Grandmother’s Buttermilk Cornbread recipe
Grandmother’s Buttermilk Cornbread is a timeless classic that brings warmth and comfort to the table. With its golden crust and tender, moist crumb, this recipe is the perfect side for hearty stews, soups, or even a simple, comforting snack.
Made with wholesome ingredients like buttermilk, yellow cornmeal, and rich butter, each bite offers a balance of sweetness and savory flavor. The simplicity of the preparation makes it an ideal recipe for both novice and experienced bakers looking to recreate a taste of tradition.
Whether served fresh out of the oven or reheated for breakfast, Grandmother’s Buttermilk Cornbread delivers a nostalgic, homey flavor that’s sure to satisfy. This classic recipe is your go-to for family gatherings or cozy nights at home.
Grandmother’s Buttermilk Cornbread Ingredients
Unsalted Butter
Melted into the batter, this rich butter creates a tender, moist cornbread with a golden crust, adding depth and a velvety finish to each bite.
Yellow Cornmeal
The heart of the recipe, cornmeal brings that quintessential texture and slightly sweet, nutty flavor that defines traditional cornbread.
Buttermilk
Its creamy tanginess balances the sweetness, giving the cornbread a tender crumb and ensuring a perfectly soft texture.
Large Eggs
Eggs bind the ingredients together, adding structure and a fluffy, light texture to this classic Southern treat.
Granulated Sugar
A touch of sweetness that enhances the cornmeal’s natural flavor, creating a perfect harmony between sweet and savory.
Grandmother’s Buttermilk Cornbread
Recipe Tips
1. Use Room Temperature Ingredients
To achieve the best texture, make sure your eggs and buttermilk are at room temperature before mixing. Room temperature ingredients blend more evenly, helping the batter stay smooth and airy. This simple step ensures your cornbread is light and fluffy, with a more consistent rise during baking.
2. Don’t Skip the Skillet
The oven-safe skillet is key to achieving that classic, crispy cornbread crust. Heating the butter directly in the skillet not only prevents sticking but also creates a rich, caramelized bottom layer. When you pour the batter into the hot skillet, you’ll hear a satisfying sizzle—that’s the secret to a beautiful golden crust.
3. Adjust the Sweetness
The amount of sugar in this recipe strikes a balance between sweet and savory. If you prefer your cornbread sweeter, you can increase the sugar slightly or add a drizzle of honey to the batter. For a more savory version, reduce the sugar and add extra salt or a sprinkle of herbs like rosemary or thyme.
What to Serve with Grandmother’s Buttermilk Cornbread
1. Hearty Chili
The slightly sweet and buttery flavor of this cornbread pairs perfectly with a bowl of hearty chili. The warm, crumbly texture soaks up every bit of the rich, spiced tomato base, making each bite a perfect combination of sweet, savory, and spicy.
2. Southern Greens
Serve your cornbread alongside a side of sautéed collard greens or mustard greens. The cornbread’s warmth and richness balance the earthiness of the greens, while its crumbly texture contrasts nicely with their tender, slightly bitter bite.
3. Honey Butter
Elevate your cornbread with a side of honey butter. A simple mix of softened butter and honey transforms each slice into a sweet, melt-in-your-mouth delight. It’s a perfect complement to the warm, toasty notes of the cornbread, adding a touch of indulgence.
FAQ
1. Can I use regular milk instead of buttermilk?
While buttermilk provides a tangy flavor and tender texture, you can substitute it with regular milk and a tablespoon of vinegar or lemon juice. Let the mixture sit for 5 minutes before adding it to the batter to create a similar result.
2. How do I store leftover cornbread?
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze. To reheat, thaw and warm in the oven at 300°F until heated through.
3. Can I make this cornbread in a baking dish instead of a skillet?
Yes, you can use a baking dish if you don’t have a skillet. A 9×9 inch baking dish works well. However, you may miss out on the crispy crust that the hot skillet provides. Adjust the baking time slightly, keeping an eye on the top for golden browning.
4. Why is my cornbread dry?
If your cornbread comes out dry, it may have been overbaked. Check for doneness a few minutes before the end of the baking time, and remove it when a toothpick inserted into the center comes out clean. Using the full amount of buttermilk and butter also helps maintain moisture.
Grandmother’s Buttermilk Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 cup buttermilk
- 8 tablespoons unsalted butter
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon baking soda
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking soda, and a pinch of salt. Stir until evenly blended.
- Add the large eggs and buttermilk to the dry mixture. Mix until the batter is smooth and creamy, free of lumps.
- Heat an oven-safe skillet over medium heat and melt the unsalted butter. Once fully melted, remove the skillet from the stovetop.
- Pour the prepared batter into the skillet, gently mixing the batter with the melted butter until thoroughly combined.
- Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool slightly before slicing. Serve warm and enjoy this classic recipe!
