Homemade Buttermilk Cornbread Recipe

Grandmother’s Buttermilk Cornbread, a recipe passed down through generations, embodies the essence of comfort and nostalgia in every crumb. Remember the aroma that filled your grandmother’s kitchen as she pulled out a freshly baked batch, its golden crust beckoning you to indulge with a warmth that transcends time. This beloved recipe holds a special place in my heart, as it was the first creation I baked alongside my grandmother on a cozy Sunday, learning that good cornbread is not just a dish but a cherished memory to savor.

The magic of this cornbread lies in the simplicity of its ingredients – from the tangy buttermilk to the rustic bite of yellow cornmeal, each component adds a layer of nostalgia and flavor that instantly transports you back to those cherished moments spent with loved ones. Whether enjoyed alongside a steaming bowl of chili or as a delightful breakfast treat with honey and butter, Grandmother’s Buttermilk Cornbread is a versatile classic that never fails to bring joy to the table. So, gather your loved ones, embrace the tradition, and let the aroma of this cornbread fill your home with love and warmth, just like it has for generations.

Quick Benefits

• Buttermilk adds tanginess and reacts with baking soda to create a light, tender texture in the bread.
• Yellow cornmeal provides a sweeter flavor and classic golden color to the cornbread.
• Freezing individual squares for up to three months allows for convenient, homey freshness whenever you desire.
• Serving warm with butter, honey, or alongside savory dishes enhances the overall dining experience.

Why You’ll Love This Homemade Buttermilk Cornbread Recipe Recipe

• Family Tradition: This recipe carries the magic of family tradition and will bring back warm memories of holidays and cozy times spent in the kitchen with loved ones.
• Moist and Golden: The cornbread has a moist crumb and golden crust that will make every bite a delightful experience.
• Rustic Flavor: The yellow cornmeal brings a rustic, grainy bite that feels like home and adds a lovely depth of flavor to the bread.
• Versatile: You can customize the recipe with different variations like adding fresh corn kernels, jalapenos, scallions, or even grated carrot for extra sweetness, heat, or savoriness.
• Make-ahead Convenience: You can store leftovers easily and freeze extra batches for up to three months, making it a convenient option for busy days.
• Celebratory Dish: Many have made this cornbread a part of their holiday traditions, making it a perfect addition to your Thanksgiving spread or any special occasion.
• Serving Options: Enjoy the cornbread with a variety of accompaniments like butter and honey for breakfast, alongside savory dishes like chili or soups, or even with crispy bacon and eggs for a full meal.
• Sharing Love: This recipe is a wonderful way to share love and warmth with friends and family, making it a thoughtful gift or a dish to bond over with loved ones.

Ingredients for Homemade Buttermilk Cornbread Recipe

Batter

• 1 cup all-purpose flour
• 1 cup cultured buttermilk
• 2/3 cup granulated sugar
• 1/4 teaspoon fine salt
• 2 large eggs
• 1/2 cup unsalted butter
• 1/2 teaspoon baking soda
• 1 cup yellow cornmeal

Pro Tips for Homemade Buttermilk Cornbread Recipe

Pro Tip 1: For a richer flavor, consider swapping half of the yellow cornmeal for white cornmeal or adding a pinch of smoked paprika. Just remember, do not skip the butter as it plays a crucial role in the bread’s personality.

Pro Tip 2: If you run out of buttermilk, you can make a substitute by mixing whole milk with a splash of lemon juice. Let it sit for five minutes before using. This will work just as well in the recipe.

Pro Tip 3: To ensure your cornbread is perfectly cooked, use the toothpick test. Insert a toothpick in the center of the bread, and it should come out clean with a few moist crumbs attached. This ensures the bread is fully cooked without overbaking.

How to Make Homemade Buttermilk Cornbread Recipe

Step 1: Prepare Oven and Baking Pan

Preheat oven to 350°F and generously grease an 8-inch square baking pan with butter or nonstick spray.

Step 2: Melt Butter and Combine with Sugar

In a large skillet over medium heat, melt unsalted butter. Remove from heat and stir in granulated sugar until well blended.

Step 3: Incorporate Eggs

Combine the large eggs with the butter-sugar mixture and whisk until smooth.

Step 4: Prepare Buttermilk Mixture

In a different bowl, whisk together cultured buttermilk and baking soda until dissolved.

Step 5: Combine Wet Ingredients

Add the buttermilk mixture to the skillet with the egg-butter-sugar base and mix well.

Step 6: Incorporate Dry Ingredients

Combine yellow cornmeal, all-purpose flour, and fine salt with the wet ingredients until just combined with a few small lumps remaining.

Step 7: Bake Cornbread

Transfer the batter into the pan and bake in the center of the oven for 30 to 40 minutes until a toothpick inserted in the center comes out clean.

Storage Tips

Once your Grandmother’s Buttermilk Cornbread has been baked and cooled completely, it’s essential to store it properly to maintain its moisture and flavor. To store leftover cornbread at room temperature, tightly wrap it in plastic wrap or place it in an airtight container. This method will keep the cornbread fresh for up to two days. For longer storage, consider freezing individual squares of cornbread by wrapping them in parchment paper and placing them inside a zip-top bag. When reheating, simply pop a slice in the toaster oven or warm it gently in a skillet with a bit of butter to enjoy that freshly baked taste.

