Grandmother’s Buttermilk Cornbread

Introduction

There’s something truly special about the cornbread my grandmother used to make. It was always golden, soft, and just the right amount of sweet. This Grandmother’s Buttermilk Cornbread recipe brings me right back to those family dinners where the smell of freshly baked cornbread would fill the house. Whether served with chili, fried chicken, or as part of a holiday feast, this cornbread never fails to satisfy. It’s moist, slightly sweet, and has the perfect crumbly texture. My family has always loved it, and every time I make it, it brings back memories of our shared meals and warm, cozy evenings. This cornbread is simple to prepare and an absolute staple in any home!

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

Instructions

1. Preheat the oven: Set the oven to 425ºF. If you’re not using a cast iron skillet, lightly grease an 8-inch baking dish.
2. Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Set the dry ingredients aside.
3. Melt the butter: In a cast iron skillet, melt the butter over low heat. Allow it to cool slightly.
4. Combine wet ingredients: In a medium bowl, whisk together the eggs, buttermilk, and the cooled butter.
5. Combine wet and dry ingredients: Add the wet mixture to the dry ingredients, whisking or stirring until just combined. A few lumps are okay.
6. Pour into pan: Pour the batter into the preheated cast iron skillet or prepared baking dish.
7. Bake: Bake for 20 to 25 minutes, or until a tester inserted into the center comes out clean.
8. Cool: Let the cornbread stand for 5-10 minutes before cutting and serving.

Nutrition Facts (Servings and Calories per Serving)

• Servings: 9 slices
• Calories per serving: ~210 kcal
• Sugar: ~6g
• Sodium: ~350mg
• Fat: ~10g
• Saturated Fat: ~6g
• Unsaturated Fat: ~4g
• Trans Fat: ~0g
• Carbohydrates: ~28g
• Fiber: ~2g
• Protein: ~4g
• Cholesterol: ~35mg

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes

How to Serve

• Serve warm: Cornbread is best served warm, right out of the oven, so the butter can melt into each slice.
• Top with butter or honey: Slather your cornbread with a little butter or drizzle it with honey for extra flavor.
• Pair with chili: This cornbread makes a perfect side dish for chili, soups, or stews.
• Serve with BBQ: Whether it’s grilled chicken or pork, cornbread complements BBQ meals wonderfully.
• Enjoy as breakfast: Leftover cornbread can be eaten with a cup of coffee or tea for breakfast, adding a bit of sweetness to your morning.

Additional Tips

1. Use buttermilk for moisture: Buttermilk is key for making cornbread moist and fluffy, so don’t substitute it with regular milk.
2. Preheat the pan: If you’re using a cast iron skillet, preheating it before adding the batter helps the cornbread develop a golden, crispy bottom.
3. Don’t overmix: Mix the ingredients just enough to combine them—overmixing will result in dense cornbread.
4. Add a touch of honey: For a subtle sweetness, add a tablespoon of honey to the batter.
5. Customize with add-ins: Add shredded cheese, chopped green chilies, or cooked bacon to the batter for an extra twist on this classic recipe.

Recipe Variations

• Cheddar Cornbread: Stir in 1 cup of shredded cheddar cheese for a cheesy version of this cornbread.
• Jalapeño Cornbread: Add 1-2 diced jalapeños to the batter for a spicy kick.
• Sweet Cornbread: Increase the sugar to 2 tablespoons for a sweeter cornbread that pairs wonderfully with savory dishes like fried chicken.
• Cornbread Muffins: Instead of baking in a dish, divide the batter into a muffin tin and bake for individual servings.
• Vegan Cornbread: Replace the eggs with flax eggs and the butter with vegetable oil or vegan butter for a dairy-free version.

Serving Suggestions

• With Southern meals: Serve alongside Southern staples like fried chicken, collard greens, or mashed potatoes for a comforting meal.
• For breakfast or brunch: Top with a dollop of jam or preserve for a hearty breakfast or brunch option.
• With soup or stew: Pair with a hearty bowl of soup, such as chicken noodle, vegetable, or potato leek.
• As a snack: Cornbread can be enjoyed as a simple snack on its own, or with a smear of butter or honey.

Freezing and Storage

• Storing: Keep leftover cornbread in an airtight container at room temperature for up to 3 days.
• Freezing: For longer storage, wrap cornbread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Reheat slices in the microwave for 15-20 seconds or wrap in foil and warm in the oven for 10-15 minutes at 350ºF.

FAQ Section

1. Can I use self-rising flour instead of all-purpose flour?
   Yes, but if you use self-rising flour, omit the baking powder and baking soda from the recipe.
2. Can I make cornbread without buttermilk?
   If you don’t have buttermilk, you can substitute with regular milk and add 1 tablespoon of lemon juice or vinegar to sour the milk.
3. Can I make this cornbread ahead of time?
   Yes, cornbread can be made ahead of time and stored in an airtight container. It’s also great for reheating.
4. Why is my cornbread dry?
   Dry cornbread can result from overmixing the batter or baking it for too long. Be sure to follow the recipe instructions carefully.
5. Can I make cornbread muffins instead of a full loaf?
   Yes, you can divide the batter into a muffin tin and bake for about 15-20 minutes at 425ºF.
6. How can I make my cornbread sweeter?
   Add a little more sugar to the batter or drizzle honey on top after baking.
7. Can I add ingredients like cheese or bacon to the batter?
   Yes, shredded cheese, crumbled bacon, or chopped herbs can be added to the batter for added flavor.
8. Can I use a different type of fat instead of butter?
   You can substitute the butter with vegetable oil, melted coconut oil, or bacon drippings for a different flavor.
9. Why is my cornbread dense?
   Overmixing the batter or using too much flour can result in dense cornbread. Mix the ingredients just until combined for a lighter texture.
10. Can I use a different pan if I don’t have a cast iron skillet?
    Yes, you can use a regular baking dish or a glass pan. Just make sure to grease it well.

Conclusion

Grandmother’s Buttermilk Cornbread is the ultimate comfort food, with its fluffy texture, slightly sweet flavor, and rich, buttery taste. It’s easy to prepare, requires basic ingredients, and pairs wonderfully with so many dishes. Whether you’re serving it alongside fried chicken, chili, or simply enjoying it on its own with a touch of butter, this cornbread recipe is sure to be a hit in your home, just like it was in mine. Enjoy a slice of nostalgia and warmth with this timeless recipe!

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