Grandmother-Style Buttermilk Cornbread
This buttermilk cornbread is buttery and golden with a tender, lightly sweet flavor, perfect for chili, soups, and holiday dinners.
Ingredients
Main Ingredients
- ½ cup butter Melted in the skillet
- ⅔ cup sugar
- 2 large eggs Beaten
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ teaspoon salt
Optional Ingredients
- Honey for serving
- Extra butter for spreading
- A pinch of cinnamon (for a warmer sweet cornbread vibe)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Place your 9-inch cast-iron skillet (or oven-safe skillet) on the stovetop.
Mixing / Assembling
- Melt the butter in the skillet over low heat. Once melted, remove the skillet from the heat and stir in the sugar.
- Add the eggs and beat until the mixture is smooth and well blended.
- In a small bowl, whisk together the buttermilk and baking soda. Stir this buttermilk mixture into the skillet mixture.
- Add the cornmeal, flour, and salt. Stir just until combined and stop when you still see a few small lumps.
Cooking / Baking
- Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Resting / Finishing
- Let the cornbread cool in the skillet for 10 minutes before slicing. Serve warm with butter, honey, or your favorite toppings.
Notes
Stir only until the flour disappears and avoid overmixing. Use a cast-iron skillet for crisp edges.