Grandmother’s Buttermilk Cornbread

Grandmother’s Buttermilk Cornbread is the kind of recipe that never goes out of style—simple, golden, and full of comforting flavor. With a tender crumb and slightly crisp edges, this cornbread is made the old-fashioned way, just like I remember from childhood. It’s the perfect side for soups, stews, chili, or just a slather of butter and a drizzle of honey.

Why I’ll Love This Recipe

I love how rustic and real this cornbread tastes. It’s not overly sweet or cake-like—it’s savory, rich, and just right. The buttermilk gives it a subtle tang, and baking it in a hot cast iron skillet gives it that crispy, golden crust I can never get enough of. It’s quick to mix, easy to bake, and always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cornmeal (yellow, stone-ground if possible)

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Eggs

• Buttermilk

• Melted butter or bacon grease

Directions

1. I preheat the oven to 425°F (220°C) and place a cast iron skillet (or 9-inch baking pan) in the oven to heat.

2. In a large bowl, I whisk together the cornmeal, flour, baking soda, baking powder, and salt.

3. In a separate bowl, I beat the eggs, then mix in the buttermilk and melted butter.

4. I pour the wet ingredients into the dry ingredients and stir until just combined. I don’t overmix.

5. I carefully remove the hot skillet from the oven, add a little butter or oil to grease it, then pour in the batter—it should sizzle slightly.

6. I bake for 20–25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

7. I let it cool for a few minutes before slicing and serving warm.

Servings and Timing

This recipe serves 8 and takes about 35 minutes total—10 minutes of prep and 25 minutes to bake.

Variations

• I sometimes add shredded cheddar cheese or chopped jalapeños for a savory twist.

• For a touch of sweetness, I stir in 1–2 tablespoons of honey or sugar into the batter.

• I’ve made it with a mix of cornmeal and whole wheat flour for a heartier texture.

• If I want a crispier crust, I preheat extra oil in the skillet and swirl it around before pouring in the batter.

Storage/Reheating

I store leftovers wrapped tightly or in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm slices in a skillet over low heat or in the oven at 300°F until heated through. I can also freeze individual pieces for up to 2 months—just wrap them well and thaw before reheating.

FAQs

Can I make this cornbread without buttermilk?

Yes, I can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes.

What’s the best type of cornmeal to use?

I prefer yellow, stone-ground cornmeal for the most authentic flavor and texture, but white cornmeal works too.

Can I use a baking dish instead of a cast iron skillet?

Yes, I can. The cast iron gives it a better crust, but any 9-inch baking pan will still turn out delicious cornbread.

How do I keep cornbread moist?

I make sure not to overbake it and use full-fat buttermilk for richness. Storing it tightly covered also helps retain moisture.

Can I double this recipe?

Absolutely. I double the ingredients and bake it in a 9×13-inch pan, adjusting the baking time as needed (usually 30–35 minutes).

Conclusion

Grandmother’s Buttermilk Cornbread is a timeless classic that brings warmth and comfort to any meal. It’s easy to make, endlessly versatile, and full of that homemade flavor I crave. Whether I’m serving it with chili or enjoying a slice with butter and jam, this cornbread always tastes like home.