This moist and flavorful cornbread is packed with buttermilk and butter. The perfect combination of flavors and textures will leave you craving more. Enjoy this special occasion treat for a satisfying side dish.
Ingredients
- 1 cup yellow cornmeal
- ¾ cup all purpose flour
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter
- 1 ½ cups buttermilk
- 2 large eggs
Directions
- Preheat oven to 425ºF. If you’re not using a cast iron skillet, lightly grease an 8 inch baking dish.
- Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
- Melt the butter in a cast iron skillet and allow to cool slightly.
- In a medium bowl, whisk together the eggs, buttermilk and cooled butter. Add to the dry ingredients whisking or stirring until just combined. A few lumps are ok. Pour into cast iron skillet or prepared baking dish.
- Bake for 20 to 25 minutes, or until tester comes out clean. Let stand 5-10 minutes before cutting and serving.
Storage and Reheating 🍞
While cornbread is best enjoyed fresh, here’s how to store and reheat it if you have leftovers:
- Storing: Let the cornbread cool completely, then store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Reheating: To reheat, wrap a slice in foil and warm it in the oven at 350°F (175°C) for about 10 minutes. You can also microwave a slice for 15-20 seconds, though this may soften the crust.
Nutritional Information 🍽️
Here’s a general breakdown of the nutrition for one serving of Grandmother’s Buttermilk Cornbread (based on 8 servings):
- Calories: 200 kcal
- Protein: 5g
- Carbohydrates: 24g
- Fat: 10g
- Fiber: 2g
- Sugar: 3g
Frequently Asked Questions 🤔
- Can I make this cornbread gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking flour. The texture will be slightly different, but it’ll still be delicious. - What if I don’t have buttermilk?
No worries! You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes, then use it as a buttermilk replacement. - Can I use a muffin tin instead?
Yes! This recipe works great in a muffin tin for individual servings. Just reduce the baking time to about 15-18 minutes, and keep an eye on them. - How do I prevent the cornbread from sticking to the skillet?
Preheat the skillet and ensure it’s well-greased with melted butter. This will help prevent sticking and create a crispy crust.
Tips for Perfect Cornbread Every Time 🌟
- Use a Cast Iron Skillet: A cast iron skillet gives the cornbread a traditional texture with a perfectly crispy crust. If you don’t have one, a well-greased baking dish works fine too.
- Don’t Overmix the Batter: Stir the batter just until the dry ingredients are moistened. Overmixing can make the cornbread tough.
- Serve It Fresh: Cornbread tastes best when served warm from the oven. If you’re planning to serve it later, cover it to keep it from drying out and reheat gently before serving.
Delicious Serving Ideas 🍽️
Grandmother’s Buttermilk Cornbread pairs beautifully with a variety of dishes. Here are a few serving ideas to inspire you:
- Classic Comfort Food Pairing: Serve with a bowl of chili or hearty soup. The cornbread soaks up all the flavors, making each bite even more satisfying.
- Honey and Butter: A warm slice topped with butter and a drizzle of honey is simple but unforgettable.
- Southern Style: Serve alongside fried chicken, collard greens, or barbecue for a full southern-inspired meal.
- Sweet Twist: For a slightly sweet take, top the cornbread with jam, apple butter, or cinnamon butter.
Recipe Variations
Looking to put a twist on Grandma’s classic recipe? Here are a few fun variations:
- Jalapeño Cheddar Cornbread: Add 1/2 cup shredded cheddar cheese and 1 finely chopped jalapeño for a spicy, cheesy kick.
- Honey Cornbread: Substitute the sugar with honey for a natural sweetness and a touch of floral flavor.
- Herbed Cornbread: Add 1-2 tablespoons of chopped fresh herbs like rosemary or thyme to the dry ingredients for an earthy flavor.
- Sweet Corn Cornbread: Stir in 1/2 cup of fresh or canned sweet corn kernels for added texture and a hint of sweetness.