Thank you so much for stopping by! It truly warms my heart that you’re here, ready to dive into one of my most cherished recipes: Grandmother’s Buttermilk Cornbread. This isn’t just any cornbread—it’s the kind that takes you straight back to grandma’s cozy kitchen, where the smell of butter and warm cornmeal filled the air. It’s tender, slightly sweet, and has that perfect golden crust we all dream about. I can’t wait to walk you through this classic!
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Grandmother’s Buttermilk Cornbread
- Total Time: 35 minutes
- Yield: 9 tranches 1x
Description
Un classique réconfortant du Sud : ce pain de maïs au babeurre est tendre, doré et plein de souvenirs d’enfance.
Ingredients
- 1 tasse (120 g) de semoule de maïs jaune
- 1 tasse (125 g) de farine tout usage
- 1/4 tasse (50 g) de sucre (optionnel)
- 1 cuillère à soupe de levure chimique
- 1/2 cuillère à café de bicarbonate de soude
- 1/2 cuillère à café de sel
- 1 tasse (240 ml) de babeurre
- 2 gros œufs
- 1/4 tasse (60 g) de beurre fondu (plus pour graisser le moule)
- 1/4 tasse (60 ml) d’huile végétale
Instructions
- Préchauffer le four à 220°C. Si vous utilisez une poêle en fonte, la mettre au four pour la préchauffer.
- Dans un grand bol, fouetter la semoule de maïs, la farine, le sucre, la levure, le bicarbonate et le sel.
- Dans un autre bol, mélanger le babeurre, les œufs, le beurre fondu et l’huile.
- Verser les ingrédients liquides dans les secs et mélanger délicatement jusqu’à ce que ce soit homogène (ne pas trop mélanger).
- Sortir la poêle chaude, graisser avec du beurre, verser la pâte et cuire 20–25 minutes jusqu’à ce qu’un cure-dent en ressorte propre.
- Laisser tiédir avant de découper. Servir avec du beurre, du miel ou en accompagnement d’un ragoût.
Notes
Préchauffer la poêle est essentiel pour une croûte croustillante. Adaptez la quantité de sucre selon votre goût pour une version sucrée ou salée.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pain & Accompagnement
- Method: Au Four
- Cuisine: Sud des États-Unis
Nutrition
- Serving Size: 1 tranche
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cornbread, babeurre, pain de maïs, recette familiale, moelleux
Grandmother’s Buttermilk Cornbread: A Family Treasure
Grandmother’s Buttermilk Cornbread is more than a side dish—it’s a piece of family history. It’s the kind of simple, honest recipe that shows up at Sunday dinners, holiday feasts, and cozy weeknight meals. Made with buttermilk, a touch of sugar, and plenty of butter, this cornbread is beautifully moist on the inside with a golden, crisp edge.
I promised you versatile, and here’s proof! You can serve it sweet or savory, with honey or with chili—this cornbread can do it all. Anything but boring!!
Why You’ll Love Grandmother’s Buttermilk Cornbread
It’s quick and easy. You can have it on the table in 30 minutes!
It’s wonderfully moist with just the right amount of crumb.
Perfect for any meal—from breakfast to dinner.
Simple pantry ingredients—nothing fancy or hard to find.
Full of nostalgia, love, and buttery goodness.
What Does Grandmother’s Buttermilk Cornbread Taste Like?
The taste is out of this world: slightly sweet, buttery, with a gentle tang from the buttermilk. The top is golden and lightly crisp, while the inside is soft and tender. Every bite feels like a warm hug, just like grandma used to make.
Benefits of This Recipe
Uses affordable, everyday ingredients.
Quick to prepare—perfect for busy nights.
Easily adaptable to sweet or savory dishes.
Great for batch baking and freezing.
