If you’re searching for that warm, comforting taste of home, look no further than Grandmother’s Buttermilk Cornbread Recipe. This recipe brings together the perfect harmony of sweet, buttery, and slightly tangy flavors wrapped in a golden crust with a tender crumb inside. Every bite tells a story of tradition, family, and pure Southern comfort that you’ll want to savor again and again. Whether it’s for a family dinner or a special occasion, this cornbread is your golden ticket to that nostalgic feeling of homemade goodness that only a classic, lovingly made dish can deliver.
Ingredients You’ll Need
These ingredients are refreshingly simple but absolutely essential—they each play a unique role in creating that iconic texture and rich flavor you expect from Grandmother’s Buttermilk Cornbread Recipe.
- Yellow cornmeal: The star for that unmistakable cornbread flavor and a slightly grainy texture that’s pure southern charm.
- All-purpose flour: Provides structure and tenderness to create the perfect crumb.
- Granulated sugar: Adds just a touch of sweetness that balances the savory notes.
- Baking powder: Ensures the bread rises beautifully and becomes light and fluffy.
- Baking soda: Reacts with the buttermilk for extra lift and subtle tanginess.
- Salt: Enhances all the flavors and prevents blandness.
- Buttermilk: Brings moisture, a gentle tang, and helps with tenderness.
- Large eggs: Bind everything together and add richness.
- Unsalted butter (melted): Imparts richness and keeps the cornbread moist with a lovely buttery flavor.
- Optional butter for serving: Because everything tastes better with a little extra buttery indulgence.
How to Make Grandmother’s Buttermilk Cornbread Recipe
Step 1: Preheat and Prepare Your Skillet
Start by preheating your oven to 400°F and placing a 9-inch cast iron skillet inside to get beautifully hot. This step is key because the hot skillet creates a crispy, golden crust that’s simply irresistible. The heat also helps the batter start cooking immediately for that perfect texture contrast.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Combining the dry ingredients first ensures that your baking agents and seasonings are evenly distributed, setting the stage for a cornbread that rises perfectly and tastes well-balanced.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk and large eggs until smooth. Then, gently stir this wet mixture into the dry ingredients until just combined. Overmixing can make cornbread tough, so stop as soon as you no longer see dry flour. Finally, fold in the melted unsalted butter to add moisture and richness to the batter.
Step 4: Pour and Bake
Carefully remove the sizzling hot skillet from the oven, and swirl a small pat of butter around the bottom and sides to prevent sticking and add flavor. Pour your batter in and smooth the surface with a spatula. Bake uncovered for 20 to 23 minutes, or until the top turns a beautiful golden brown and a toothpick inserted into the center comes out clean.
Step 5: Cool and Serve
Allow the cornbread to cool in the skillet for at least 10 minutes. This brief resting time helps it set, making slicing easier and preventing crumbly pieces. Serve warm with a pat of butter if you desire—the melty finish heightens the appeal and makes it feel like a genuine treat.
How to Serve Grandmother’s Buttermilk Cornbread Recipe
Garnishes
Although this cornbread is delightful all on its own, a touch of garnishing can elevate the experience. Try topping slices with a little honey butter or sprinkle flaky sea salt on warm pieces to enhance the flavors. Fresh herbs like chives or thyme can also add a surprising fresh note that pairs beautifully with the richness.
Side Dishes
Grandmother’s Buttermilk Cornbread Recipe shines as a perfect companion to southern classics such as hearty chili, creamy collard greens, smoky barbecue ribs, or a steaming bowl of chicken and vegetable soup. Its slightly sweet and savory notes complement spicy and rich dishes alike, making it a versatile side on any dinner table.
Creative Ways to Present
Want to wow your guests? Serve the cornbread cut into wedges straight from the cast iron skillet—that rustic, homey look is irresistible. You can also turn it into sweet or savory mini sandwiches by layering with pimento cheese or honey-glazed ham. For brunch, try crumbling it over scrambled eggs or using it as a base for a skillet bread pudding with berries and cream.
