Grandmother’s Buttermilk Cornbread

Introduction

Few dishes embody the warmth and heart of Southern cooking like a slice of homemade cornbread. Grandmother’s Buttermilk Cornbread is not just a recipe—it’s a memory, a connection to family dinners, holidays, and cozy Sunday afternoons. With a perfect balance of golden crust, tender crumb, and just the right touch of sweetness, this cornbread recipe has been passed down through generations and continues to hold its charm today. Whether you’re new to baking or a seasoned cook, this recipe will make your kitchen smell heavenly and bring comfort to every bite.

My recipe story

This recipe has roots deep in family tradition. Growing up, I vividly remember watching my grandmother whisk together simple ingredients from her pantry, pouring the golden batter into a well-seasoned cast-iron skillet, and serving it hot with a slab of butter melting on top. Cornbread wasn’t just food—it was part of family gatherings, shared laughter, and moments of togetherness. My grandmother always believed that a good cornbread could comfort the soul, and she was right. Every time I bake this buttermilk cornbread, I feel that same sense of connection and warmth.

What makes her version so special is the combination of buttery richness and the tang of buttermilk, which gives the cornbread an irresistible tenderness. It’s a recipe that remains true to its Southern roots but feels timeless and versatile enough to fit into any modern kitchen.

Ingredient breakdown

One of the most charming things about this cornbread recipe is how few ingredients it requires while delivering such incredible flavor. The star of the recipe is, of course, buttermilk. Its subtle tang not only adds depth to the flavor but also keeps the cornbread tender and moist. Paired with butter, the richness is undeniable and creates a beautiful balance of savory and sweet.

Sugar adds just the right touch of sweetness, complementing the earthy notes of cornmeal without overwhelming it. Eggs act as the binder, giving structure to the cornbread and helping it rise. These basic, everyday ingredients come together to create something that feels both rustic and indulgent.

If you’d like, you can enhance this base recipe with add-ins like honey, jalapeños, shredded cheese, or even corn kernels for extra texture. However, the simplicity of this classic buttermilk version is what makes it timeless.

Equipment you’ll need

• Mixing bowls (one large, one medium)
• Whisk or electric hand mixer
• Measuring cups and spoons
• Wooden spoon or spatula
• Cast-iron skillet or baking dish
• Oven mitts
• Cooling rack

Step-by-step directions

1. Prepare your oven and skillet: Preheat your oven to 375°F (190°C). If you’re using a cast-iron skillet, place it inside while the oven heats. This step ensures a beautifully crisp crust once the batter hits the hot pan. Meanwhile, grease the skillet or baking dish with butter to prevent sticking.
2. Melt the butter: In a small saucepan, melt ½ cup of butter over low heat. Set it aside to cool slightly so it doesn’t scramble the eggs when mixed later. This melted butter will add richness and that classic Southern flavor to your cornbread.
3. Mix the wet ingredients: In a large mixing bowl, whisk together the sugar and eggs until well combined and slightly frothy. Add the buttermilk and cooled melted butter, whisking until the mixture is smooth and uniform.
4. Incorporate the dry ingredients: Gradually add cornmeal, flour, baking soda, and salt into the wet mixture. Stir gently using a wooden spoon or spatula, just until combined. Be careful not to overmix—this ensures your cornbread stays tender and moist.
5. Pour and bake: Carefully remove your preheated skillet from the oven and pour in the batter. Smooth the top with a spatula, then return it to the oven. Bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs.
6. Cool and serve: Allow the cornbread to cool in the skillet for about 10 minutes before slicing. This rest time helps it set and makes cutting easier. Serve warm with butter, honey, or your favorite meal.

Variations & substitutions

One of the joys of cornbread is its adaptability. If you prefer a less sweet version, you can reduce or omit the sugar entirely. For those who love extra flavor, add diced jalapeños, cheddar cheese, or fresh herbs like rosemary. If you don’t have buttermilk on hand, make a quick substitute by mixing one tablespoon of lemon juice or vinegar into one cup of milk and letting it sit for 5 minutes. For a gluten-free option, swap the flour for a gluten-free all-purpose blend. Each adjustment can bring a delightful twist while keeping the essence of classic cornbread intact.

Storage, freezing & make-ahead

Leftover cornbread can be stored at room temperature for up to 2 days in an airtight container, or refrigerated for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. When ready to enjoy, thaw at room temperature or reheat in the oven at 300°F (150°C) until warm. You can also prepare the batter ahead of time, refrigerate it overnight, and bake it the next day for fresh cornbread with minimal effort.

Serving ideas & pairings

Cornbread is incredibly versatile and pairs beautifully with countless dishes. Serve it alongside chili, barbecue, fried chicken, or hearty soups for a classic Southern meal. For breakfast, enjoy it warm with honey or maple syrup. It also works wonderfully as a base for cornbread stuffing during the holidays. Add a dollop of jam for a sweet twist, or use it to soak up rich stews and gravies. Whether you’re serving it at a picnic, potluck, or family dinner, it always shines as the perfect side dish.

FAQ

Can I make this cornbread without buttermilk?
Yes, you can make a substitute by mixing one tablespoon of vinegar or lemon juice with one cup of milk. Let it sit for 5 minutes before using.

How do I get the best crust?
Preheating a cast-iron skillet before adding the batter creates a beautiful golden crust.

Can I make cornbread muffins with this recipe?
Absolutely. Simply pour the batter into a greased muffin tin and bake at the same temperature for 15–20 minutes.

Is this cornbread sweet or savory?
This recipe strikes a balance—it has a hint of sweetness but still works beautifully with savory dishes.

Can I double this recipe?
Yes, double the ingredients and use a larger baking dish. Keep an eye on the baking time, as it may need a few extra minutes.

Final thoughts

Grandmother’s Buttermilk Cornbread is more than just a recipe—it’s a piece of heritage, a reminder of comforting meals and family traditions. Its simplicity, versatility, and irresistible flavor make it a timeless classic that deserves a place at your table. Whether you’re serving it with a hearty dinner, enjoying it for breakfast, or bringing it to a gathering, this cornbread is sure to delight. Try it once, and you may just find yourself making it again and again, keeping the tradition alive for generations to come.

Grandmother’s Buttermilk Cornbread

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• Author: Sarah White
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Golden, moist, and slightly sweet, this buttermilk cornbread is a timeless Southern comfort food. Perfect with chili, soups, or holiday meals.

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Ingredients

Scale 1x2x3x

• ½ cup butter, melted

• ⅔ cup white sugar
• 2 large eggs

• 1 cup buttermilk

• ½ teaspoon baking soda
• 1 cup cornmeal

• 1 cup all-purpose flour

• ½ teaspoon

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Instructions

1. Preheat oven to 375°F (190°C) and grease a cast-iron skillet or baking dish.

2. In a large bowl, whisk together sugar and eggs until combined.
3. Stir in the melted butter and buttermilk until smooth.

4. Add baking soda, cornmeal, flour, and salt; mix gently until just combined.

5. Pour batter into the prepared skillet and smooth the top.
6. Bake for 25–30 minutes or until golden and a toothpick inserted comes out clean.

7. Cool for 10 minutes before slicing and serving warm.

Notes

For a savory twist, add jalapeños or shredded cheese to the batter. Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: American