Grandmother’s Buttermilk Cornbread

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Description
This Grandmother’s Buttermilk Cornbread is a nostalgic, southern-style recipe that produces a rich, moist cornbread with a perfect balance of sweetness and savory tang. The buttermilk gives it a slightly tangy flavor and a wonderfully tender texture. It’s the perfect side dish for soups, stews, or as a comforting snack on its own with a pat of butter and honey.

Origin
This recipe is inspired by traditional southern cornbread, often served with hearty meals like chili, fried chicken, or greens. The use of buttermilk adds a special flavor and texture that’s a staple in southern baking, passed down from grandmothers to grandchildren.

Ingredients with Quantities

  • 1 cup cornmeal (preferably fine-ground)
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup melted butter (plus extra for greasing the pan)
  • 1/4 cup vegetable oil

Optional Ingredients

  • 1 cup corn kernels (fresh or frozen, for added texture)
  • 1/2 tsp baking soda (for extra fluffiness)
  • 1/2 cup shredded cheddar cheese (for a cheesy twist)
  • 1/4 cup honey (for a touch of sweetness)

Instructions

  1. Preheat the oven:
    Preheat your oven to 400°F (200°C). Grease a 9-inch round or square baking pan with butter, or use a well-seasoned cast-iron skillet for a crispy crust.
  2. Mix the dry ingredients:
    In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and any optional dry ingredients (like baking soda or cheese). Stir until well mixed.
  3. Prepare the wet ingredients:
    In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil until smooth.
  4. Combine wet and dry ingredients:
    Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter, as this can make the cornbread dense.
  5. Bake the cornbread:
    Pour the batter into the prepared pan or skillet, spreading it out evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Serve and enjoy:
    Let the cornbread cool slightly before slicing. Serve it warm with a dollop of butter, honey, or your favorite jam.

Tips for Success

  • For a golden crust, use a cast-iron skillet. Heat the skillet in the oven for a few minutes before adding the batter to get a nice crispy bottom.
  • If you like your cornbread a little sweeter, you can increase the sugar by a tablespoon or add honey to the batter.
  • For extra flavor, you can fold in cooked bacon crumbles or chopped green onions into the batter.
  • Make sure the buttermilk is fresh, as it provides the necessary acidity to activate the baking powder.

Recommendations
This cornbread pairs beautifully with chili, BBQ, or any southern-style meal. For a fun twist, serve it with a drizzle of honey or hot sauce on the side. It’s also fantastic for breakfast, served with eggs and sausage or as a snack with butter.

Nutrition per serving (based on 8 servings, approximate)
Calories: 210
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 24g
Sugar: 6g
Protein: 3g
Fiber: 2g
Sodium: 350mg

Grandmother’s Buttermilk Cornbread is a classic recipe that brings together simple ingredients for an unbeatable flavor. It’s the perfect comfort food to serve alongside any hearty meal, or enjoy on its own as a treat.

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