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Grandma’s Buttermilk Cornbread

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Grandma's Buttermilk Cornbread, buttermilk cornbread recipe, moist cornbread recipe

Grandma’s Buttermilk Cornbread recipe is a family tradition that has been passed down for generations. Everyone in the family loves it, and it’s always a hit at potlucks and family gatherings.

Grandma's Buttermilk Cornbread, buttermilk cornbread recipe, moist cornbread recipe

The recipe is simple but delicious. You just need some cornmeal, flour, baking powder, salt, sugar, butter, eggs, and buttermilk. Grandma always used to make it in her cast iron skillet, and the crispy crust and fluffy interior were always a hit.

There’s something about the combination of cornmeal, buttermilk, and butter that makes this cornbread so special. It’s moist and fluffy, with a delicious crust on top.

Grandma's Buttermilk Cornbread, buttermilk cornbread recipe, moist cornbread recipe

If you’re looking for a delicious and easy cornbread recipe, look no further than your grandma’s recipe. This classic cornbread is made with buttermilk and features a crispy crust and fluffy interior.

It’s perfect for any occasion, from weeknight dinners to special gatherings.

Grandma's Buttermilk Cornbread, buttermilk cornbread recipe, moist cornbread recipe

If you’re in the mood for some good ol’ comfort food, why not try out this recipe for Grandma’s Buttermilk Cornbread? It’s easy to make and is sure to hit the spot.

So go ahead and give it a try – we promise you won’t be disappointed!

Grandma's Buttermilk Cornbread, buttermilk cornbread recipe, moist cornbread recipe

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Grandma’s Buttermilk Cornbread recipe is the perfect example of moist, delicious cornbread. This buttermilk cornbread recipe is easy to make and can be enjoyed by everyone. Grandma’s Buttermilk Cornbread is a true Southern classic.

Why I love this Buttermilk Cornbread recipe:

There are few things in life that are as comforting as a warm slice of Grandms’a Buttermilk Cornbread. This recipe has been passed down for generations and is the perfect balance of moisture and fluffy. The buttermilk adds a slight tanginess that takes this cornbread to the next level. Serve it with a dollop of honey butter and you will be in cornbread heaven!

Grandma's Buttermilk Cornbread, buttermilk cornbread recipe, moist cornbread recipe

Is cornbread a Southern?

Yes, cornbread is a Southern dish. In fact, it’s one of the most popular Southern recipes.

What is the best type of cornmeal to use in this recipe?

There are many types of cornmeal available on the market, but for this recipe you’ll want to use a coarse ground cornmeal. This will give your cornbread a nice, dense texture. Additionally, make sure to use buttermilk in this recipe – it really makes a difference! Grandma’s Buttermilk Cornbread is the perfect side dish to any meal, and it’s also great for breakfast or snacks. Moist and flavorful, this cornbread is sure to become a family favorite. Give it a try today!

Recommended Tools For This Buttermilk Cornbread

If you want to make Grandma’s Buttermilk Cornbread, you’ll need a few key tools.

  • First, you’ll need a 9×13 baking dish. This will be the perfect size for the cornbread.
  • Second, you’ll need a bowl and whisk for mixing the batter.
  • Third, you’ll need a spoon or spatula for spreading the batter evenly in the dish.
  • Lastly, you’ll need a wire rack for cooling the cornbread after it comes out of the oven.

With these tools, you’ll be able to make Grandma’s Buttermilk Cornbread perfectly! The recipe is simple and straightforward, and with these tools, you can’t go wrong. So preheat your oven and get started on making this delicious cornbread!

What can I substitute for milk in cornbread?

If you’re out of milk and need a substitution for your cornbread recipe, there are a few options available. You can use water, buttermilk, or even cream in place of milk. Each option will provide different results, so choose the one that best suits your needs.

  • Water is the most common substitute for milk and will work in most recipes. The cornbread will be less rich and moist than if made with milk, but it will still be edible. If you want to add some extra moisture, try adding a little bit of oil to the recipe.
  • Buttermilk is another good option for replacing milk in cornbread. It will make the cornbread more moist and tangy. If you don’t have buttermilk on hand, you can make a quick substitute by adding vinegar or lemon juice to regular milk.
  • Cream can be used in place of milk to make a richer cornbread. The texture will be denser and the flavor will be more pronounced. If you’re looking for a lighter cornbread, you may want to use a combination of milk and cream.

What happens if you don’t put milk in cornbread?

If you don’t put milk in cornbread, it will be dry and crumbly. Grandma’s buttermilk cornbread is moist and delicious because it contains milk. So if you want to make Grandma’s buttermilk cornbread, be sure to include milk in the recipe!

What does buttermilk to cornbread?

Buttermilk is a key ingredient in Grandma’s buttermilk cornbread recipe. It gives the cornbread a moist, fluffy texture and a slightly tangy flavor. Grandma always used to say that buttermilk was the secret to her perfect cornbread!

