One of our favorite memories as a kid was summer cookouts, BBQs, pool parties, late-night bonfires, and so much more! With all of these memories; there is always some nostalgic food that you attribute to these moments. Nothing beats your Grandma’s Buttermilk Cornbread recipe.
Did you find this recipe during the colder months? No problem! This Grandma’s Buttermilk Cornbread recipe goes perfectly with a soup, stew, or chili. The bread holds up to the liquid and soaks it up for the best bite each time.
Her secret ingredient was stored in a jar on the side of the stove that you couldn’t for the life of you figure out what the heck it was. Well, I’m here to tell you that grandma used good ole bacon grease for frying the edges to a crisp and adding a dimension of pork and sweet flavor to your hearty side dish.
Sure, you can use regular oil but you won’t get that bbq flavor that you remember from your childhood.
The center of each slice is super moist and creamy while the outside has a slight crunch. If you put a plate of these on the summer table or chilly festivities; believe us when we tell you that you better have more baking in the oven because your guests will be lining up for seconds or thirds.
Not doing anything special? Grandma’s Buttermilk Cornbread doesn’t need a fancy event to shine. You can enjoy these just as easily as a snack or for lunch. Heat up slightly so it’s warm enough to melt your butter, or better yet some cinnamon or honey butter, and enjoy!
How do I properly store this cornbread?
Make sure to place them inside of an airtight container and into your fridge. You can easily heat them back up in the oven or microwave but if you leave them out they could dry out and no one wants flaky cornbread.
Here is all you need to make your Grandma’s Buttermilk Cornbread!
8 Tbsp. Butter unsalted
½ C. Granulated sugar
1 C. Yellow cornmeal
2 large eggs
1 C. Buttermilk
1 tsp. Baking soda
1 C. All-purpose flour
Salt to taste
Let’s get to baking!
Preheat the oven to 375 degrees.
Mix together all of the ingredients except for the butter until smooth and creamy.
Place the butter into an oven-safe skillet on the stove, and melt it over medium heat.
Once the butter is melted, remove the skillet from the heat, and pour the batter into it. Whisk the batter in with the butter until well combined.
Bake for 25-30 minutes until browned and cooked through.
What would you serve with your delicious cornbread?
Grandma's Buttermilk Cornbread
- 8 Tbsp. Butter unsalted
- ½ C. Granulated sugar
- 1 C. Yellow cornmeal
- 2 Large eggs
- 1 C. Buttermilk
- 1 tsp. Baking soda
- 1 C. All purpose flour
- Salt to taste
- Preheat the oven to 375 degrees.
- Mix together all of the ingredients except for the butter until smooth and creamy.
- Place the butter into an oven safe skillet on the stove, and melt it over medium heat.
- Once the butter is melted, remove the skillet from the heat, and pour the batter into it. Whisk the batter in with the butter until well combined.
- Bake for 25-30 minutes until browned and cooked through.
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