Description

This classic Grandmother’s Buttermilk Cornbread recipe offers a moist, tender crumb with the perfect balance of sweetness and tang from buttermilk. Using simple pantry staples and baking in a cast iron skillet or baking dish, this cornbread delivers a golden crust and rich buttery flavor, making it ideal for pairing with chili, soups, or as a comforting side at any 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

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 425ºF (220ºC). If you are not using a cast iron skillet, lightly grease an 8-inch baking dish to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and kosher salt until well combined and set aside.
Melt Butter: Melt the unsalted butter in a cast iron skillet over low heat. Once melted, remove from heat and allow it to cool slightly to prevent cooking the eggs later.
Combine Wet Ingredients: In a medium bowl, whisk together the eggs, buttermilk, and the slightly cooled melted butter until fully blended.
Combine Wet and Dry Ingredients: Add the wet mixture to the bowl of dry ingredients. Stir gently with a whisk or spoon until just combined. It’s important not to overmix; a few lumps in the batter are perfectly fine.
Pour Batter Into Pan: Transfer the batter into the prepared cast iron skillet or greased baking dish, spreading it evenly.
Bake the Cornbread: Place the pan in the preheated oven and bake for 20 to 25 minutes. The cornbread is done when a toothpick or tester inserted into the center comes out clean.
Cool and Serve: Remove from the oven and let the cornbread rest for 5 to 10 minutes before cutting. This allows it to set and makes for easier slicing. Serve warm.

Notes

Using a cast iron skillet promotes a crispier crust and authentic texture, but a greased baking dish works well too.
Do not overmix the batter to keep the cornbread light and tender.
Let the melted butter cool slightly before mixing with eggs to prevent scrambling.
For a sweeter cornbread, increase sugar to 2 tablespoons.
Serve cornbread warm with honey, butter, or alongside chili for a classic experience.