This classic, Southern-style buttermilk cornbread is a timeless recipe that’s both simple and incredibly flavorful. With a crisp, golden crust and a moist, tender crumb, it’s the perfect side dish for any meal. Passed down through generations, this cornbread brings comfort and nostalgia with every bite.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional, for a sweeter cornbread)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter or vegetable oil, plus extra for greasing
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a cast-iron skillet or an 8×8-inch baking dish with a little butter or oil and place it in the oven to heat.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter or oil until well combined.
- Combine and Stir: Pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the cornbread tough.
- Bake: Carefully remove the hot skillet or baking dish from the oven. Pour the batter into the hot skillet, spreading it evenly. The hot skillet will help create a crispy crust.
- Bake Time: Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly in the skillet before slicing. Serve warm with butter, honey, or your favorite topping.
Enjoy the comforting, homemade taste of Grandmother’s buttermilk cornbread!