Honey, have you ever tasted a piece of cornbread that sent shivers down your spine and made you want to slap your own grandma? Well, I’m here to introduce you to a recipe so good, it might just make you do that. This is my grandmother’s buttermilk cornbread recipe, passed down from generations in our family. And let me tell you, there is nothing quite like a slice of warm, sweet cornbread fresh out of the oven.
This recipe is the epitome of Southern comfort food- golden brown on the outside, light and fluffy on the inside, with just the right amount of sweetness to balance out the savory flavor. You can eat it as a side dish with butter or cheese, or mix it into a delicious cornbread dressing for Thanksgiving dinner. Whether you’re looking for an intimate snack at home or feeding a crowd at a family gathering, trust me when I say this buttermilk cornbread recipe is an absolute must-try.
So break out your cast iron skillet and get ready to experience true Southern heritage- this grandma’s buttermilk cornbread recipe is about to become a staple in your kitchen.
Why You’ll Love This Recipe
Buckle up, buttercup, because I am about to tell you why this grandmother’s buttermilk cornbread recipe is going to change your life forever. I know what you’re thinking – “It’s just cornbread, what’s the big deal?” But let me tell you something, friend, there’s nothing “just” about this recipe.
First and foremost, it’s all about the buttermilk. You may think you’ve had good cornbread before, but until you’ve tried it with the richness and tanginess of buttermilk, you haven’t lived. This ingredient takes the flavor to the next level and will have you coming back for seconds (and maybe thirds.)
Not only is it bursting with flavor, but it’s also surprisingly easy to make. With only a handful of pantry staples and a little bit of time in the oven, you’ll be turning out perfect squares of golden goodness in no time. Whether you’re a seasoned chef or just dipping your toes into the world of cooking, this recipe is simple enough to follow yet impressive enough to bring to your next dinner party.
But if that weren’t enough to convince you, let’s talk about how versatile this recipe is. Sweet or savory? Dressing or stuffing? Skillet or oven-baked? With a few simple adaptations, this recipe can do it all. It’s the kitchen staple that keeps on giving.
So why will you love this recipe? Because it’s delicious, foolproof, and endlessly adaptable. It’ll become a beloved family favorite in no time – trust me, once you try it, there’s no going back.
Before we dive into the recipe, let’s go over the ingredients you’ll need to create this Grandmother’s Buttermilk Cornbread recipe. It’s important to have them all measured out before starting, so you can focus on creating the perfect blend of flavors.
Here are the ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup mayonnaise
- 1 cup buttermilk
- 8 tablespoons (1 stick) unsalted butter
The Recipe How-To
Before we start cooking, let’s get all our kitchen ingredients ready. You’ll need:
– Cornmeal: 1 cup
– All-purpose Flour: 1 cup
– Granulated Sugar: 1/2 cup
– Baking Soda: 1 teaspoon
– Salt: 1/2 teaspoon
– Eggs: 2 large
– Buttermilk: 1 and 1/2 cup
– Butter: 1/2 cup, melted
Make sure you have all the ingredients measured and mix cornmeal, flour, sugar, salt, and baking soda in a large bowl.
Mixing the Cornbread Batter
Take another bowl, whisk buttermilk and 2 large eggs until they’re combined. Now is the time to pour in melted butter and mix them correctly.
Now add this wet mixture to the dry ingredients bowl and stir it smoothly. Try not to over-mix this step. This will help avoid having dry, hard cornbread.
Preheat your oven up to 375F/190C. Take an iron skillet (preferably a 9-inch one) or use any cast iron skillet that fits your batter size.
If you don’t have a skillet available you may use a baking dish of equal size. But remember these are traditional recipes from southern heritage lovingly prepared by grandmothers using their favorite iron skillets.
Put a tablespoon of oil or butter on the skillet/baking dish so that the cornbread can be easily removed after baking.
Ladle up the batter into the skillet/dish right away and make sure it’s evenly distributed.
