Grandmother’s Buttermilk Cornbread 

Thank you so much for being here—really. This one means a lot to me. Grandmother’s Buttermilk Cornbread isn’t just a recipe… it’s a memory, a tradition, a warm hug straight from the kitchen of someone who always made sure you were fed, loved, and sent home with leftovers. 🥹 It’s simple, golden, tender, and baked with love in every crumb.

Whether you’re serving it with chili, barbecue, fried chicken, or just slathering a slice with butter and honey, this cornbread is a true Southern classic—and one you’ll want to make again and again.

And hey, if you’d love to get more tried-and-true recipes like this one, be sure to subscribe to my email list. I’d be honored to share my favorite kitchen treasures with you.

Grandmother’s Buttermilk Cornbread: A Southern Staple

This cornbread is exactly what it sounds like: old-school, no-frills, soul-soothing perfection. It’s made with real buttermilk, a touch of butter, and a simple blend of cornmeal and flour. Baked in a hot, buttered cast iron skillet, it gets that golden, crisp crust on the outside while staying moist and tender inside. Nothing sweet here—just rich, savory Southern-style cornbread like my grandmother used to make.

Why You’ll Love This Cornbread

• Classic Southern flavor – no sugar, just savory goodness.
• Golden, crispy edges from the cast iron skillet.
• Moist and tender crumb from the buttermilk.
• Simple pantry ingredients – no fuss, all flavor.
• Pairs perfectly with almost every comfort food you can think of.

What Does It Taste Like?

If you’ve only ever had boxed or sweet cornbread, get ready to meet the real deal. This cornbread is buttery and savory, with a slightly tangy finish from the buttermilk. The inside is soft but sturdy, with just enough crumble. The crust? Oh, it’s pure gold—crispy, crackly, and packed with flavor from that sizzling-hot skillet.

Benefits of This Recipe

• Time-tested and crowd-approved – it never fails.
• Made in one bowl – fewer dishes!
• Naturally vegetarian and easy to adapt.
• Ready in under 30 minutes start to finish.
• Perfect for holidays, family dinners, or weeknight meals.

Ingredients

You only need a handful of classic pantry staples to make this beautiful, old-fashioned cornbread.

• 1 cup yellow cornmeal (stone-ground, if possible)
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 ¼ cups buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted (plus 1–2 tbsp for the skillet)
• Optional: 1–2 tbsp bacon drippings (for extra flavor and crust!)

Tools You’ll Need

• 10-inch cast iron skillet (a must for that perfect crust!)
• Large mixing bowl
• Whisk or fork
• Rubber spatula
• Measuring cups and spoons

Additions & Substitutions

Want to give it your own twist? Here are a few ways to customize:

• Add chopped jalapeños or green onions for a spicy kick.
• Stir in shredded cheddar cheese for a savory upgrade.
• Substitute part of the buttermilk with creamed corn for added moisture and texture.
• No buttermilk? Use 1¼ cups whole milk + 1 tbsp vinegar or lemon juice (let sit 5 min).
• Use white cornmeal if you prefer a milder flavor.

How to Make Grandmother’s Buttermilk Cornbread

Step-by-Step Instructions

1. Preheat the Oven and Skillet:
Preheat your oven to 425°F (220°C). Place your cast iron skillet inside the oven as it heats, with 1–2 tablespoons of butter or bacon drippings to melt.

2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.

3. Add the Wet Ingredients:
In a separate bowl or directly into the dry ingredients, add buttermilk, eggs, and melted butter. Stir until just combined—don’t overmix.

4. Pour into the Hot Skillet:
Carefully remove the hot skillet from the oven (use oven mitts!). Swirl the melted butter or drippings to coat the pan, then pour in the batter. It should sizzle—this is what creates that beautiful crust!

5. Bake:
Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

6. Cool and Slice:
Let rest for 5–10 minutes before slicing. Serve warm with butter, honey, or alongside your favorite Southern dish.

What to Serve with Buttermilk Cornbread

This cornbread shines alongside so many dishes, but here are a few of my favorites:

• Chili or Brunswick stew
• Fried chicken or pork chops
• Greens or beans (like collard greens or black-eyed peas)
• Barbecue ribs or pulled pork
• Baked mac and cheese
• Or just a pat of butter and a drizzle of honey for a snack. (Trust me.)

Tips for the Best Southern Cornbread

• Use a cast iron skillet for that unbeatable crispy crust.
• Preheat your skillet with fat—this step is key to flavor and texture.
• Don’t overmix your batter—just combine until smooth.
• Let it rest before slicing so the steam can settle and the crumb can set.
• Use real buttermilk for the authentic tang and texture.

Storage & Reheating

To Store:
Wrap tightly or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

To Reheat:
Warm slices in a skillet with a little butter, or in the oven at 350°F for 5–10 minutes. You can also microwave it for 20–30 seconds, but the crust is best when reheated in the oven.

To Freeze:
Wrap slices individually in foil and freeze for up to 2 months. Reheat straight from frozen in the oven or toaster oven.

General Information

• Servings: 8
• Prep Time: 5 minutes
• Cook Time: 20–25 minutes
• Total Time: 30 minutes
• Difficulty: Easy
• Cuisine: Southern
• Category: Side Dish, Bread

FAQ: Grandmother’s Buttermilk Cornbread

Can I make this without a cast iron skillet?
Yes! Use a 9×9-inch baking dish or an oven-safe skillet. It won’t have quite the same crust, but it’ll still be delicious.

Can I make it sweet?
You can add 1–2 tbsp of sugar or honey if you like a slightly sweet cornbread. Grandmother might side-eye you, but go for it!

Is this gluten-free?
You can use a 1:1 gluten-free flour blend in place of all-purpose flour, though the texture will vary slightly.

Can I double the recipe?
Yes! Use a 9×13-inch pan or two skillets and increase bake time by 5–10 minutes.

What’s the difference between Southern and Northern cornbread?
Southern cornbread is savory, usually made in cast iron, and often with little to no sugar. Northern cornbread tends to be sweeter and cake-like.

Conclusion: A Cornbread Worth Passing Down

There are recipes you try once, and there are recipes you carry with you forever. This Grandmother’s Buttermilk Cornbread is the latter. It’s humble, honest, and absolutely delicious—the kind of recipe that shows up at every gathering, every holiday, every memory that smells like home.

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