Grandma’s Classic Southern Cornbread

Name: Grandma's Classic Southern Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 1 cup cornmeal; 1 cup buttermilk (or milk); 1/2 cup all-purpose flour (or another cup of cornmeal for gluten-free); 1/4 cup sugar (optional, adjust to taste); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg; 1/4 cup melted butter (plus extra for greasing)

Growing up in a small Southern town, my weekends always smelled of rich, buttery cornbread fresh from my grandmother’s kitchen. It was a staple at every family gathering, whether we were celebrating a holiday or just sharing laughter over Sunday dinner. The warm, golden-brown crust and the soft, crumbly texture that followed was a comforting embrace, a reminder of traditions passed down through generations. Each bite transported me back to those sunny afternoons where the chatter would fade into the background, replaced by the enticing aroma of fresh cornbread mingling with honey and butter.

This classic Southern cornbread recipe is not just a dish; it’s an experience, a connection to the love and hospitality that defines American cuisine, especially in the South. Perfect for pairing with chili, greens, or enjoyed simply slathered with butter, this cornbread captures the heart and soul of home cooking. Get ready to delight your taste buds and fill your kitchen with that nostalgic warmth!

Why You’ll Love This Southern Cornbread

Gluten-Free Option: Naturally gluten-free if you use cornmeal only.
One-Bowl Wonder: Easy cleanup with minimal mess.
Kid-Approved: Soft texture that’s perfect for little hands.
Versatile: Great as a side dish or even for breakfast!
Quick Preparation: Whip it up in under an hour!

Ingredients

1 cup cornmeal
1 cup buttermilk (or milk)
1/2 cup all-purpose flour (for gluten-free, use another cup of cornmeal)
1/4 cup sugar (optional, adjust to taste)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/4 cup melted butter (plus extra for greasing)

Step-by-Step Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).
Grease an 8-inch cast-iron skillet or a baking dish with butter.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the buttermilk, egg, and melted butter until blended.

Combine and Stir

Pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix; some lumps are okay.

Bake

Pour the batter into the prepared skillet and smooth the top.
Bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted comes out clean.

Cool and Serve

Allow it to cool for a few minutes before slicing. Serve warm with butter or honey!

Tips & Variations

Additions: Try adding jalapeños for a spicy kick or cheese for richness.
Herbs: Fresh herbs like chives or parsley can enhance flavor.
Swap: Use almond milk or coconut milk for a dairy-free version.
Sweet or Savory: Adjust sugar levels to preference for sweet cornbread, or omit for a perfect pairing with savory dishes.

Storage Instructions

Refrigeration: Store leftover cornbread in an airtight container in the fridge for up to 3 days.
Freezing: Cornbread can be frozen for up to 3 months. Wrap slices in plastic wrap, then place in a freezer-safe bag.
Reheating: Warm in the oven at 350°F (175°C) for about 10 minutes or microwave slices for 15-20 seconds.

Nutritional Information

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories per Serving: Approximately 180 calories
Servings: 8

Frequently Asked Questions

Can I make this cornbread without buttermilk?
- Yes! You can substitute buttermilk with regular milk, or add a tablespoon of vinegar to milk to replicate the tanginess.
Is there a gluten-free option?
- Absolutely! Simply use 1.5 cups of cornmeal in place of the flour.
How can I make it sweeter?
- Add more sugar, to taste, adjusting for your preference. You can also serve with honey!
Can I store this cornbread?
- Yes, cornbread stores well and can be refrigerated or frozen for later use.

Serving Suggestions or Pairings

Pairing: This cornbread goes wonderfully with savory dishes like Texas chili or collard greens.
Drinks: A refreshing glass of iced tea or lemonade complements the richness of the cornbread nicely.
Sauces: Drizzle with honey or top with a scoop of butter for extra flavor.

Final Thoughts

There’s something undeniably comforting about homemade cornbread. As you pull this recipe from my grandmother’s collection into your own kitchen, I hope it sparks joyful memories and places a warm plate on your table. I invite you to share your versions or thoughts in the comments! What special touch will you add to make this cornbread your own? Happy baking!