Homemade Cornbread Recipe That Will Make You Want More

There’s nothing quite like a warm, crumbly piece of cornbread fresh out of the oven. And when that cornbread comes from your grandmother’s recipe, it’s even better. Today, I want to share with you my grandmother’s buttermilk cornbread recipe. This is a recipe that has been passed down through generations in my family, and it never fails to bring back fond memories of lazy afternoons spent in the kitchen with my grandma.

Let me tell you, this cornbread is the real deal. It’s the perfect combination of moist and crumbly, sweet and savory. And the best part? It’s incredibly easy to make. With just a few simple ingredients- all-purpose flour, cornmeal, baking soda, buttermilk, eggs, sugar, and butter- you can create some of the most mouthwatering cornbread you’ve ever tasted.

I know there are countless cornbread recipes out there, but believe me when I say that this one is worth trying. Whether you’re serving it up alongside a steaming bowl of chili or just enjoying a slice as a mid-day snack with a dollop of butter and honey, this buttermilk cornbread won’t disappoint.

So dig out your cast iron skillet or muffin tin and let’s get started on making what is sure to be one of your new go-to recipes for years to come.

Why You’ll Love This Recipe

Grandmother's Buttermilk Cornbread
Grandmother’s Buttermilk Cornbread

Are you a fan of southern cuisine? Do you love the smell of freshly baked bread and the taste of warm, buttery cornbread? If so, then my grandmother’s buttermilk cornbread recipe is the perfect dish for you.

Firstly, this recipe calls for simple and readily available ingredients like all-purpose flour, cornmeal, buttermilk, eggs, white sugar, and butter. You don’t need to go out of your way to find exotic ingredients or spend a fortune at the grocery store.

Secondly, this recipe produces a moist and fluffy cornbread with a heavenly golden crust that is perfect for soaking up gravy or complimenting chili. The use of buttermilk in the recipe gives the cornbread a slight tangy flavor that is truly unique and delicious.

Thirdly, this recipe is versatile and easy to make. Whether you want to bake it in a cast-iron skillet or as muffins, it works perfectly fine. The ingredients can be quickly mixed by hand or with a mixer and take around thirty minutes from start to finish.

Lastly, this recipe is an epitome of southern comfort food that your family and guests will enjoy every time. It can easily impress anyone with its softness, taste and aroma.

So if you’re looking for a classic comfort food recipe that’s easy to make and tastes amazing, look no further than my grandmother’s buttermilk cornbread recipe.

Ingredient List

 Grandmother's Buttermilk Cornbread: A Southern Classic
Grandmother’s Buttermilk Cornbread: A Southern Classic

Ingredients for Grandma’s Buttermilk Cornbread Recipe

Here’s a list of everything you’ll be needing to make my grandma’s Buttermilk Cornbread recipe in your own kitchen. This recipe is enough to serve 8-10 people.

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk
  • 1/2 cup butter, melted

Optional toppings: honey, butter, jam.

Take note that the specified brand of ingredients may affect the overall outcome of the recipe. You can always try different brands and use what suits you best.

The Recipe How-To


Now that we have all our ingredients, it’s time to get started on making my grandmother’s Buttermilk Cornbread Recipe. Here are the step-by-step instructions:

Step 1: Preheat Your Oven

Preheat your oven to 375°F.

Step 2: Mix the Dry Ingredients

Take a large mixing bowl and mix together 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 teaspoons baking soda, and ½ teaspoon salt.

Step 3: Mix the Wet Ingredients

In another mixing bowl, beat 2 large eggs until they are fluffy. Then, add in 1 cup buttermilk, 1 cup white sugar, and ½ cup melted butter. Mix well until it’s all combined.

Step 4: Combine Wet and Dry Ingredients

Slowly pour the wet ingredients into the dry ingredients mixture while stirring with a spatula or wooden spoon. Keep mixing until there are no lumps in the batter.

Step 5: Bake and Let Cool

Pour the batter into a greased 9×9 inch baking dish or cast iron skillet. Put it in the preheated oven and bake for around 25-30 minutes or until a toothpick comes out clean when inserted into the center of the cornbread. Once finished, let it cool for at least 10 minutes before serving.

And voila! You now have your very own delicious batch of buttermilk cornbread that will surely be a hit at any gathering or dinner table.

Substitutions and Variations

 The Perfect Side for Any Meal
The Perfect Side for Any Meal

Now that we have the base recipe for Grandmother’s Buttermilk Cornbread, let’s explore some substitutions and variations to add some excitement to this classic dish.

