Grandmother’s Buttermilk Cornbread: A Southern Classic
Few things evoke memories of cozy family dinners like a warm skillet of Buttermilk Cornbread. This Southern classic, passed down through generations, combines the perfect balance of sweetness and savory flavors. Whether it’s served alongside a hearty bowl of chili, a plate of barbecue, or simply on its own with a dollop of butter, this cornbread is a true comfort food.
This recipe features the timeless combination of cornmeal, buttermilk, and butter, creating a moist and tender crumb with a golden, crispy crust. Simple yet flavorful, it’s easy to see why this dish has remained a beloved staple in kitchens across the country.
Why You’ll Love This Recipe
- Authentic Flavor: Inspired by traditional Southern cooking.
- One-Pan Wonder: Prepared and baked in the same skillet for easy cleanup.
- Perfect Pairing: Complements soups, stews, and barbecued meats beautifully.
- Quick & Simple: Ready in just 30 minutes with minimal effort.
Ingredients You’ll Need
- 8 Tbsp. unsalted butter: Adds rich, buttery flavor and helps create a golden crust.
- ½ cup granulated sugar: Balances the savory elements with a touch of sweetness.
- 1 cup yellow cornmeal: Provides the classic cornbread texture and flavor.
- 2 large eggs: Helps bind the batter for a tender crumb.
- 1 cup buttermilk: The acidity enhances the cornbread’s moistness and flavor.
- 1 tsp baking soda: Leavens the batter for a fluffy texture.
- 1 cup all-purpose flour: Balances the cornmeal for a softer crumb.
- Salt to taste: Enhances all the flavors.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
2. Mix the Batter
In a mixing bowl, combine the sugar, cornmeal, eggs, buttermilk, baking soda, flour, and salt. Stir until the batter is smooth and creamy.
3. Melt the Butter
In an oven-safe skillet (such as cast iron), melt the butter over medium heat on the stovetop. Once fully melted, remove the skillet from the heat.
4. Combine Butter and Batter
Pour the prepared batter into the skillet with the melted butter. Use a whisk to gently mix the batter and butter until well incorporated.
5. Bake
Place the skillet in the preheated oven and bake for 25-30 minutes. The cornbread is ready when it is golden brown on top and a toothpick inserted in the center comes out clean.
6. Serve
Allow the cornbread to cool slightly before slicing. Serve warm with a pat of butter or drizzle of honey for an extra touch of indulgence.
Pro Tips for Perfect Cornbread
- Use a Cast-Iron Skillet: It creates an evenly cooked cornbread with a crispy crust.
- Don’t Skip the Buttermilk: The acidity is key to the cornbread’s tender texture.
- Customize Your Cornbread: Add diced jalapeños, shredded cheese, or even cooked bacon for a flavorful twist.
Serving Suggestions
Grandmother’s Buttermilk Cornbread pairs wonderfully with:
- Chili or stew
- Barbecue ribs or pulled pork
- A side of collard greens or baked beans
- As a dessert with honey butter
Storage & Reheating
- Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days.
- Reheating: Warm slices in the oven at 300°F for 10 minutes or in the microwave for 20-30 seconds.