Grandmother’s Buttermilk Cornbread

Introduction of Grandmother’s Buttermilk Cornbread

A popular Southern favorite, buttermilk cornbread combines the hearty tastes of cornmeal, buttermilk, and a hint of sweetness. This is a really adaptable side dish that tastes great with stews, soups, and BBQ, but it’s also great served by itself with a sprinkle of honey. This recipe makes excellent, homemade buttermilk cornbread with a delicate, moist interior and a slightly crunchy crust. It’s easy to make at home. You’re in for a treat whether you’ve always loved cornbread or this Southern mainstay is new to you.

Grandmother’s Buttermilk Cornbread

Ingredients For Buttermilk Cornbread:

  • One cup of cornmeal
  • One cup of flour for all purposes
  • 1/4 cup sugar, granulated, 1 tsp salt, 1 tsp baking powder
  • One-half tsp baking soda
  • 1/4 cup buttermilk
  • 1/4 cup melted, slightly chilled unsalted butter
  • One big egg
  • 1/4 cup vegetable oil, to be used for pan greasing


1. Preheat and Prepare:

Set the oven temperature to 425°F (220°C). While the oven is preheating, put a 10-inch cast-iron skillet inside there.

2. Mix Dry Ingredients:

Cornmeal, all-purpose flour, sugar, baking soda, baking powder, and salt should all be combined in a mixing dish. Blend thoroughly.

3. Combine Wet Ingredients:

Beat the large egg, melted butter, and buttermilk together in a separate basin.

4. Combine Wet and Dry Ingredients:

Mixing until just mixed, pour the wet components into the dry ingredients. Take care not to overmix; some lumps are acceptable.

5. Grease the Skillet:

The hot cast-iron pan should be taken out of the oven carefully. Coat the sides and bottom of the skillet by adding the 1/4 cup of vegetable oil and swirling it around.

6. Pour and Bake:

Fill the hot, oiled skillet with the cornbread batter. When it comes into contact with the oil, it should sizzle. Evenly smooth the batter’s top.

7. Bake:

After 20 to 25 minutes, or when the cornbread is golden brown and a toothpick inserted into the center comes out clean, return the skillet to the oven.

8. Cool and Serve:

After letting the buttermilk cornbread cool for a short while, cut it into pieces and serve. Savor it warm, with honey poured on top if preferred.

A traditional and adaptable side dish that goes well with a variety of entrees is buttermilk cornbread. It is a lovely addition to your comfort cuisine or Southern-inspired recipes because of its somewhat crumbly yet delicate texture and slightly sweet and acidic flavor.


Buttermilk cornbread is a delicious and cozy food that may have the following advantages:

Good Source of Whole Grain: A major component of cornbread, cornmeal is a whole grain that offers nutritional value and dietary fiber to help healthy digestion.

Vitamins and Minerals: Iron, zinc, and B vitamins are among the vitamins and minerals found in cornmeal that are essential for good health.

Calcium from Buttermilk: The calcium in buttermilk helps to maintain strong teeth and bones in cornbread.

Protein: A small amount of protein, which is necessary for the growth of muscles and proper bodily function, is provided by the mixture of cornmeal and buttermilk.

Basic, easily accessible ingredients are used in this recipe, which makes it simple to make at home and lessens the need for additions or preservatives.

Adaptable Side Dish: Buttermilk Cornbread complements a wide range of foods, including chili, barbecue, and soups and stews, providing versatility for meal planning.

Comfort Food: This traditional comfort food is satisfying and warm, making it a wonderful option for anyone looking for a taste of the past.

Homemade Control: Making cornbread at home gives you the ability to regulate the sweetness and quality of the ingredients, as well as to savor the flavor of fresh, homemade bread.

Despite the potential advantages of buttermilk cornbread, it’s crucial to eat it in moderation as part of a balanced diet that covers a range of foods to satisfy all of your nutritional requirements.

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