For starters, you can switch out the white sugar with brown sugar or honey for a deeper sweetness. If you prefer a savory twist, try adding in some herbs such as thyme, rosemary or even chili flakes.

You could also substitute all-purpose flour with cornmeal flour for a more rustic and traditional flavor. Yellow cornmeal can be used instead of white which would produce a cornbread that is a bright yellow color.

For those who are looking for a vegan option, swap the butter with a plant-based alternative like coconut oil or margarine (though note that this may affect the flavor and texture of the finished bread).

If you are looking to make muffins instead of traditional cornbread, reduce the baking time by 10-15 minutes and check regularly until done. Experimenting with different pans like a cast iron skillet can also bring varieties in textures and flavors.

One of my favorites would be trying out some sweet variations like adding sour cream instead of eggs or using granulated sugar instead of white sugar. These can make your cornbread moist and rich.

Don’t be afraid to get creative with your own substitutions and variations. Feel free to put your own spin on this beloved dish and make it your own. As they say, there are no rules for making great food!

Serving and Pairing

 Fluffy, Moist, and Loaded with Flavor
Fluffy, Moist, and Loaded with Flavor

Now that your delicious grandmother’s buttermilk cornbread is ready, it’s time to think about how to serve and pair it.

Serve the cornbread warm from the oven, alongside a big bowl of chili or hearty soup for a comforting meal. Cut into small squares and top with a dollop of butter or drizzle honey over each piece for a sweet treat. Nothing beats biting into the moist and crumbly texture of this southern classic.

Pair this buttermilk cornbread with savory dishes such as pan-fried chicken, collard greens, roasted turkey, or ham. It also goes well with sweet and tangy flavors like apple butter, blackberry jam or maple syrup. Make sure to have enough for seconds, because one slice will never be enough.

For an extra special touch, try baking the cornbread in a cast iron skillet for that crispy crust that everyone loves. And if there are any leftovers, wrap them tightly in plastic wrap or aluminum foil and store at room temperature for up to three days.

Grandmother’s buttermilk cornbread recipe is the perfect choice for a comforting weeknight dinner or a holiday gathering where family and friends come together to savor delicious memories.

Make-Ahead, Storing and Reheating

 Golden Brown and Delicious
Golden Brown and Delicious

Let me tell you, folks. This Cornbread recipe is perfect for making ahead and storing for later use.

To make ahead, bake the cornbread according to the recipe instructions and let it cool completely. Once it’s completely cooled, wrap it tightly with plastic wrap or aluminum foil and store it in the refrigerator. You can also freeze the cornbread for up to a month. Just be sure to wrap it tightly with plastic wrap or aluminum foil before placing it in the freezer.

To reheat the cornbread, preheat your oven to 350°F (180°C). You can slice the cornbread and place them on a baking sheet or reheat the entire loaf by wrapping it in aluminum foil. Depending on how much cornbread you need to reheat, baking time may vary, but generally takes about 15-20 minutes.

Now, if you’re planning to serve your Cornbread in a day or two, I recommend storing it at room temperature instead. After baking, let the Cornbread cool completely and then transfer it to an airtight container. Store at room temperature for up to 2 days. Any longer than that and you’ll want to store it in the refrigerator or freezer using the method above.

Heating up leftovers? Warm individual slices up in a toaster oven or microwave until they’re heated through. Just watch out! Microwaving too long can make your Cornbread rubbery rather than fluffy and moist.

Now you know how easy this is– feel free to enjoy this delicious treat even more often!

Tips for Perfect Results

 A Slice of Southern Comfort
A Slice of Southern Comfort

Now that you know how to whip up Grandmother’s Buttermilk Cornbread, it’s time to make sure it turns out perfectly every time. Here are some tips to ensure your cornbread comes out moist and delicious.

Firstly, resist the urge to mix the batter too much. The key to fluffy and soft cornbread is gentle mixing. Just combine all the ingredients until everything comes together, and no dry patches remain.

Secondly, use a cast-iron skillet if you have one available. This type of skillet gives you the classic crispy edges that everyone loves in southern-style cornbread. If you don’t have a cast-iron skillet, not a problem – use an 8×8 baking dish instead.

Thirdly, be mindful of the baking time. Over-baking will result in dry and crumbly cornbread. To make sure that your cornbread is cooked properly but still moist, check it after 20 minutes of baking. You’re looking for golden brown edges and a toothpick inserted into the center should come out clean or with a few moist crumbs attached.

