cornbread extra tender and brings a slight tanginess that’s absolutely delicious.
2 large eggs – Binds the ingredients and adds structure and moisture.

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Step-by-Step Instructions

Step 1: Preheat the Oven

Set the Oven Temperature: Preheat your oven to 425°F (220°C). Getting the oven nice and hot is key to achieving that signature crispy crust.
Prepare the Skillet or Baking Dish: If you’re using a cast iron skillet (highly recommended for that traditional texture!), place it in the oven to warm up while it preheats. This ensures an even, golden crust. If you’re not using a skillet, lightly grease an 8-inch baking dish and set it aside.

Step 2: Mix the Dry Ingredients

Combine the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients well ensures an even distribution of the leavening agents, which helps the cornbread rise evenly.

Step 3: Melt the Butter

Melt the Butter: Add the butter to your preheated skillet, letting it melt entirely. Once melted, carefully remove the skillet from the oven and let the butter cool slightly. This butter will add a rich flavor to the cornbread and will be folded into the wet ingredients for extra moistness.

Step 4: Prepare the Wet Ingredients

Combine Buttermilk, Eggs, and Butter: In a separate medium bowl, whisk together the buttermilk and eggs until smooth. Slowly pour in the slightly cooled melted butter, whisking as you go. Mixing the butter in slowly helps it incorporate evenly without cooking the eggs.

Step 5: Combine Wet and Dry Ingredients

Mix Everything Together: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; a few small lumps are okay. Overmixing can lead to dense, tough cornbread, so keep the stirring light!

Step 6: Pour the Batter and Bake

Pour the Batter into the Skillet or Dish: Carefully pour the batter into your hot, buttered skillet or prepared baking dish, spreading it evenly. The hot skillet will help create a beautifully golden, crispy crust on the bottom of the cornbread.
Bake: Place the skillet or baking dish in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The top should be a nice golden color, and the edges should look slightly crispy.

Step 7: Cool and Serve

Let It Rest: Remove the skillet from the oven and allow the cornbread to rest for 5-10 minutes. This resting time helps the cornbread set and makes it easier to cut.
Serve Warm: Slice into wedges or squares and serve while still warm. Cornbread is delicious on its own, but it’s also perfect with a pat of butter, a drizzle of honey, or even a spoonful of jam.

Tips for Perfect Cornbread Every Time

Use a Cast Iron Skillet: A cast iron skillet gives the cornbread a traditional texture with a perfectly crispy crust. If you don’t have one, a well-greased baking dish works fine too.
Don’t Overmix the Batter: Stir the batter just until the dry ingredients are moistened. Overmixing can make the cornbread tough.
Serve It Fresh: Cornbread tastes best when served warm from the oven. If you’re planning to serve it later, cover it to keep it from drying out and reheat gently before serving.

Delicious Serving Ideas

Grandmother’s Buttermilk Cornbread pairs beautifully with a variety of dishes. Here are a few serving ideas to inspire you:

Classic Comfort Food Pairing: Serve with a bowl of chili or hearty soup. The cornbread soaks up all the flavors, making each bite even more satisfying.
Honey and Butter: A warm slice topped with butter and a drizzle of honey is simple but unforgettable.
Southern Style: Serve alongside fried chicken, collard greens, or barbecue for a full southern-inspired meal.
Sweet Twist: For a slightly sweet take, top the cornbread with jam, apple butter, or cinnamon butter.

Recipe Variations

Looking to put a twist on Grandma’s classic recipe? Here are a few fun variations:

Jalapeño Cheddar Cornbread: Add 1/2 cup shredded cheddar cheese and 1 finely chopped jalapeño for a spicy, cheesy kick.
Honey Cornbread: Substitute the sugar with honey for a natural sweetness and a touch of floral flavor.
Herbed Cornbread: Add 1-2 tablespoons of chopped fresh herbs like rosemary or thyme to the dry ingredients for an earthy flavor.
Sweet Corn Cornbread: Stir in 1/2 cup of fresh or canned sweet corn kernels for added texture and a hint of sweetness.

Storage and Reheating

While cornbread is best enjoyed fresh, here’s how to store and reheat it if you have leftovers:

Storing: Let the cornbread cool completely, then store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Reheating: To reheat, wrap a slice in foil and warm it in the oven at 350°F (175°C) for about 10 minutes. You can also microwave a slice for 15-20 seconds, though this may soften the crust.

Nutritional Information

Here’s a general breakdown of the nutrition for one serving of Grandmother’s Buttermilk Cornbread (based on 8 servings):

Calories: 200 kcal
Protein: 5g
Carbohydrates: 24g
Fat: 10g
Fiber: 2g
Sugar: 3g

Frequently Asked Questions

Can I make this cornbread gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking flour. The texture will be slightly different, but it’ll still be delicious.
What if I don’t have buttermilk?
No worries! You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes, then use it as a buttermilk replacement.
Can I use a muffin tin instead?
Yes! This recipe works great in a muffin tin for individual servings. Just reduce the baking time to about 15-18 minutes, and keep an eye on them.
How do I prevent the cornbread from sticking to the skillet?
Preheat the skillet and ensure it’s well-greased with melted butter. This will help prevent sticking and create a crispy crust.