Discover the secret to making the most delicious buttermilk cornbread you’ve ever tasted! This Grandmother’s Buttermilk Cornbread recipe is a timeless classic with a tender crumb, rich vanilla flavor, and a melt-in-your-mouth texture. Perfect for pairing with chili, stew, or fresh peas, or simply enjoying hot from the oven with a generous spread of sweet butter.
My grandma’s cornbread was legendary, and after years of begging, I finally got her cherished recipe. I’ve added a special twist to make it even better—a fun ingredient that elevates this homemade cornbread to new heights. This recipe is so easy, you’ll find yourself making it again and again without needing to refer to the instructions.
Ingredients:
- 8 Tbsp. unsalted butter
- ½ C. granulated sugar
- 1 C. yellow cornmeal
- 2 large eggs
- 1 C. buttermilk
- 1 tsp. baking soda
- 1 C. all-purpose flour
- Salt to taste
Preparation:
- Preheat the oven to 375°F (190°C).
- Mix together all ingredients except the butter until smooth and creamy.
- Melt the butter in an oven-safe skillet over medium heat.
- Remove the skillet from the heat, pour in the batter, and whisk until well combined.
- Bake for 25-30 minutes until golden brown and cooked through.
Enjoy this moist cornbread as a comforting side or a delightful snack!