Fourthly, let it cool before cutting into it. This is hard advice to follow as your kitchen will be filled with tempting aromas after baking fresh cornbread. However, try to muster some patience and let the cornbread cool down for at least 10-15 minutes before cutting into it.

Lastly, serve warm alongside a pat of creamy butter or drizzle with honey if you like sweet cornbread. So there you have it – follow these tips and get ready to devour the best cornbread you’ve ever had!


Now that you know how to make my Grandmother’s Buttermilk Cornbread recipe, you might still have some questions about the process, ingredients, or even substitutions. Fear not, I have compiled some common questions and answers in this FAQ section to make sure that all your concerns are addressed. From tips to adjust sweetness levels to ideas for switching up the baking time for different cornbread options, you’ll find everything you need here in this guide. So read on and get ready to become a cornbread expert!

Is cornbread better with buttermilk or milk?

When making cornbread, you may have noticed that some recipes call for buttermilk instead of regular milk. But what exactly is the reason for this substitution? As it turns out, buttermilk can enhance the flavor and texture of baked goods, making them richer and more tender.

What’s the difference between Southern cornbread and regular cornbread?

When it comes to making cornbread, there are two main styles that you can try: Northern and Southern. The Northern version is known for being less sweet and made with yellow cornmeal and fewer eggs, giving it a crumbly texture. On the other hand, Southern-style cornbread can be made with either white or yellow cornmeal and features a buttery finish. It also calls for more eggs, resulting in a cakelike texture that is different from the crumbly texture of the Northern version.

What ingredient keeps cornbread from crumbling?

Enhancing the moisture and reducing the crumbliness of the cornbread requires incorporating oil and sour cream into the recipe. This culinary trick was discovered on Jan 23, 2023.

Do Southerners put sugar in cornbread?

As time went on, the original corn pone recipe evolved with the addition of ingredients such as eggs, buttermilk, and leaveners like baking soda and baking powder. Eventually, modern Southern cornbread recipes emerged, which often include sugar and wheat flour in addition to the traditional ingredients.

Bottom Line


In conclusion, making Grandmother’s Buttermilk Cornbread Recipe is a wonderful way to connect with the past and bring a piece of tradition into the present. The ingredients are simple and affordable, yet they come together to create a delicious and satisfying dish that everyone will love. Whether you choose to make it with slightly sweetened ingredients or go for a more savory version, this recipe will not disappoint.

You’ll be hard-pressed to find another cornbread recipe that can compare to grandmother’s buttermilk cornbread. From its moist texture and slight sweetness to its tender crumb and crisp edges, each bite is a delight. So why not indulge in this classic recipe and bring something special to your table tonight?

Try serving it alongside your favorite soups and stews, or slathered with butter for a delightful snack any time of day. And don’t forget to experiment with different variations and substitutions to make it truly your own.

So go ahead, grab your apron, and get ready to bake up a batch of grandmother’s buttermilk cornbread – you won’t regret it!

Grandmother's Buttermilk Cornbread

Grandmother’s Buttermilk Cornbread Recipe

This is BETHANY WEATHERSBY's from AllRecipes.com grandmother's recipe. I must say it is the best cornbread I've ever made and consume. It is sweet and moist, fast and easy to make. In the time it takes to preheat my oven I had prepared the recipe and ready to bake. Tastes so much better than the box kind. I had to put the recipe here because I keep all my favorite recipes on recipezaar.com.
No ratings yet
Prep Time 15 mins
Cook Time 40 mins
Course Side Dish
Cuisine Southern American
Servings 1 pan
Calories 274.2 kcal


  • 1/4 lb butter (the same as 1 stick or 1/2 cup)
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk (I used 1 cup less 1 tablespoon of soymilk plus 1 tablespoon of vinegar and let sit for 5 minutes to )
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt


  • Preheat oven to 375 degrees F (175 degrees C).
  • Grease an 8 inch square pan.
  • Melt butter in large microwavable bowl.
  • Stir in sugar.
  • Quickly add eggs and beat until well blended.
  • In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl.
  • Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Your Own Notes


Serving: 93gCalories: 274.2kcalCarbohydrates: 37.2gProtein: 4.9gFat: 12.2gSaturated Fat: 7.1gCholesterol: 69.5mgSodium: 338.7mgFiber: 1.4gSugar: 16.3g
Keyword < 60 Mins, Breads, Quick Breads
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