Irresistibly moist sweet buttermilk cornbread recipe: Grandmother’s Buttermilk Cornbread. This recipe has been a family favorite for years and will become your family’s favorite!
Grandmother’s Buttermilk Cornbread Recipe
When it gets REALLLLY cold here in sunny South Florida, I crave chili and corn bread. Let me tell you how Grandmother’s Buttermilk Cornbread makes an amazing stuffing at Thanksgiving. Since I baked this Thanksgiving, we didn’t have the amazing stuffing. I think I will make it “just because” so y’all could have the recipe!
There is a strong hunch that this was Paula Deen’s grandmother’s recipe because it has a cup of buttermilk AND a whole stick of butter. It is NOT low fat 
and I wouldn’t want it any other way!
This recipe is cornbread perfection. Crispy around the edges. Moist and fluffy. The beauty of this recipe is that you can make it all in a cast iron skillet or an oven proof skillet. You melt the butter on the stove and then whisk in the other ingredients. Pop it in the oven.
Prepare to get a belly ache because you will eat the whole pan and pair it with a hot bowl of spicy chili. Keep some Tum’s handy. I know that chili is tempting and you want the recipe. You NEED this fabulous recipe. GO on over and get it! Tell Lizzie at food and thrift finds I sent you over
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Grandmother’s Buttermilk Cornbread
Ingredients
- ½ cup butter
- ½ cup sugar original recipe calls for 2/3 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.
I do crave a good chili and cornbread when it is freezing outside as well. We always try different cornbread recipes to make sure we find the right, rich, crumbly one 🙂 I will make sure I add this to the recipes!
Just to make it fun, I bought corn shape cast iron baking pans for cornbread 🙂
My boyfriend lived in South FL when I was in grad school in WI. I loved visiting him in January, the temp difference was always like 80 degrees! 🙂
Thanks for the cornbread recipe, I'm always on the lookout for good cornbread!
Cornbread and chili are such a great pair and I have a cast iron skillet that is just waiting for me to make this. Thanks!
Why can't I have dinner at your house? 🙂 Your cornbread and chili looks sooooo good. Cornbread is one of my absolute favorites. I love that your cornbread has a stick of butter, I think you're trying to make me love you even more?! 😉
mmm! i cant wait to try this! my crockpot has become my bestie and this recipe will be the perfect addition!
This looks fantastic!! Grandma recipes are alway reliable…no matter whose grandma they are 🙂
It's so funny…I've made cornbread for the first time a month ago and used this same recipe from all recipes. it's fool proof and honestly, the best cornbread I've ever had. Since then my husband wants only this cornbread.
I made buttermilk corn muffins just last night with a big pot of chili. We are suffering through abnormally high temperatures here in Arizona, but I made the chili and cornbread to commiserate. I cannot imagine how south Florida deals with temperatures in the teens. My husband was in Jacksonville last winter and froze because the house he was staying in didn't have a heater!
Mmm mmm mmm! This looks so tasty! I find cornbread recipes to be hit or miss but, I shall try yours because you swear by it and your pictures are wooing me to! I think I might have to add some corn into mine, though, haha. Thank you for sharing!
mmm…. yummy!!!!!!! love it!
I'm slightly cornbread challenged and this looks like a good one to try.
I love cornbread! These look so good!
Looks amazing! With cornbread that good, doesn't matter whose grandmother it is.
I just got done looking at Elisabeth's chili recipe and I knew I had to come here next! I've been on the lookout for good cornbread-its so hard to find! I can't wait to try yours!!
Lol! I love that this is grandmother's buttermilk cornbread, but you have no idea whose. And 12 degrees in Florida? Yikes… I had no idea it could even get that cold here. I can only imagine what would happen here in LA if it got that cold. I think everyone would call in sick to work.
Is this cornbread sweet? I really love a more sweetened cornbread and if it's not then I just drizzle honey and butter on top. Cornbread and chili go hand in hand. I love the combination. The cornbread looks incredible and I love the ease of it.
Ah, it's definitely southern corn bread, yes. No sugar. I love the buttermilk (and regular butter) in it though. Yum, it looks fantastic.
No I have to go look at that chili!
Bless your heart! You're freezing and still sending wonderful real cornbread (none of that fake crap) photos to a homesick southern girl. You just got elevated to angelic baking royalty in my book. Now if I just had a big chunk of that and a glass of milk. 🙂
Yes! Cornbread and chili is a wonderful way to combat these cold cold days. Bless your heart…the South isn't used to these cold snaps! We were spared here in Austin (it was almost 78 degrees today!) Thank you for sharing with me. I hope you have a warmer weekened, my dear!
Wow, that buttermilk cornbread looks so moist. I guess that's what a 1/2 cup of butter will do, not that that will deter me from making it!