Why is my cornbread too crumbly?

There are a few reasons why your cornbread might be too crumbly.

  • One reason could be that you didn’t use enough buttermilk. Buttermilk adds moisture to the cornbread, so if you skimp on it, your cornbread will be dry and crumbly.
  • Another possibility is that you overcooked the cornbread. Cornbread should be cooked until it’s just set and golden brown on the outside; if you cook it for too long, it will be dry and crumbly.
  • Finally, make sure you’re using self-rising cornmeal mix; if you use regular cornmeal mix, you’ll need to add baking powder to it, which will help the cornbread to rise and be less crumbly.

Why do you only use baking soda?

Grandma’s Buttermilk Cornbread is the best cornbread recipe around – and that’s because it’s made with buttermilk. This key ingredient helps to keep the cornbread moist, while the baking soda gives it a nice rise.

A Few Tips For Making This Cornbread

Here are a few tips for making this cornbread even more Grandma-approved:

  • Use buttermilk in place of milk for a richer flavor.
  • Add an egg to the batter for added moisture.
  • Stir in some shredded cheddar cheese for a cheesy twist.
  • Bake the cornbread in a cast iron skillet for extra crunch.

Follow these tips and you’ll have Grandma’s approval (and delicious cornbread) in no time!

Serving suggestions:

Grandma’s Buttermilk Cornbread is delicious on its own or served with a dollop of honey or jam. It’s also the perfect side dish for a hearty soup or stew. Enjoy!

Grandma's Buttermilk Cornbread, buttermilk cornbread recipe, moist cornbread recipe

Ingredients:

  • Butter unsalted
  • Granulated sugar
  • Yellow cornmeal
  • Large eggs
  • Buttermilk
  • Baking soda
  • All purpose flour
  • Salt to taste
Grandma's Buttermilk Cornbread ingredients

How to make Grandma’s Buttermilk Cornbread:

Step 1. Preheat the oven to 375 degrees.

Step 2. Put all of the ingredients except for the butter.

Put all of the ingredients except for the butter.

Step 3. Mix together until smooth and creamy.

Mix together until smooth and creamy.

Step 4. Place the butter into an oven safe skillet on the stove, and melt it over medium heat.

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

Step 5. Once the butter is melted, remove the skillet from the heat, and pour the batter into it.

Once the butter is melted, remove the skillet from the heat, and pour the batter into it.

Step 6. Whisk the batter in with the butter until well combined.

Whisk the batter in with the butter until well combined.

Step 7. Bake for 25-30 minutes until browned and cooked through.

Grandma's Buttermilk Cornbread, buttermilk cornbread recipe, moist cornbread recipe

Serve warm.

Grandma's Buttermilk Cornbread, buttermilk cornbread recipe, moist cornbread recipe

Grandma’s Buttermilk Cornbread is a moist and delicious cornbread that is easy to make and perfect for any occasion.

Can you Make-Ahead Buttermilk Cornbread?

Grandma’s Buttermilk Cornbread is the perfect make-ahead recipe. Simply bake the cornbread, allow it to cool, and then store it in an airtight container at room temperature for up to 3 days. When you’re ready to enjoy, simply reheat in a 350-degree oven for about 10 minutes. Grandma’s Buttermilk Cornbread is moist, flavorful, and perfect for any occasion!

Storing Instructions

Grandma’s Buttermilk Cornbread will stay fresh for up to 2 days and stored in an airtight container. For best results, consume within the first day for optimal flavor and texture.

Buttermilk Cornbread Variations

There are many variations of Grandma’s Buttermilk Cornbread recipe.

  • You can add bacon, cheese, or jalapeños to their cornbread.
  • You can also add fruit, nuts, or chocolate chips.

Whatever you choose to add to your cornbread, Grandma’s Buttermilk Cornbread will be delicious.

Substitutions

There are a few substitutions you can make with this recipe if you need to.

  • Use self-rising flour instead of all-purpose flour and baking powder. If you go this route, simply omit the salt from the recipe.
  • If you want a bit of sweetness in your cornbread, feel free to add a quarter cup of sugar. Grandma always said that everything’s better with a little sugar!

Freezing Instructions:

Grandma’s Buttermilk Cornbread can also be frozen for up to 3 months. Allow the cornbread to thaw overnight in the fridge before reheating. Enjoy!

Grandma's Buttermilk Cornbread, buttermilk cornbread recipe, moist cornbread recipe

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Grandma’s Buttermilk Cornbread

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Grandma's Buttermilk Cornbread recipe is the perfect example of moist, delicious cornbread. This buttermilk cornbread recipe is easy to make and can be enjoyed by everyone. Grandma's Buttermilk Cornbread is a true Southern classic.
4.36 from 64 votes

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

Calories: 293kcal | Carbohydrates: 38g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 78mg | Sodium: 313mg | Fiber: 2g | Sugar: 14g
Author: Laura

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