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
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!
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!
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. 🙂
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!
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.
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.
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!!
Looks amazing! With cornbread that good, doesn't matter whose grandmother it is.
I love cornbread! These look so good!
I'm slightly cornbread challenged and this looks like a good one to try.
mmm.... yummy!!!!!!! love it!
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!
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!
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.
This looks fantastic!! Grandma recipes are alway reliable...no matter whose grandma they are 🙂
mmm! i cant wait to try this! my crockpot has become my bestie and this recipe will be the perfect addition!
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?! 😉
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!
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!
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 🙂