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
Scale
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.