Stick this in the oven and bake for around 20 – 25 minutes or until the edges are browned nicely.
Now we test it; Insert a toothpick into the center of your cornbread. It should come out clean without any stuck batter residue if it does stick leave it for another five minutes or so; then re-test until it comes out clean.
Remove from oven once done and allow cooling down for about five minutes before slicing it up into serving portions.
Serve hot with a dollop of butter on top spread over for that melting flavor when combined with fresh homemade jam or honey!
Substitutions and Variations
Now, let’s talk about some possible substitutions and variations you can apply to this classic cornbread recipe. Don’t be afraid to experiment and add your own unique twist to it!
Firstly, if you prefer your cornbread sweeter, feel free to increase the amount of sugar in the recipe. You can add up to 1 cup of white granulated sugar or experiment with brown sugar or honey for a different taste.
Next, if you’re looking to make a healthier version of this buttermilk cornbread recipe, you might consider swapping out all-purpose flour with whole wheat flour. This switch will give your cornbread a more earthy and nutty flavor profile while also being higher in fiber and vitamins.
Moreover, if you want to try something different from the classic southern-style version of cornbread, you could use yellow cornmeal instead of white. Yellow cornmeal gives you a grainier texture and a more distinctive flavor that’s perfect for savory dishes.
For those who have trouble digesting dairy products, you can always substitute buttermilk with other alternatives like soy milk, oat milk or almond milk. Each will give your cornbread its unique flavor.
Finally, don’t forget to add some fresh herbs like rosemary or thyme into the batter for an exciting variation that takes your cornbread dish to the next level! Adding jalapeños-infused oil or Cheddar cheese are other great ways to experience new flavors with this grandma’s buttermilk cornbread recipe.
Just remember that each substitution may change the final outcome of the dish slightly. So don’t hesitate to take notes about what works best for your taste buds and preferences so you can achieve the perfect result every time.
Serving and Pairing
Now that you have made my grandmother’s buttermilk cornbread recipe, you may be wondering how to serve and pair it with different dishes.
First and foremost, the best way to enjoy this classic Southern dish is straight out of the oven, with a pat of butter or drizzle of honey on top. The crispy crust and fluffy interior make for a perfect kitchen treat.
You can also serve it as a side dish for your dinner entrees, particularly dishes with a gravy or sauce, such as roasted chicken or beef brisket. It is also an excellent accompaniment to traditional Southern foods such as gumbo, collard greens, jambalaya, and black-eyed peas.
If you have any leftover cornbread (which I doubt will happen!), you can use it as a base for a delicious cornbread stuffing recipe or crumble it over soups or chilies for added texture and flavor.
When pairing wines with cornbread, try a fruity and slightly dry rosé or red blend. For beer lovers, an amber ale complements the sweetness of the cornbread nicely.
Enjoy my grandmother’s buttermilk cornbread recipe to its fullest potential with these thoughtful serving and pairing suggestions!
Make-Ahead, Storing and Reheating
Listen, I know that sometimes you don’t have the time or energy to whip up a batch of my Grandmother’s Buttermilk Cornbread Recipe fresh out of the oven. But don’t you worry, friend! I’ve got tips and tricks for making this dish ahead of time and storing it for later.
To make things easy on yourself, prepare the recipe as directed and bake it in a cast-iron skillet. This will not only give your cornbread a crispy crust but also help it stay fresh for longer periods. You can even freeze this ahead of time by wrapping tightly in plastic wrap and then aluminum foil. Just be sure to reheat at 350°F (176°C) for 10-15 minutes or until heated through.
If you plan on reheating leftovers, there are a few important points to keep in mind. First, never microwave your cornbread unless you want a soggy mess. Instead, turn to the oven or stovetop. To reheat in the oven, simply place the cornbread in a preheated 350°F (176°C) oven until heated through for about 10 minutes. And if you prefer using the stovetop method, slice your cornbread into pieces and reheat in melted butter over medium heat until crispy.
