Grandmother’s Buttermilk Cornbread

How To Make Grandmother’s Buttermilk Cornbread

Grandmother’s Buttermilk Cornbread – Here’s how to make the most delicious cornbread you’ve ever tasted. You’ll love serving this with chili or stew, or fresh peas, or simply to eat hot from the oven with loads of sweet butter.

My grandma always made the best cornbread. It had a tender crumb, lots of vanilla and sweet corn flavor, and it was so moist it literally melted in your mouth. She held onto her recipe for years and after incessant begging on my part – I finally got the recipe.

Now, my recipe has a bit of a twist and a fun special ingredient that makes my grandma’s buttermilk cornbread … dare I say, even better (sorry Gram). I wanted to make a cornbread recipe that tasted like home as soon as I took that first bite – and this is hands down the most delicious cornbread ever. It’s one of those easy recipes where after you make it, you’ll be making it over and over without even needing the recipe.

Ingredients

8 Tbsp. Butter unsalted

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

Instructions:

Preheat the oven to 375 degrees.

Mix together all of the ingredients except for the butter until smooth and creamy.

Place the butter into an oven safe skillet on the stove, and melt it over medium heat.

Once the butter is melted, remove the skillet from the heat, and pour the batter into it. Whisk the batter in with the butter until well combined.

Bake for 25-30 minutes until browned and cooked through.

Nutrition Information:

Frequently Asked Questions:

Can I use salted butter in this recipe?

Yes, you can use salted butter if that’s what you have on hand.

However, you may want to adjust the additional salt in the recipe accordingly.

If using salted butter, you can reduce or omit the added salt in the recipe to control the overall saltiness of the cornbread.

What’s the special ingredient that makes this cornbread unique?

The special ingredient that sets this cornbread apart is likely a secret ingredient from the author’s family recipe.

In this case, it’s not mentioned in the provided recipe.

You can think of it as the love and care put into making it, just like Grandma did.

Can I use a different type of flour, like whole wheat flour?

While this recipe calls for all-purpose flour, you can experiment with other types of flour, such as whole wheat flour or a gluten-free flour blend if you have dietary preferences or restrictions.

Keep in mind that using different flours may alter the texture and flavor of the cornbread slightly.

What’s the best way to serve this cornbread?

Grandmother’s Buttermilk Cornbread is versatile and can be served in various ways.

It pairs wonderfully with chili, stew, or fresh peas as suggested.

You can also enjoy it as a side with barbecued meats, soups, or simply on its own with a generous spread of sweet butter.

Can I make this cornbread in a different baking dish instead of a skillet?

While the recipe recommends using an oven-safe skillet, you can use a different baking dish if you don’t have a skillet available.

A square or rectangular baking pan will work well.

Just be sure to grease the pan before pouring in the batter, and adjust the baking time as needed.

The cornbread is done when it’s browned and cooked through.

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter if that’s what you have available.

Just be aware that using salted butter may slightly affect the overall saltiness of the cornbread.

If you use salted butter, you can reduce or omit the added salt in the recipe to control the salt level.

Is there a substitute for buttermilk if I don’t have it on hand?

If you don’t have buttermilk, you can make a substitute by mixing regular milk with an acid, such as lemon juice or white vinegar.

For this recipe, you can add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for about 5 minutes to thicken and sour.

Can I add other ingredients like corn kernels or jalapeños to the cornbread for extra flavor?

Absolutely! You can customize your cornbread by adding ingredients like corn kernels, diced jalapeños, shredded cheese, or even bacon bits to enhance the flavor.

Mix in your chosen additions after you’ve combined the main ingredients for a delicious twist.

What’s the purpose of baking soda in this recipe?

Baking soda is a leavening agent in this cornbread recipe.

It helps the cornbread rise and become light and fluffy. It also reacts with the buttermilk to create carbon dioxide gas, which contributes to the tender crumb and moist texture.

Can I make this cornbread in advance and reheat it?

Yes, you can make the cornbread in advance and reheat it.

To do so, wrap the cornbread in aluminum foil and store it in an airtight container in the refrigerator.

When you’re ready to serve, reheat it in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes or until heated through.