Description
A Southern classic passed down through generations, Grandmother’s Buttermilk Cornbread features a crispy golden crust and tender, tangy center. Perfect for family dinners, holiday feasts, or a simple comfort-food side.
Ingredients
1 cup yellow cornmeal (preferably stone-ground)
1/2 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 tbsp neutral oil (for skillet)
Instructions
Preheat oven to 425°F (218°C). Place a cast iron skillet with oil in the oven while it preheats.
In a large bowl, whisk cornmeal, flour, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, eggs, and melted butter.
Combine wet and dry ingredients just until mixed—do not overmix.
Carefully remove hot skillet, swirl oil to coat, and pour in the batter (it should sizzle).
Bake for 20–25 minutes or until golden and a toothpick inserted in the center comes out clean.
Let rest 10 minutes before slicing and serving.
Notes
For added flavor, mix in cheddar cheese, jalapeños, or corn kernels.
Substitute gluten-free flour for a gluten-free version.
Avoid overmixing to keep the texture tender.
Store leftovers wrapped at room temperature for 1–2 days or in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern, American
Keywords: cornbread, buttermilk cornbread, Southern cooking, cast iron skillet, traditional recipes, comfort food, easy baking