Grandma Buttermilk Cornbread (Printable Recipe)
Moist, fluffy buttermilk cornbread with a golden crust, perfect for gatherings or pairing with savory meals.
# Ingredients You'll Need:
→ Dairy
01 -
8 tablespoons unsalted butter
02 -
1 cup buttermilk
→ Dry Ingredients
03 -
½ cup granulated sugar
04 -
1 cup yellow cornmeal, coarse ground
05 -
1 cup all-purpose flour
06 -
1 teaspoon baking soda
07 -
Salt to taste
→ Eggs
08 -
2 large eggs
# Steps to Follow:
01 -
Set oven to 375°F to ensure even baking temperature.
02 -
In a mixing bowl, combine cornmeal, flour, sugar, baking soda, salt, eggs, and buttermilk. Mix thoroughly until batter is smooth and creamy with no lumps.
03 -
Place butter in an oven-safe skillet over medium heat. Melt completely without browning.
04 -
Remove skillet from heat once butter is melted. Pour batter into skillet and whisk gently to combine with butter for even consistency.
05 -
Place skillet in oven and bake for 25-30 minutes until top is golden brown and toothpick inserted in center comes out clean.
06 -
Allow cornbread to cool slightly before serving warm for optimal texture and flavor.
# Extra Tips:
01 -
Buttermilk creates moisture and tenderness while adding subtle tang
02 -
Baking soda reacts with buttermilk acidity for perfect lift and light texture
03 -
Freezes well for up to three months, reheat in oven to refresh crisp edges
04 -
Do not overmix batter to avoid tough cornbread
05 -
Preheating skillet creates nice crispy bottom crust