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Grandmother’s Buttermilk Cornbread


Grandmother’s Buttermilk Cornbread

Grandmother’s Buttermilk Cornbread Recipe Ingredients

Prepare yourself for a heartwarming baking experience with this convenient table sheet format listing all the ingredients required to make Grandmother’s Buttermilk Cornbread:

Yellow Cornmeal1 cup
All-Purpose Flour1 cup
Granulated Sugar1/4 cup
Baking Powder1 tablespoon
Baking Soda1/2 teaspoon
Salt1/2 teaspoon
Buttermilk1 cup
Unsalted Butter (melted)1/2 cup
Honey (optional)2 tablespoons
Vegetable Oil (for greasing)As needed


Now that you have all the ingredients at your fingertips, let’s dive into the step-by-step process of creating this heartwarming Grandmother’s Buttermilk Cornbread:

1. Preparing the Oven:

Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan with vegetable oil and set it aside.


2. Mixing the Dry Ingredients:

In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure the dry ingredients are well combined.

3. Incorporating the Wet Ingredients:

In a separate bowl, whisk together the buttermilk, melted unsalted butter, eggs, and honey (if using) until the mixture is smooth and well blended.

4. Combining the Mixtures:

Gradually pour the wet ingredients into the bowl with the dry ingredients. Gently stir the two mixtures together until just combined, avoiding overmixing the batter.

5. Filling the Baking Pan:

Pour the cornbread batter into the greased baking pan, spreading it out evenly.

6. Baking to Perfection:

Place the pan in the preheated oven and bake the cornbread for approximately 20-25 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean.

7. Cooling and Serving:

Remove the cornbread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

Expert Tips for Grandmother’s Buttermilk Cornbread:

  • For a delightful twist, add a handful of shredded cheddar cheese to the batter before baking.
  • Serve the cornbread warm with a pat of butter and a drizzle of honey for a comforting treat.


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