This cornbread is one of those recipes I make when I want something comforting, familiar, and deeply satisfying. I love the way the buttery aroma fills my kitchen as it bakes, and the tender crumb with a hint of sweetness always reminds me of family meals and warm gatherings around the table.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple, dependable, and made with everyday ingredients. I like how it turns out moist without being heavy, with crisp edges and a soft center. It pairs perfectly with savory dishes, yet I also enjoy it on its own with a little butter while it is still warm.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
115 grams unsalted butter
135 grams granulated sugar
2 large eggs
240 milliliters buttermilk
3 grams baking soda
150 grams yellow cornmeal
125 grams all-purpose flour
1.5 grams fine salt
Directions
I begin by preheating the oven to 175°C and lightly greasing a 20-centimeter square baking pan, making sure the corners are well coated.
I melt the butter in a large skillet over medium heat, taking care not to let it brown. Once fully melted, I remove it from the heat and stir in the sugar until the mixture looks smooth and glossy.
I quickly whisk in the eggs, one at a time, mixing well so the eggs blend smoothly without cooking from the heat.
In a separate bowl, I whisk the buttermilk and baking soda together until fully dissolved, then pour this mixture into the skillet and stir to combine.
I add the cornmeal, flour, and salt, stirring gently just until the batter comes together. I stop mixing as soon as there are no dry patches to keep the cornbread tender.
I pour the batter into the prepared pan, level the top, and bake it for 30 to 40 minutes. I know it is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Servings And Timing
This recipe yields about 9 servings from one square pan. I usually spend around 15 minutes preparing the batter and about 35 minutes baking it, making the total time approximately 50 minutes.
Variations
When I want a less sweet cornbread, I slightly reduce the sugar. For extra flavor, I sometimes add grated cheese or a pinch of spices. If I do not have buttermilk on hand, I mix regular milk with a small amount of lemon juice or vinegar and let it sit for a few minutes before using it.
Storage/Reheating
After the cornbread cools, I cut it into squares and store it in an airtight container. It stays fresh at room temperature for up to two days or in the refrigerator for up to five days. I also freeze individual pieces and reheat them gently in the microwave or oven when needed.
FAQs
How Does Buttermilk Change The Texture?
I find that buttermilk adds moisture and a subtle tang, which helps keep the cornbread soft and tender.
Why Do I Use Baking Soda Instead Of Baking Powder?
I use baking soda because it reacts with the acidity in the buttermilk, helping the bread rise properly.
Can I Make This Recipe Ahead Of Time?
I often bake it a day in advance, and it still tastes wonderful when reheated or served at room temperature.
How Can I Tell If The Cornbread Is Overbaked?
I watch for dryness and overly dark edges, which tell me it has baked too long.
Can This Be Frozen After Baking?
I freeze leftovers frequently, and they thaw and reheat very well without losing texture.
Conclusion
This cornbread is a recipe I rely on for both everyday meals and special occasions. I love how it brings warmth and comfort to the table with very little effort. Every slice feels like a reminder of simple, timeless home baking.
Grandmother’s Buttermilk Cornbread is a classic, comforting side dish with a tender crumb, golden crust, and a hint of sweetness. It’s perfect served warm with butter or alongside savory dishes like chili or stew.
Total Time:50 minutes
Yield:9 servings
Ingredients
115 grams unsalted butter
135 grams granulated sugar
2 large eggs
240 milliliters buttermilk
3 grams baking soda
150 grams yellow cornmeal
125 grams all-purpose flour
1.5 grams fine salt
Instructions
Preheat oven to 175°C (350°F) and grease a 20 cm square baking pan.
Melt butter in a skillet over medium heat. Remove from heat and stir in sugar until smooth.
Whisk in eggs one at a time until fully combined.
In a separate bowl, whisk together buttermilk and baking soda, then stir into the butter mixture.
Add cornmeal, flour, and salt. Stir just until no dry patches remain.
Pour batter into the prepared pan and level the top.
Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly before slicing and serving.
Notes
Reduce sugar for a more savory version.
Add grated cheese, chopped herbs, or spices for flavor variations.
If buttermilk is unavailable, use milk mixed with lemon juice or vinegar (1 tbsp per cup).
Do not overmix to keep the crumb tender.
Freezes well when cut into squares and stored in airtight containers.
