Here’s a classic Grandmother’s Buttermilk Cornbread recipe – moist, tender inside with a golden crust, just like old-fashioned Southern style.
🥘 Grandmother’s Buttermilk Cornbread
Ingredients
½ cup (1 stick) unsalted butter, melted
1 cup cornmeal (yellow or white, stone-ground if possible)
1 cup all-purpose flour
½ cup granulated sugar (reduce to ¼ cup if you like it less sweet)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 large eggs, beaten
1 ½ cups buttermilk
Instructions
Preheat oven to 375°F (190°C). Grease a cast iron skillet (preferred) or a 9-inch square baking dish. Place skillet in the oven to heat while you prepare the batter for a crisp crust.
Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt.
Mix wet ingredients: In another bowl, whisk buttermilk, eggs, and melted butter until smooth.
Combine: Add wet mixture into dry ingredients, stirring just until combined. (Don’t overmix – batter should be slightly lumpy.)
Bake: Pour batter into the hot greased skillet or pan. Bake 25–30 minutes, until top is golden and a toothpick inserted in the center comes out clean.
Cool & Serve: Let cool slightly before slicing. Serve warm with butter, honey, or alongside chili or stew.
🍯 Tips from Grandma’s Kitchen
For a savory cornbread, reduce sugar and add 1 cup shredded cheddar + 1–2 diced jalapeños.
For a sweeter version, increase sugar to ¾ cup.
Cast iron gives the best crispy edges – just like true Southern style.
👉 Do you want me to also include a buttermilk cornbread muffin version, perfect for individual servings?