Grandmother’s Buttermilk Cornbread Recipe

This traditional buttermilk cornbread recipe, handed down through generations, is a perfect balance of moist and crumbly. It pairs wonderfully with hearty stews, chili, or can be enjoyed simply with a pat of butter. Its golden crust and tender interior will remind you of the comforts of home.


  • 1 cup of yellow cornmeal
  • 1 cup of all-purpose flour
  • 1/4 cup of granulated sugar (optional for a slightly sweet touch)
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt
  • 1 cup of buttermilk
  • 1/2 cup of unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature


  1. Preheat Oven: Preheat your oven to 425°F (220°C). Place a 9-inch cast-iron skillet (or an 8×8 inch baking dish) in the oven to heat up.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
  4. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour the wet mixture in. Stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
  5. Prepare the Skillet: Carefully remove the hot skillet from the oven. Add a small knob of butter or a drizzle of vegetable oil to coat the bottom and sides, ensuring a crispy crust.
  6. Pour Batter into Skillet: Pour the batter into the hot skillet, spreading it evenly with a spatula. You should hear a sizzle as the batter hits the hot surface.
  7. Bake: Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the cornbread to cool in the skillet for about 10 minutes before slicing. Serve warm with butter, honey, or your favorite side dishes.

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