Make Ahead and Storage
Storing Leftovers
If you have leftover cornbread, store it in an airtight container at room temperature for up to two days. Keeping it sealed preserves its moisture and ensures every bite stays as tender as when freshly baked.
Freezing
This cornbread freezes beautifully. Wrap it tightly in plastic wrap and then foil, or place it in a freezer bag to prevent freezer burn. It will keep well for up to three months, making it a convenient ready-to-go treat for busy days or unexpected guests.
Reheating
Reheat slices gently in a warm oven at 350°F for about 10 minutes, or pop them in the toaster oven to revive that crisp crust. For a quick option, microwave a slice for 15-20 seconds, then finish off in a hot skillet with a little butter for a freshly toasted finish.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk with 1 tablespoon of vinegar or lemon juice added per cup of milk to mimic the acidity of buttermilk. Let it sit for 5 minutes before using to help your cornbread rise and get that classic tang.
What is the best type of cornmeal to use?
Yellow medium-ground cornmeal is traditional and yields a tender, familiar texture. If you prefer a more rustic cornbread with a bit more crunch, stone-ground cornmeal is a fantastic alternative, adding a wonderful depth of flavor.
Can I add extra mix-ins like cheese or corn kernels?
Absolutely! Adding half a cup of fresh corn kernels or shredded sharp cheddar cheese to the batter creates delightful variations that complement the base flavor beautifully. Just fold them in gently before baking.
Is cast iron necessary for baking this cornbread?
While a cast iron skillet is recommended because it creates a perfectly crisp crust, you can bake this cornbread in a regular baking pan. Just be sure to preheat the pan or add a little extra butter for that golden finish.
How do I make this recipe vegan or dairy-free?
To adapt the Grandmother’s Buttermilk Cornbread Recipe, use plant-based milk mixed with a tablespoon of vinegar as a buttermilk substitute, and replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Use vegan butter for the melted butter step to keep it dairy-free but still rich.
Final Thoughts
Grandmother’s Buttermilk Cornbread Recipe is truly a timeless treasure, blending simple ingredients with warmth and love to create something that feels like a hug on a plate. Whether you’re new to cornbread or a seasoned baker, this recipe invites you to slow down and enjoy the comfort of home-cooked tradition. So, grab your skillet and give it a try—one bite and you’ll understand why this recipe has been cherished for generations.
Print
Grandmother’s Buttermilk Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Grandmother’s Buttermilk Cornbread is a classic Southern American favorite that combines the crunchy texture of yellow cornmeal with the moistness of buttermilk. Baked in a hot cast iron skillet for a perfectly golden crust, this bread is rich yet simple, ideal for serving warm with butter or as a side to any savory meal.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Optional
- Additional butter for serving
- 1/2 cup corn kernels or shredded cheddar cheese (optional for variation)
Instructions
- Preheat the oven: Set your oven to 400°F and place a 9-inch cast iron skillet inside to heat up while you prepare the batter. This ensures the skillet is hot enough for a crispy crust.
- Mix dry ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk with the eggs until smooth.
- Combine wet and dry: Gradually stir the wet mixture into the dry ingredients until just combined, then fold in the melted butter ensuring the batter is uniform but not overmixed.
- Prepare the skillet: Carefully remove the hot skillet from the oven and swirl in a small pat of butter to coat the bottom and sides, preventing sticking and adding flavor.
- Bake the cornbread: Pour the batter into the hot skillet and smooth the top with a spatula. Place it in the oven and bake for 20 to 23 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cornbread cool in the skillet for at least 10 minutes before slicing. Serve warm with butter if desired for the best taste and texture.
Notes
- For a more rustic texture, use stone-ground cornmeal instead of regular cornmeal.
- Add 1/2 cup of corn kernels or shredded cheddar cheese to the batter for a delicious variation.
- If buttermilk isn’t available, substitute whole milk with 1 tablespoon of vinegar and let it sit for 5 minutes.
