This grandma's buttermilk cornbread is moist and fluffy in the middle, crispy around the edges, and lightly sweet. It's made with a whole stick of butter and a cup of buttermilk, and you can bake it right in a cast iron skillet.
For a savory Italian twist, try my Savory Italian Cornbread with Pancetta, and at Thanksgiving, this cornbread goes into my Best Ever Italian Sausage Stuffing.
Don't ask me whose grandmother this cornbread came from. It's not mine! I found this treasure years ago and have made it all year round ever since. It's not low fat, and I wouldn't want it any other way: the butter and buttermilk are what make it so tender. I cut the sugar to ½ cup instead of the original ⅔, which was a little too sweet for us.
When it gets "really cold" here in South Florida, I crave a pot of chili, like my Easy Chili with Stew Meat, with a skillet of this grandma's cornbread next to it. It also makes amazing cornbread stuffing for Thanksgiving, and the whole pan tends to disappear fast.
Ingredients
- Butter: A whole stick (½ cup), melted. It's what gives the cornbread its rich flavor and crisp edges.
- Sugar: I use ½ cup. Use the original ⅔ cup for a sweeter cornbread, or cut it further for a more savory one.
- Eggs
- Buttermilk: No buttermilk? Stir 1 tablespoon white vinegar into 1 cup whole milk and let it sit a couple of minutes.
- Baking soda: It reacts with the buttermilk to make the cornbread rise, so don't swap it for baking powder.
- Cornmeal
- All-purpose flour
- Salt
How to Make Buttermilk Cornbread
- Step 1: Preheat and prep. Preheat the oven to 350°F (175°C) and grease an 8-inch cast iron skillet or 8-inch square pan.
- Step 2: Mix the dry ingredients. Whisk the cornmeal, flour, salt, and baking soda in a medium bowl.
- Step 3: Melt the butter. Melt the butter in a large skillet, take it off the heat, and stir in the sugar. Let it cool for a minute.
- Step 4: Add the eggs and buttermilk. Whisk in the eggs quickly until well blended, then whisk in the buttermilk.
- Step 5: Add the dry ingredients. Stir in the dry mixture in three additions, just until blended and only a few small lumps remain.
- Step 6: Bake. Pour the batter into the prepared pan and bake 30-40 minutes, until golden and a toothpick in the center comes out clean. Mine bakes in exactly 30 minutes in an 8-inch cast iron skillet.
Recipe Tips
- Use cast iron for crispy edges: A greased cast iron skillet gives the cornbread its golden, crispy sides.
- Don't scramble the eggs: Let the melted butter cool for a minute before adding the eggs, and whisk quickly.
- Don't overmix: A few small lumps are fine. Overmixing makes cornbread dense and dry.
- Start checking at 30 minutes: Cast iron bakes faster than a glass or metal square pan.
- For stuffing: Bake the cornbread a day ahead and let it dry out a little before crumbling it into stuffing.
Storage and Freezing
- Room temperature: Wrap tightly or store in an airtight container for up to 2 days.
- Freezing: Wrap squares in plastic wrap, then freeze in a freezer bag for up to 3 months. Thaw at room temperature and warm in the oven.
Serving Suggestions
Serve warm with butter and honey, or alongside a big bowl of soup or chili. It's perfect with my Sweet Potato Black Bean Chili, Tuscan White Bean Soup, or Slow Cooker Italian Beef Stew.
More Recipes Like This
- Crusty No-Knead Italian Bread
- Italian Lentil Soup
- Italian Cranberry Sauce
- Easy Italian Green Beans with Garlic and Lemon
- Roasted Balsamic and Honey Brussels Sprouts
Originally published December 2010. Updated October 2026.
Grandmother's Buttermilk Cornbread
Equipment
Ingredients
- ½ cup butter
- ½ cup sugar original recipe calls for ⅔ which is a little too sweet for us
- 2 eggs
- 1 cup buttermilk If you don't have buttermilk handy, add 1 tablespoon white vinegar to a cup of whole milk. Let it sit for a couple minutes
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). You can make in an 8 inch square pan or cook in a cast iron or other oven proof skillet. I like to make mine in my 8-inch cast iron skillet.
- In a medium sized bowl, combine the cornmeal, flour, salt and baking soda. Meanwhile, melt the butter in a large skillet. Remove from heat and stir in the sugar. Quickly add the eggs and whisk until well blended. Whisk in the buttermilk. Stir in cornmeal, flour, and salt in 3 portions until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. My corn bread baked in exactly 30 minutes in a 8-inch cast iron skillet.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Sweetness: Use ⅔ cup sugar for a sweeter cornbread, as in the original recipe.
- Stuffing: Bake a day ahead and let it dry slightly before crumbling.
- Storage: Airtight at room temperature up to 2 days, or frozen up to 3 months
My new favorite cornbread recipe! Easy to make and just sweet enough!
I loved the buttery flavor and gentle sweetness, especially the crisp edges and soft, moist center.
Truly the BEST cornbread. I saved this from here years ago. Now that it's chili season, I made another batch of it. And it smells heavenly in my house a tthe moment. Can't wait to take a slice and spread butter on it~
I loved how moist and buttery this cornbread turned out! The crisp edges were my favorite part, and the touch of sweetness was just right. Such a simple, comforting recipe—I’ll definitely make it again!
Amazing recipe; it really tastes like Grandma made it! Simple and delicious, I'll make it again for sure.
Such marvelous comfort food! It was perfect with chili and the touch of sugar made it irresistible!!!
I have been making this cornbread every Thanksgiving. It is the easiest recipe and absolutely delicious!
Lora: Does it every REALLY get cold in South Florida? I ask - as everything is obviously relative. I am from Edmonton, Alberta, Canada. And, it does really get cold here! 🙂
I found you today, at Monet's site and dropped by to be drawn in my this amazing buttermilk cornmeal cornbread. I could not resist. Buttermilk and cornmeal would be a dynamite pair. And, now - I will be off to visit the site you got this recipe from. Hilarious. I am definitely on an adventure this morning.
Glad I found you!
🙂
Valerie
Love the buttermilk and butter 🙂 Looks and sounds fantastic...Grandmothers usually know best 😉
Io ammetto che non sono molto brava a preparare i dolci ...ma sono estremamente brava a mangiarli:))
Ciao
Barbaraxx
Love this recipe, and I really love fluffy cornbread like yours!
Lora..this cornbread looks yummy ! Thanks for sharing the recipe and the tips on the buttermilk. Over here it is hard to get buttermilk 🙁
Merry Xmas to you and family,
Elin
I have yet to try cornbread. I think I need to put it on my list. Chilli sounds really good about now, it's freezing here. We were snowed in yet again yesterday after a 4 day blizzard last week.
Chili is the ultimate cold night meal. I always keep a few extra cans of beans and tomato sauce in the cabinet...just in case.
Oh, and I can't eat cornbread without honey. I love to make mine with jalapenos. Mouth.is.watering.
Mmm, few things beat a good homemade cornbread. I need to make some over the holidays.
Chili and cornbread are PERFECT for winter! This recipe sounds wonderful!
Yay for Paula Dean's grandmother! 😉
This looks delicious! Similar to the recipe I use, but a like sweeten it partially with maple syrup! Yours looks so light and fluffy!
My husband just took some ground venison out of the freezer ... looks like chili on our stovetop this afternoon! This cornbread recipe will round it out nicely! Thanks so much for the hint ... AND the recipe!
PS I made the red velvet cupcakes for our family Christmas party and needless to say, they were a great hit! Double thanks!