Description
Grandmother’s Buttermilk Cornbread is a classic Southern-style cornbread made with yellow cornmeal, buttermilk, and a touch of sweetness. Baked to golden perfection in a cast iron skillet or baking dish, this cornbread is moist, tender, and slightly crumbly with a delicious buttery flavor. Perfect as a side for chili, barbecue, or any comfort meal.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Wet Ingredients
- 6 tablespoons unsalted butter
- 1 ½ cups buttermilk
- 2 large eggs
Instructions
- Preheat Oven: Preheat the oven to 425ºF. If not using a cast iron skillet, lightly grease an 8-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and kosher salt until well combined. Set this mixture aside.
- Melt Butter: Melt the unsalted butter in a cast iron skillet over low heat. Once melted, remove from heat and allow the butter to cool slightly to avoid cooking the eggs in the next step.
- Combine Wet Ingredients: In a medium bowl, whisk together the eggs, buttermilk, and the cooled melted butter until smooth and fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with dry ingredients. Gently whisk or stir until just combined. It’s okay if the batter has a few lumps; overmixing can make the cornbread tough.
- Prepare to Bake: Pour the batter into the cast iron skillet with the melted butter, or into the prepared greased baking dish, spreading the batter evenly.
- Bake: Place in the preheated oven and bake for 20 to 25 minutes, or until a tester inserted into the center of the cornbread comes out clean and the top is golden brown.
- Rest and Serve: Remove the cornbread from the oven and let it stand for 5 to 10 minutes to set before cutting into 8 servings and serving warm.
Notes
- Using a cast iron skillet adds a nice crust on the bottom and side of the cornbread but a greased baking dish works well too.
- Do not overmix the batter to keep the cornbread tender.
- Allow the melted butter to cool before combining with eggs to prevent curdling.
- Serve warm with butter, honey, or alongside soups and stews for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
