Grandmother’s Buttermilk Cornbread is a timeless recipe that embodies the warmth of home cooking and Southern tradition. Known for its golden crust, tender crumb, and slightly tangy flavor from buttermilk, this cornbread has been a family staple for generations. Whether served with hearty chili, collard greens, or simply enjoyed with a pat of butter and drizzle of honey, it delivers both comfort and nostalgia. What makes this cornbread special is its simplicity and authenticity—no frills, just wholesome ingredients that come together to create a perfect balance of flavor and texture.
Ingredients
- 1 cup cornmeal (yellow or white, stone-ground preferred)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional, for a touch of sweetness)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus extra for greasing the pan)
Instructions
- Preheat the oven to 400°F (200°C). Place a cast-iron skillet or baking dish in the oven to heat while you prepare the batter. In a large bowl, whisk together cornmeal, flour, sugar (if using), baking soda, baking powder, and salt.
- In another bowl, whisk together buttermilk, eggs, and melted butter until smooth. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix, as it can make the cornbread dense.
- Carefully remove the hot skillet from the oven and grease with a little butter. Pour the batter into the skillet and spread evenly. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Allow to cool slightly before slicing and serving.
Servings
Makes 8 servings
Nutritional Info (per serving, approx.)
Calories: 210
Protein: 5g
Carbohydrates: 27g
Fat: 9g
Fiber: 2g
Sugar: 5g
Sodium: 290mg
Notes
Using a cast-iron skillet creates a crisp, golden crust that is difficult to achieve in other pans. If you prefer a sweeter version, increase the sugar to 1/3 cup. For a richer flavor, substitute half the butter with bacon drippings. This cornbread can be stored in an airtight container for up to three days or frozen for longer storage.
Tips
Always preheat your skillet for a perfectly crispy crust. If you want a lighter, fluffier cornbread, separate the eggs and beat the whites until soft peaks form, then fold them gently into the batter. To add more flavor, mix in shredded cheese, chopped jalapeños, or corn kernels before baking. Serve warm with butter, honey, or alongside savory dishes for best enjoyment.
Health Benefits
Cornmeal is a good source of fiber, iron, and B vitamins, which support energy and digestion. Using buttermilk not only adds flavor but also provides calcium and probiotics that promote gut health. Eggs contribute protein and essential amino acids. By moderating sugar and using butter in balance, this recipe can be a wholesome addition to meals while still honoring its traditional flavor.
Q & A
Q: Can I use milk instead of buttermilk?
A: Yes, you can substitute 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar to mimic buttermilk.
Q: Can I make it gluten-free?
A: Yes, use a gluten-free flour blend in place of all-purpose flour while keeping the cornmeal the same.
Q: How do I store leftover cornbread?
A: Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Q: Can I make cornbread muffins with this recipe?
A: Absolutely. Divide the batter into a greased muffin tin and bake at 375°F for 15–18 minutes.
Q: Why is my cornbread crumbly?
A: Overbaking or too little binding from eggs can cause crumbling. Ensure accurate measurements and baking time.