Description
Nothing says Southern comfort like a slice of this Buttermilk Cornbread Recipe from Grandmother. It’s golden, buttery, and deeply nostalgic with a tender crumb and crispy edges thanks to a cast iron skillet. This easy recipe is perfect for busy weeknights, family gatherings, or holiday tables. Whether you’re looking for cozy dinner ideas, homemade bread options, or classic food ideas passed down for generations, this cornbread hits the mark. Serve it with chili, soup, or fried chicken—it’s a must-have easy recipe that’s endlessly comforting.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar (optional)
2 eggs
1 and 1⁄4 cups buttermilk
1⁄4 cup melted butter
1 tablespoon butter (for skillet)
Instructions
1. Preheat oven to 425°F (220°C) and place a 9-inch cast iron skillet inside to heat.
2. In a large bowl, mix cornmeal, flour, baking soda, salt, and sugar (if using).
3. In another bowl, whisk eggs, then stir in buttermilk and melted butter.
4. Pour wet mixture into dry ingredients and stir just until combined.
5. Remove hot skillet from oven, swirl 1 tbsp butter to coat the surface.
6. Pour batter into hot skillet; it should sizzle.
7. Bake for 20–25 minutes until golden and a toothpick comes out clean.
8. Let cool for 5–10 minutes before slicing. Serve warm.
Notes
Preheating the skillet gives the crust its signature crispness.
Don’t overmix the batter—lumps are okay and help keep it tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: buttermilk cornbread, skillet cornbread, Southern bread