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How to Make Grandmother’s Buttermilk Cornbread
- Preheat oven to 400°F (200°C). Place a well-greased cast-iron skillet or baking dish in the oven to heat.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together buttermilk, eggs, and melted butter. If you like a hint of sweetness, stir in sugar.
- Mix together: Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix — a few lumps are fine.
- Bake: Carefully remove the hot skillet from the oven and pour in the batter. You should hear a satisfying sizzle! Smooth the top and bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let it cool slightly before slicing. Serve warm with butter, honey, or alongside your favorite hearty dishes.
Tips for the Best Buttermilk Cornbread
- Use a hot skillet to get that perfectly crispy crust.
- Don’t skip the buttermilk — it adds moisture and a signature tang.
- Make it your own: Add corn kernels, jalapeños, shredded cheese, or herbs for extra flair.
- Serve with pride — it tastes even better when shared with good company.
Final Thoughts
Grandmother’s Buttermilk Cornbread is more than just a side dish — it’s a taste of tradition, a nod to simpler times, and a recipe made with love. Whether you’re serving it at Sunday supper, bringing it to a potluck, or baking it just because, this cornbread brings comfort and joy with every bite.
Would you like a version for muffins, a gluten-free variation, or storage tips? Just let me know — I’m happy to help!
