Indulge in the warm, comforting flavors of Grandma’s Buttermilk Cornbread. This classic recipe has been passed down through generations, bringing joy and nostalgia to every bite. Perfectly golden, with a moist crumb and a hint of sweetness, it’s the ultimate side dish for any meal. Whether you’re gathering with family or hosting a cozy dinner, this cornbread will steal the show.
Ingredients:
Refrigerated:
- 2 Large Eggs
Baking & Spices:
- 1 cup All-purpose Flour
- 1/2 tsp Baking Soda
- 1 cup Cornmeal
- 1/4 tsp Salt
- 2/3 cup White Sugar
Dairy:
- 1/2 cup Butter
- 1 cup Buttermilk
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or cast-iron skillet with butter or cooking spray.
- In a mixing bowl, whisk together the flour, cornmeal, baking soda, salt, and sugar until well combined.
- In a separate bowl, melt the butter. Once melted, let it cool slightly.
- Beat the eggs in a small bowl and then stir in the buttermilk.
- Gradually add the melted butter to the egg mixture, stirring continuously.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix. The batter will be slightly lumpy.
- Pour the batter into the prepared baking dish or skillet, spreading it evenly.
- Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Cook Notes and Variations:
- Extra Moisture: For an extra moist cornbread, you can add 1/4 cup of sour cream or Greek yogurt to the wet ingredients.
- Savory Twist: Add diced jalapeños, shredded cheese, or cooked bacon to the batter for a savory kick.
- Sweet Cornbread: Increase the sugar to 3/4 cup for a sweeter cornbread, perfect for pairing with chili or barbecue.
- Gluten-Free Option: Substitute gluten-free all-purpose flour for the regular flour to make this recipe gluten-free.
Keto and Low-Carb Versions:
Keto Version:
- Replace the all-purpose flour with almond flour or coconut flour. Use a sugar substitute like erythritol or stevia instead of white sugar. Adjust the amounts according to taste.
Low-Carb Version:
- Reduce the amount of cornmeal to 1/2 cup and increase the almond flour or coconut flour to 1 1/2 cups. Use a low-carb sweetener or reduce the amount of sugar used in the recipe.
Frequently Asked Questions (FAQs):
Q: Can I make this cornbread ahead of time? A: Yes, you can bake the cornbread in advance and reheat it before serving. Store it in an airtight container at room temperature for up to two days, or freeze it for longer storage.
Q: Can I use a different type of milk instead of buttermilk? A: Yes, you can use regular milk or a dairy-free alternative like almond milk or soy milk. Just keep in mind that the flavor and texture may vary slightly.
Q: How can I prevent my cornbread from being dry? A: Be careful not to overmix the batter, as this can lead to a dry texture. Also, make sure not to overbake the cornbread; it should be moist and slightly crumbly.
Q: Can I add other ingredients to the cornbread batter? A: Absolutely! Feel free to customize the recipe with your favorite mix-ins, such as cheese, herbs, or chopped vegetables.
Grandma’s Buttermilk Cornbread is more than just a side dish; it’s a taste of tradition and nostalgia. With its simple ingredients and easy preparation, it’s a recipe that’s sure to become a family favorite for years to come. Whether you’re enjoying it with a bowl of chili on a chilly evening or serving it alongside a summer barbecue, this cornbread is guaranteed to bring smiles to faces and warmth to hearts. So gather your ingredients, preheat your oven, and get ready to savor the comforting goodness of Grandma’s Buttermilk Cornbread.
