Buttermilk Cornbread Recipe from Grandmother

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Golden-crusted and tender on the inside, this Buttermilk Cornbread Recipe from Grandmother brings back every Southern Sunday supper memory. The flavor is deep, buttery, and ever-so-slightly tangy from the buttermilk, while the texture is just right—crumbly without falling apart. It’s a recipe passed down through generations, and once you make it, you’ll understand why it’s never been replaced.

What makes this cornbread so unforgettable is the simple tradition behind it. It was always served straight from the cast-iron skillet, often paired with soups, stews, or just a swipe of honey butter. The edges crisp beautifully in the oven, thanks to a well-heated skillet, and the center stays soft with that rich yellow hue you only get from real cornmeal and eggs. It’s comfort food, plain and simple.

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Preparation Phase & Tools to Use

Before you gather ingredients, let’s talk tools. This isn’t just about mixing and baking—it’s about honoring the technique. Here’s what you need and why:

Cast Iron Skillet – This is non-negotiable. It gives the cornbread its iconic crispy edges and helps distribute heat evenly for a golden bake.

Large Mixing Bowl – For combining dry ingredients. You want space to blend well without flour flying everywhere.

Medium Bowl – For whisking wet ingredients separately to avoid overmixing once combined.

Whisk & Wooden Spoon – A whisk helps break up any buttermilk clumps, and the spoon is perfect for gently folding the batter together.

Measuring Cups and Spoons – Accuracy is key, especially with baking. You’ll want the right balance of cornmeal to flour for that signature crumb.

Oven Mitts – That skillet will get hot—very hot—so keep protection nearby for safety.

With these tools in hand, you’re already halfway to a perfect pan of old-fashioned buttermilk cornbread.

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Ingredients for the Buttermilk Cornbread Recipe from Grandmother

Each ingredient in this recipe serves a comforting purpose. It’s the perfect blend of pantry staples with a Southern soul.

Yellow Cornmeal – This is the heart of cornbread. It provides the signature golden color and that rustic, hearty texture.

All-Purpose Flour – Balances the cornmeal to make the crumb a bit softer and helps the bread hold together.

Granulated Sugar – Just enough to enhance the natural sweetness of corn without turning it into cake.

Baking Powder & Baking Soda – These work together to create a fluffy rise and light texture.

Salt – Elevates the overall flavor and balances the sweetness.

Buttermilk – The star of the show. It adds that mild tang and rich moisture that defines this recipe.

Eggs – Binds the batter and contributes to that tender interior.

Melted Butter – Infuses every bite with flavor and helps brown the top and edges beautifully.

Oil (Vegetable or Canola) – A touch of oil ensures a moist crumb and prevents over-drying.

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How To Make the Buttermilk Cornbread Recipe from Grandmother

Step 1: Preheat and Prep

Preheat your oven to 425°F (218°C). Place your cast iron skillet inside the oven to heat as it preheats—this is key to getting that golden crust.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir until evenly blended.

Step 3: Whisk Wet Ingredients

In a medium bowl, whisk together the buttermilk, eggs, melted butter, and oil. Make sure the butter isn’t too hot, or it’ll cook the eggs.

Step 4: Combine Gently

Pour the wet mixture into the dry ingredients. Use a wooden spoon to gently fold everything together until just combined—don’t overmix!

Step 5: Pour and Sizzle

Carefully remove the hot skillet from the oven using oven mitts. Add a pat of butter or a bit of oil to coat the bottom. Then pour the batter into the skillet—it should sizzle as it hits the pan.

Step 6: Bake to Golden Perfection

Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and Slice

Let the cornbread cool for at least 10 minutes in the skillet before slicing. Serve warm or at room temperature.

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How to Serve and Store Buttermilk Cornbread

This buttermilk cornbread is best enjoyed warm, fresh out of the skillet with a generous swipe of butter. Pair it with hearty dishes like chili, beef stew, or Southern greens. For a sweeter option, drizzle with honey or serve alongside fruit preserves for a breakfast twist.

To store leftovers, allow the cornbread to cool completely. Then wrap it tightly in foil or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze slices for up to 2 months. Reheat in the oven or toaster oven for best texture.

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Frequently Asked Questions

What’s the difference between using buttermilk vs. regular milk?

Buttermilk adds a slight tang and tenderizes the crumb, giving it a richer texture than regular milk would.

Can I make this cornbread without a cast iron skillet?

Yes, you can bake it in an 8×8 baking dish, but you’ll miss out on those classic crispy edges. If using a dish, grease it well and preheat it in the oven if possible.

How can I make this cornbread sweeter?

Add up to 1/4 cup more sugar if you like your cornbread on the sweet side. You can also add honey to the batter for a richer flavor.

Is it okay to use white cornmeal instead of yellow?

Definitely! White cornmeal will produce a paler bread with a slightly milder flavor, but it’s still delicious.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure it contains xanthan gum or a binder.

How do I reheat cornbread without drying it out?

Wrap it in foil and warm it in a 300°F oven for 10–12 minutes. You can also microwave slices with a damp paper towel on top.

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Want More Bread & Southern Sides Ideas?

If you love this buttermilk cornbread, you’ll enjoy these other warm and hearty favorites from the site:

• Mexican Cornbread Casserole for a spiced-up, cheesy variation.
• Soft and Fluffy Homemade Naan Bread if you’re craving something pillowy and warm.
• Scalloped Corn Casserole for a sweet-savory twist on corn.
• Cheesy Ranch Potatoes for a golden, cheesy side that always pleases.
• Sweet Garlic Chicken in the Crockpot to serve alongside a square of cornbread.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest board so you always have Grandmother’s cornbread close at hand: Follow me on Pinterest here

And if you give it a try, I’d love to hear from you in the comments! Did you add jalapeños? Serve it with chili? Maybe topped it with honey butter?

Share your version—let’s inspire each other in the kitchen. 💕

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