I don’t know about you, but when I think about comfort food, one item comes to mind: cornbread. There’s something about its crispy exterior and fluffy interior that satisfies my soul. And not just any cornbread, but my Grandma’s Buttermilk Cornbread. It’s a recipe that has been passed down from generations and is a staple at family get-togethers.
Let me tell you, this recipe is not your average box mix. It is the real deal, made with wholesome ingredients that you can find in your kitchen. The cornmeal gives it a slightly sweet taste that pairs perfectly with savory dishes like turkey and gravy or dressing. Trust me; once you try this grandma cornbread recipe, you won’t settle for anything else.
This buttermilk cornbread recipe is versatile enough to eat alone or as a side dish. It’s easy to make, uses simple ingredients, and can be customized to your liking. If you’re looking for something that is quick to whip up and will wow your guests’ taste buds, then look no further than Grandma’s Buttermilk Cornbread recipe.
Why You’ll Love This Recipe
Listen up y’all, because I’m about to convince you that my grandmother’s buttermilk cornbread recipe is the best thing that’s ever happened to your taste buds. This recipe is the epitome of comfort food. One bite will make you feel like you’re at home, snuggled in your favorite blanket on a chilly day. Trust me when I say that this grandma buttermilk cornbread recipe will have you coming back for seconds, and maybe even thirds.
First and foremost, let’s talk about the flavor. The combination of cornmeal and flour creates a mouth-watering texture that is simply irresistible. The tanginess from the buttermilk adds a subtle sourness while the sugar provides the perfect amount of sweetness. It’s a balance that you can only find in Southern cooking.
But what really sets this recipe apart from all others is its versatility. Grandma’s buttermilk cornbread isn’t just a side dish, it’s an ingredient that can be used in countless ways. Top it with your favorite chili or soup, use it to make southern dressing or cornbread stuffing for Thanksgiving, or crumble it up for homemade breadcrumbs to elevate any dish.
And let’s not forget how easy it is to make. With kitchen ingredients like cornmeal, all-purpose flour, eggs, and buttermilk, this recipe whips up in no time. Plus, the 1 2-2 ratio makes it easy to double or cut in half depending on your needs.
So whether you’re looking for comfort food on a cold night or an ingredient to take your cooking to the next level, my grandma’s buttermilk cornbread recipe is sure to satisfy. Don’t just take my word for it though – give it a try yourself and I promise you won’t be disappointed.
Here is a breakdown of the ingredients you will need for your perfect batch of Grandma’s Cornbread:
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 large eggs, beaten
– 1 and 1/3 cups buttermilk
– 1/4 cup canola oil (or vegetable oil)
– 1/4 cup unsalted butter, melted
The cornmeal gives this buttermilk cornbread recipe its signature texture, while the all-purpose flour provides just enough stability. The combination of baking powder and baking soda gives it a light and fluffy quality that pairs perfectly with a classic Southern meal. And don’t forget about the buttermilk – this key ingredient provides a tangy flavor and moistness that will keep you coming back for more.
The Recipe How-To
Now that we’ve gathered all of our cornbread ingredients, it’s time to get started with the recipe!
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ¼ cup melted butter or canola oil
Preheat the oven to 425°F and heat a well-seasoned cast iron skillet in the oven while preparing the batter.
In a large mixing bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt.
Then, whisk together both eggs in another bowl before pouring them into the dry mixture.
Next, combine 1 cup of buttermilk with melted butter or canola oil in a separate small mixing bowl.
Pour the wet mixture into the dry mix and stir all ingredients together until well combined.
Carefully remove the hot skillet from oven and add a tablespoon of canola oil or melted butter to it, swirling it around evenly in the skillet.
Pour your batter into hot skillet, then smooth out batter evenly with spatula.
Bake for about 25 minutes or until golden brown and learn how to make excellent cornbread without overcooking it by checking for doneness by doing a toothpick test; if it comes out clean from the center of the pan the bread is done.
Remove from oven and let cool for approximately five minutes before cutting and serving.
See? That was quite simple! Just follow these steps and you’ll have delicious homemade cornbread that will be hard not to gobble up in one sitting!
Substitutions and Variations
Now, I know some of you culinary explorers may want to switch up the traditional ingredients in your Grandma’s Buttermilk Cornbread recipe. Whether it’s because of dietary restrictions, taste preferences, or just because you want to try something different, here are a few substitutions and variations you can use to make this classic recipe your own.
First off, let’s talk about the flour. Instead of using all-purpose flour, you can switch it out for self-rising flour for a lighter and fluffier texture. You can also try using whole wheat flour or almond flour for a healthier twist.
If you’re looking for a dairy-free option, you can substitute the buttermilk with coconut milk or almond milk mixed with white vinegar or lemon juice. This will still give your cornbread that tangy flavor without the dairy.
For those of you with a sweet tooth, you can try adding some cinnamon or vanilla extract to the batter. You can also add honey or maple syrup instead of granulated sugar for a natural sweetness.
Now let’s get down to the cornmeal. Yellow cornmeal is commonly used in Grandma’s Buttermilk Cornbread recipe, but feel free to switch it up with white cornmeal for a milder flavor. You can also try mixing in some jalapeños and cheddar cheese for a spicy kick.
Lastly, if you’re feeling adventurous, try making skillet cornbread instead of baking it in a baking dish. This will give your cornbread crispy edges and keep it nice and moist on the inside.
