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.
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!
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!
Chili and cornbread are PERFECT for winter! This recipe sounds wonderful!
Mmm, few things beat a good homemade cornbread. I need to make some over the holidays.
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.
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.
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
Love this recipe, and I really love fluffy cornbread like yours!
Io ammetto che non sono molto brava a preparare i dolci …ma sono estremamente brava a mangiarli:))
Ciao
Barbaraxx
Love the buttermilk and butter 🙂 Looks and sounds fantastic…Grandmothers usually know best 😉
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
[…] You can use unseasoned stuffing cubes (use regular or even gluten-free to make a gluten-free stuffing). The other option (and the one we do) is use your own stuffing cubes by cutting your favorite variety of bread into pieces and leaving it out overnight to get stale. You could even use cornbread to make this stuffing…we use Grandmother’s Buttermilk Cornbread Stuffing. […]
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[…] is a recipe for Grandmother’s Buttermilk Cornbread I shared quite some time ago, but it still SO […]