To enhance the flavors of your cornbread, consider experimenting with ingredient variations like adding fresh summer corn kernels for extra sweetness, diced jalapenos or scallions for a kick of heat, or grated carrot or sweet potato for a seasonal twist. If you wish to make a larger batch, double the recipe and freeze one pan for up to three months. Thaw the frozen cornbread in the fridge overnight and warm it through before serving to enjoy the comforting freshness at your convenience. By following these storage tips and creative suggestions, your cornbread will continue to bring joy and warmth to your kitchen just like it has for generations.

Ingredient Substitutions

If you are out of cultured buttermilk, you can easily make a substitute by combining whole milk with a splash of lemon juice or white vinegar. Let the mixture sit for about 5 minutes until it slightly thickens and curdles, then use it in place of buttermilk in the recipe.

For a different flavor profile, consider using a mixture of half yellow cornmeal and half white cornmeal. White cornmeal tends to be milder in taste and color compared to yellow cornmeal, which could add a subtle twist to the traditional cornbread recipe.

While unsalted butter is recommended for this recipe, you can use salted butter as a substitution. Just be mindful of reducing the additional salt added to the recipe to prevent the cornbread from becoming too salty.

Serving Suggestions

Grandmother’s Buttermilk Cornbread is a versatile treat that can be enjoyed in many ways. For a cozy breakfast, toast slices of cornbread and top them with a generous smear of salted butter and a drizzle of local honey. If you’re feeling adventurous, try serving the cornbread with sharp cheddar cheese and a touch of hot sauce for a modern twist. For a hearty meal, pair the cornbread with a steaming bowl of chili or creamy soup, letting it soak up all the savory goodness.

To add some seasonal flair, consider mixing in fresh summer corn kernels for extra sweetness in the summertime or folding in grated carrot or sweet potato for a pop of autumn color and earthy flavor. For a spicy kick, scatter diced jalapenos or scallions into the batter during colder months. Whether you’re baking this cornbread for a special occasion or a cozy night in, the warm aroma and delicious flavor will surely make it a staple in your home just like it has been in mine.

FAQs for Homemade Buttermilk Cornbread Recipe

Can I use white cornmeal instead of yellow in this cornbread recipe?

Yes, white cornmeal can be used, but yellow gives a sweeter flavor and classic golden color.

How can I tell if the cornbread is fully baked?

Insert a toothpick in the center; it should come out clean with few moist crumbs attached.

Can I use salted butter instead of unsalted butter in this recipe?

Yes, you may use salted butter, but reduce the added salt to avoid over-seasoning.

Why is buttermilk used in this cornbread recipe?

Buttermilk adds tanginess and reacts with baking soda to create a light, tender texture in the bread.

Conclusion

Grandmother’s Buttermilk Cornbread is more than just a recipe – it’s a connection to cherished memories and a taste of tradition. As you bake this cornbread and savor its warm, comforting flavors, may you feel the love and warmth that has been passed down through generations. The beauty of this recipe lies not just in its simplicity and deliciousness, but in the stories and moments it carries with it.

Whether you’re baking Grandmother’s Buttermilk Cornbread for a special occasion or just to enjoy a cozy moment at home, remember that each slice holds a piece of history and nostalgia. Embrace the versatility of this recipe by adding your own twists and flavors, making it uniquely yours while still honoring the essence of the original. So go ahead, bake a batch of this cornbread, share it with loved ones, and create new memories that will be treasured for years to come.

Homemade Buttermilk Cornbread Recipe

“Experience the magic of family tradition with this golden, moist Buttermilk Cornbread straight from grandmother’s kitchen—perfect for cozy meals and cherished memories.”

Print Recipe Pin Recipe

Prep Time15 min

Cook Time35 min

Total Time50 min

CuisineAmerican Southern

Skill LevelEasy

Servings9 Servings (1 square pan (8-inch), cut into 9 portions)

Ingredients

Batter

• 1 cup all-purpose flour
• 1 cup cultured buttermilk
• 2/3 cup granulated sugar
• 1/4 teaspoon fine salt
• 2 large eggs
• 1/2 cup unsalted butter
• 1/2 teaspoon baking soda
• 1 cup yellow cornmeal

Instructions

1. Prepare Oven and Baking Pan: Preheat oven to 350°F and generously grease an 8-inch square baking pan with butter or nonstick spray.
2. Melt Butter and Combine with Sugar: In a large skillet over medium heat, melt unsalted butter. Remove from heat and stir in granulated sugar until well blended.
3. Incorporate Eggs: Combine the large eggs with the butter-sugar mixture and whisk until smooth.
4. Prepare Buttermilk Mixture: In a different bowl, whisk together cultured buttermilk and baking soda until dissolved.
5. Combine Wet Ingredients: Add the buttermilk mixture to the skillet with the egg-butter-sugar base and mix well.
6. Incorporate Dry Ingredients: Combine yellow cornmeal, all-purpose flour, and fine salt with the wet ingredients until just combined with a few small lumps remaining.
7. Bake Cornbread: Transfer the batter into the pan and bake in the center of the oven for 30 to 40 minutes until a toothpick inserted in the center comes out clean.