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Grandmother’s Buttermilk Cornbread

A classic Southern buttermilk cornbread with a golden crust and tender crumb, perfect for pairing with chili, barbecue, or as a sweet treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8

Ingredients
  

  • - 8 tbsp unsalted butter
  • - ½ cup granulated sugar
  • - 1 cup yellow cornmeal
  • - 1 cup all-purpose flour
  • - 1 tsp baking soda
  • - 1 cup buttermilk
  • - 2 large eggs
  • - Salt to taste

Instructions
 

  • Preheat oven to 375°F (190°C).
  • In a large mixing bowl, combine sugar, cornmeal, flour, baking soda, and salt. Whisk in buttermilk and eggs until smooth.
  • Melt butter in a cast-iron skillet over medium heat. Remove from heat.
  • Pour batter into the skillet and gently stir to combine with melted butter.
  • Bake for 25-30 minutes, or until golden and a toothpick comes out clean.
  • Let cool slightly before slicing and serving.

Notes

- Use a cast-iron skillet for the best crust.
- Customize with jalapeños, shredded cheese, or bacon for extra flavor.