Now, let’s talk storage options. My grandmother’s buttermilk cornbread can last up to three days when stored properly. Just wrap it tightly with plastic wrap or aluminum foil and store it at room temperature for best results. And remember not to slice your cornbread until you’re ready to eat it – this will help prevent any air exposure that could lead to dryness.
So whether you’re meal-prepping for the week ahead or saving some leftovers after Thanksgiving dinner, my Grandmother’s Buttermilk Cornbread Recipe is sure to provide an epic flavor experience every time – just make sure you follow these steps to store and reheat like a pro!
Tips for Perfect Results
Now, let’s get down to business. If you’re looking for perfect results every time you make my grandmother’s buttermilk cornbread recipe, then pay attention to these tips. Catch the tricks I’ve learned over the years to go beyond just replicating the recipe and really elevate your cornbread.
1. Use a cast iron skillet: It is a chef’s favorite ingredient for baking cornbreads for generations with good reason. Cast iron can absorb and distribute heat evenly, which helps the cornbread cook more evenly. Another plus is that when you grease your skillet and preheat it in the oven, it creates a delicious crispy crust.
2. Don’t Overmix: The beauty of homemade cornbread is its hearty texture that isn’t too dense or too crumbly. To achieve that perfect consistency, mix the batter just enough to combine without overdoing it.
3. Measure Correctly: Measuring ingredients accurately is essential for baking success, especially when it comes to baking soda and baking powder. My grandmother used to say, “A little too much or not quite enough can make all the difference.”
4. Preheat your oven: This tip might seem obvious, but how many times have you been impatient and thrown something into an unheated oven? Trust me; it is not worth taking shortcuts when it comes to baking! Preheat your oven according to the recipe instructions before placing your batter in.
5. Keep an eye on it: While baking times may vary based on the specific oven model and even altitude, be sure always to check on the cornbread ten minutes before the recipe’s completion time with a toothpick test inserted into the center of the cornbread – if it comes out clean, take it out!
6. Store in an Airtight Container: Wrap your beautiful baked cornbread tightly in plastic wrap and then place it in an airtight container for storage so that your dish maintains freshness and shape.
Now these tips will not guarantee success every time, but they will put you well on your way to becoming a cornbread pro!
In conclusion, my grandma’s buttermilk cornbread recipe is the perfect addition to any meal, and it has the potential to become a family tradition just like it was for me. With its crunchy edges and fluffy middle, this southern-style cornbread melts in your mouth and leaves you with a warm feeling inside.
Using high-quality ingredients such as self-rising flour, yellow cornmeal, buttermilk, and sugar provides the perfect combination of sweet and savory flavors that are sure to impress your taste buds. And if you’re worried about calories, using mayonnaise instead of butter is a fantastic substitution that retains moisture and flavor while reducing fat content.
The versatility of this recipe also makes it the perfect canvas for creative adaptations. You can add jalapeños for a spicy kick or cheese for a cheesy punch. You can also make it gluten-free by substituting regular flour for gluten-free flour or almond flour.
Lastly, my grandma’s buttermilk cornbread recipe can be easily adapted to make skillet cornbread or even dressing for Thanksgiving. Trust me; you’ll enjoy every last bite!
So why not bring some southern hospitality to your kitchen and try out this delicious recipe? I assure you; this recipe won’t disappoint the most critical of tastebuds. Let us keep this tradition alive and pass it down to future generations through our own resounding feast memories. Enjoy!
Grandmother’s Cornbread Recipe
- 1 (8 ounce) box Jiffy cornbread mix
- 1/2 cup mayonnaise
- 2 eggs
- 1/4 cup oil
- 2 tablespoons sugar
- Dump jiffy in bowl.
- Add eggs and oil.
- Add mayo and sugar.
- Stir well, mixture will be thick.
- Put in a 8 x 8-inch dish and cook at 350Â°F for 30-45 minutes.
- Makes a pan of cornbread that will hold up to beans.
Your Own Notes
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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.