Ingredients for Grandmother’s Buttermilk Cornbread
1 cup (120 g) yellow cornmeal
1 cup (125 g) all-purpose flour
1/4 cup (50 g) granulated sugar (optional, but grandma always added a touch!)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) buttermilk
2 large eggs
1/4 cup (60 g) unsalted butter, melted (plus extra for greasing the pan)
1/4 cup (60 ml) vegetable oil
Tools You’ll Need
Mixing bowls
Whisk
9-inch cast iron skillet or an 8-inch square baking dish
Rubber spatula
Measuring cups and spoons
Ingredient Variations and Substitutions
No buttermilk? Use 1 cup milk + 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
Sugar can be adjusted—reduce for a more savory version or add honey for extra sweetness.
For extra richness, you can replace the vegetable oil with melted butter.
Add-ins: Shredded cheddar cheese, chopped jalapeños, or sweet corn kernels make delicious variations!
How to Make Grandmother’s Buttermilk Cornbread
1. Preheat the Oven
Preheat your oven to 425°F (220°C). If using a cast iron skillet, place it in the oven to heat while you prepare the batter—this gives that irresistible crispy edge!
2. Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients
In another bowl, whisk the buttermilk, eggs, melted butter, and vegetable oil until well combined.
4. Bring It All Together
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don’t overmix—lumps are perfectly fine!
5. Pour and Bake
Carefully remove the hot skillet from the oven, grease with butter, and pour the batter in. You should hear that satisfying sizzle!
Bake for 20–25 minutes, or until the top is golden and a toothpick comes out clean.
6. Cool and Serve
Let the cornbread cool slightly before slicing. Serve warm with a pat of butter, honey, or your favorite stew.
What to Serve with Grandmother’s Buttermilk Cornbread
Classic chili—cornbread and chili are best friends!
Barbecue ribs or pulled pork for a Southern feast.
Greens and beans—a traditional, comforting combo.
Hearty soups like chicken noodle or vegetable stew.
Or simply enjoy it with butter and honey as a snack or breakfast!
Tips for the Perfect Buttermilk Cornbread
Preheating the skillet gives you the crispiest crust—don’t skip it!
Don’t overmix the batter to keep the crumb tender.
If you like a sweeter cornbread, feel free to double the sugar or drizzle with honey after baking.
For a savory version, try adding cheddar and jalapeños.
How to Store Grandmother’s Buttermilk Cornbread
At room temperature: Store covered for up to 2 days.
In the fridge: Keeps well in an airtight container for up to 5 days.
In the freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature or gently warm in the oven.
General Information
Buttermilk cornbread is a Southern staple that has been passed down for generations. Traditionally baked in cast iron, it’s loved for its crisp edges and tender crumb. Some like it sweet, some like it savory—but either way, it’s the perfect companion to hearty, comforting meals.
Frequently Asked Questions (FAQ)
Can I make this without buttermilk?
Yes! Mix 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes—it works like a charm.
Can I make this gluten-free?
Yes, just swap the all-purpose flour for a 1:1 gluten-free flour blend.
Can I make cornbread muffins instead?
Absolutely! Just divide the batter into muffin tins and bake for about 15 minutes.
Why preheat the skillet?
Preheating gives the batter an immediate sizzle, creating that golden, crispy crust that makes Southern cornbread so special.
Conclusion
If you’re looking for a comforting, easy, and totally satisfying side dish, Grandmother’s Buttermilk Cornbread is the one to make. It’s the kind of recipe that brings people together, warms the soul, and fills the kitchen with love. I’m kicking myself for not having shot it the last time I made it—it was that beautiful!!
👉 Have you made this cornbread? I’d love to hear from you! Leave a review and share your beautiful photos on Pinterest so we can all admire your golden masterpiece.
Looking for more comforting recipes? You might also enjoy:
My Southern Peach Cobbler
Cast Iron Skillet Peach Crisp
Honey Butter Biscuits
Nutritional Information (per slice, approx. 9 servings)
Calories: 210 kcal
Protein: 4 g
Carbohydrates: 24 g
Fat: 11 g
Fiber: 1 g