Remember, cooking is all about experimenting and making recipes your own. Don’t be afraid to switch things up and try new ingredients – who knows, you might just create your own legendary version of your grandma’s recipe!
Serving and Pairing
Oh boy, now it’s time to talk about how to serve and pair this grandma’s buttermilk cornbread! If you’re asking me, I say this baby shines on its own. You don’t need anything but a slab of warm butter to make it sing.
But hey, I’m no culinary tyrant or anything. If you’re looking for some pairing ideas, how about we start with some good old-fashioned chili? A bowl full of piping hot, spicy beef or vegetarian chili with some shredded cheddar cheese on top will definitely knock your socks off when served with a slice of grandma’s buttermilk cornbread.
If you’re feeling more adventurous, try serving the cornbread next to a hearty stew or gumbo. The sweetness and crumbly texture of the cornbread really help balance out the richness of these dishes.
For breakfast, I like to toast up slices of this cornbread and spread them with honey and creamy butter. It makes for a simple yet satisfying start to the day.
And let’s not forget about dressing or stuffing! Grandma’s buttermilk cornbread is the perfect ingredient for a southern style cornbread stuffing recipe or Thanksgiving dressing that will have everyone coming back for seconds (and thirds). Trust me on this one, folks.
No matter how you serve and pair it, grandma’s buttermilk cornbread is a staple kitchen ingredient that can make any meal a real treat.
Make-Ahead, Storing and Reheating
Now, I know you’re probably thinking that there’s no need to make this grandma buttermilk cornbread in advance, but hear me out. Making it a day ahead of time can not only save you time but can also enhance its texture and flavor. Letting the cornbread rest overnight will give it a chance to absorb all the moisture, making it incredibly moist and flavorful.
Once your cornbread has cooled down completely, store it in an airtight container or a plastic wrap at room temperature for up to 3-4 days. You can also store it in the refrigerator for up to a week. However, keep in mind that storing cornbread for too long may cause it to dry out.
To reheat your cornbread, preheat your oven to 350°F (175°C), and place your cornbread on a baking sheet. Let the cornbread warm-up for 5-10 minutes or until it’s properly heated. If you’re short on time, you can also pop individual pieces into the microwave for 10-15 seconds.
Another great bonus tip is to use any leftover cornbread to make southern-style dressing or Thanksgiving stuffing. It’s a versatile ingredient that can be transformed into new creations! Just crumble it up into small pieces, add some herbs and spices, and put everything together in your recipe.
Now that you have these tips for Make-Ahead, Storing and Reheating grandma’s buttermilk cornbread recipe, there’s no need to worry about wasting leftovers or serving wilted-looking breads. Enjoy!
Tips for Perfect Results
Now, let’s talk about how to achieve perfect results when making Grandma’s buttermilk cornbread recipe.
1. Use high-quality ingredients.
The taste of your cornbread will depend on the quality of your ingredients. Make sure to use fresh all-purpose flour, fine yellow cornmeal, and good-quality buttermilk. Also, ensure that your baking soda is fresh; it can lose its effectiveness over time.
2. Mix the batter thoroughly.
When mixing the batter, make sure to blend the ingredients together well. Use a whisk or spatula and make sure there are no lumps in the mixture. Do not over-mix as it will result in tough cornbread.
3. Preheat your skillet or pan.
To get those satisfyingly crisp edges on your cornbread, you need to preheat your skillet or pan for at least 10 minutes before adding the batter. The skillet should be hot enough for the butter or oil to sizzle when it is added.
4. Don’t open the oven while it bakes.
Opening the oven while the cornbread is baking can cause a drastic change in temperature and affect how it rises and browns. Resist the urge to peek until the last five minutes of cooking time.
5. Let it rest before serving.
Allowing your cornbread to rest for at least 10 minutes before serving lets it firm up and become easier to cut into neat servings. It also allows the flavors to meld together better.
By following these tips, you can achieve mouth-wateringly delicious Grandma’s buttermilk cornbread that will leave everyone wanting more.
Well, folks, if you’re looking for the perfect cornbread recipe to transport you to Grandma’s kitchen, then you’ve come to the right place! With my grandma’s buttermilk cornbread recipe, your taste buds will be on a journey back in time to simpler days where family and food brought people together.
This recipe is as easy as pie, and its ingredients are simple enough to find in any kitchen or at your local grocer. With a few quick steps, you’ll have the perfect golden-brown cornbread that your family will love.
Moreover, this recipe is versatile enough for various uses such as Thanksgiving dressing or southern cornbread dressing. You can play around with ingredients a bit according to your liking and preference.
In conclusion, my grandma’s buttermilk cornbread recipe is one of a kind – an ideal balance between sweet and salty flavors that’ll have you coming back for more. So why not give it a try? You won’t regret spending some quality time in the kitchen cooking up this dish. Just take my word for it; your family and friends will thank you!
Grandma’s Cornbread Recipe
- 1 cup all-purpose flour
- 1 1/3 cups self-rising white cornmeal (Martha White)
- 1 cup buttermilk
- 1 cup whole milk
- 1/2 cup I Can't Believe It's Not Butter
- 1 teaspoon salt
- 2 tablespoons canola oil
- Heat oven to 400 degrees.
- Place 1/4 cup margarine in dark coated 8" pan (cast iron works well) and heat in oven until hot.
- Meanwhile, mix together flour, corn meal, milk, buttermilk, salt, 1/4 cup margarine, and canola oil.
- Pour into thoroughly heated pan and bake at 400 degrees for 45 minutes.
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.