Description
Grandmother’s Buttermilk Cornbread is a timeless recipe passed down through generations, known for its tender crumb, golden crust, and rich flavor. This classic Southern dish brings comfort to any meal, pairing perfectly with chili, soups, barbecue, or even enjoyed on its own with butter and honey. The buttermilk gives it a tangy depth of flavor while keeping the texture moist, and the simple ingredients make it an easy recipe to prepare for both everyday meals and special gatherings.
Ingredients
- 1 cup cornmeal (preferably stone-ground for authentic flavor)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar (optional, for a slightly sweet touch)
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted (plus extra for greasing the pan)
Instructions
- Preheat the oven to 400°F (200°C) and place a cast-iron skillet or baking dish inside to heat while preparing the batter.
- In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk together buttermilk, eggs, and melted butter until smooth. Slowly fold the wet ingredients into the dry ingredients, mixing until just combined—avoid overmixing to keep the bread tender.
- Carefully remove the hot skillet from the oven, grease with butter, and pour the batter evenly into the pan. Bake for 20–25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow it to cool slightly before slicing and serving warm.
Servings
Makes 8 servings
Nutritional Info (per serving, approx.)
Calories: 210
Carbohydrates: 28g
Protein: 5g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 50mg
Sodium: 340mg
Fiber: 2g
Sugar: 3g
Notes
This cornbread can be made sweeter by increasing the sugar to ¼ cup or left completely unsweetened for a more traditional savory flavor. Using a cast-iron skillet helps achieve a crisp crust that is iconic in Southern cooking, but a standard baking dish works well too. Leftovers can be wrapped and stored at room temperature for up to two days or refrigerated for longer freshness.
Tips
For extra flavor, add chopped jalapeños, shredded cheddar cheese, or corn kernels to the batter before baking. To make it more rustic, replace half of the all-purpose flour with whole wheat flour. Always preheat the skillet for the best crust, and brush with melted butter right after baking for added richness.
Health Benefits
Cornmeal provides a good source of fiber and essential minerals such as magnesium and phosphorus, supporting digestive and bone health. Buttermilk is rich in probiotics that aid digestion and boost gut health. Eggs contribute protein and essential amino acids, while the moderate use of butter provides energy and fat-soluble vitamins. When prepared with reduced sugar, this cornbread can be a wholesome side dish without being overly indulgent.
Q & A
Q: Can I make this cornbread without buttermilk?
A: Yes, you can substitute buttermilk with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Q: How can I keep my cornbread moist?
A: Avoid overbaking and measure ingredients carefully. Using buttermilk and butter helps retain moisture.
Q: Can I freeze cornbread?
A: Yes, wrap slices in foil or plastic wrap and freeze for up to three months. Reheat in the oven for best results.
Q: What can I serve with cornbread?
A: Cornbread pairs wonderfully with chili, collard greens, fried chicken, soups, or even as a base for stuffing during the holidays.
Q: Can I make it gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend, and ensure your cornmeal is labeled gluten-free.