Grandma's Golden Cornbread
A moist, flavorful cornbread with a hint of sweetness, just like grandma's. The perfect side for any meal.
About This Recipe Recipe
There's cornbread, and then there's Grandma's Golden Cornbread. This isn't the dry, crumbly stuff of barbeque joint side dishes; this is the real deal. It's a cornbread that's moist and tender, with a rich, buttery flavor and just a hint of sweetness. It's the kind of cornbread that's so good, you'll want to eat it on its own, fresh from the oven and slathered with butter. This recipe is a nod to the past, a time-honored tradition that has been passed down through generations of grandmothers who knew that a little love and a hot oven could turn simple ingredients into something magical. The secret to this cornbread's superior texture and flavor lies in a few key details: the use of buttermilk for a slight tang and tenderness, a touch of sugar to balance the corn's earthiness, and the use of a sizzling hot cast-iron skillet to create that coveted crispy, golden-brown crust. The aroma of this cornbread baking is pure comfort, a warm and inviting scent that will have your family gathering in the kitchen, eagerly awaiting the moment it's pulled from the oven. It's the perfect accompaniment to a bowl of chili or a plate of fried chicken, but it's equally at home on the breakfast table, drizzled with honey or maple syrup.
Grandma's Golden Cornbread Ingredients
- 1 1/4 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
How to Make Grandma's Golden Cornbread
- 1
Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to heat up.
- 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- 3
In a separate medium bowl, whisk together the buttermilk, eggs, and melted butter.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- 5
Carefully remove the hot skillet from the oven. Add a pat of butter or a swirl of oil to the skillet and swirl to coat.
- 6
Pour the batter into the hot skillet. The batter should sizzle as it hits the pan.
- 7
Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- 8
Let cool in the skillet for a few minutes before slicing and serving.
Chef's Tips
- Use buttermilk for the most tender and flavorful cornbread.
- Do not overmix the batter; a few lumps are perfectly fine and will result in a more tender crumb.
- Preheating your cast-iron skillet is the secret to a crispy, golden-brown crust.
Nutrition Facts
250 kcal
Calories
5g
Protein
12g
Fat
30g
Carbs
Serving Suggestions
This golden cornbread is the perfect companion to a hearty bowl of chili, a plate of saucy barbecue ribs, or a comforting bowl of chicken noodle soup. It’s also delicious for breakfast, warmed up and drizzled with honey or maple syrup.
Frequently Asked Questions
Can I substitute regular milk for buttermilk in this cornbread?
Yes! For every cup of buttermilk, add 1 tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes. You can also thin plain yogurt or sour cream with a little milk to reach buttermilk consistency.
Why is my cornbread dry and crumbly?
The most common culprits are overmixing the batter or overbaking. Mix just until the dry and wet ingredients are combined — a few lumps are fine. Also, take the cornbread out as soon as a toothpick comes out clean, as it continues to cook slightly in the hot pan.
Can I make this cornbread ahead of time and freeze it?
Absolutely. Let the cornbread cool completely, wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 300°F oven for about 10 minutes to restore the texture.
Can I bake this in a cast iron skillet instead of a baking pan?
Yes, and it will give you a delicious crispy crust. Preheat a 10-inch cast iron skillet in the oven with a tablespoon of butter until sizzling, then pour in the batter. Bake as directed, but check a few minutes early since cast iron retains heat and can bake faster.
How should I store leftover cornbread to keep it moist?
Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week, but always reheat before serving — cornbread tastes best warm.
Can I make this cornbread gluten-free?
Yes, swap the all-purpose flour for a 1:1 gluten-free baking blend that includes xanthan gum. The cornmeal is naturally gluten-free, but always check the label to ensure it wasn't processed in a facility with wheat cross-contamination.
Recipe card
Grandma's Golden Cornbread
A moist, flavorful cornbread with a hint of sweetness, just like grandma's. The perfect side for any meal.
Prep
10 min
Cook
25 min
Total
35 min
Servings
8-10 servings
Ingredients
- 1 1/4 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to heat up.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Carefully remove the hot skillet from the oven. Add a pat of butter or a swirl of oil to the skillet and swirl to coat.
- Pour the batter into the hot skillet. The batter should sizzle as it hits the pan.
- Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the skillet for a few minutes before slicing and serving.