Grandmother’s Buttermilk Cornbread

Grandmother’s Buttermilk Cornbread is a timeless classic that brings back memories of family gatherings, warm kitchens, and the comforting aroma of freshly baked bread. Made with simple ingredients like buttermilk, cornmeal, and butter, this cornbread is the perfect balance of moistness and a golden crust. It’s a staple in many households, often served alongside hearty meals or enjoyed with a dollop of butter and a drizzle of honey. Whether it’s a family recipe passed down through generations or a newfound favorite, this cornbread is sure to warm hearts and fill bellies.

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Grandmother’s Buttermilk Cornbread

  • Author: Marsha



1/2 cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt


Preheat Oven: Begin by preheating your oven to 375°F (190°C).

Melt Butter: In a large skillet, melt the butter. Once melted, remove from heat and stir in sugar. Quickly add the eggs and beat until well blended.

Buttermilk & Baking Soda: In a separate bowl, combine the buttermilk with the baking soda. Stir this mixture into the pan with the butter and sugar.

Dry Ingredients: Next, mix in the cornmeal, flour, and salt until just a few lumps remain.

Bake: Pour the batter into the skillet (or a greased 9-inch square baking dish if you don’t have a skillet). Place in the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Serve: Let the cornbread cool for a few minutes, then serve warm with butter, honey, or your favorite accompaniment.


For a richer flavor, you can use full-fat buttermilk.

If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using.

This cornbread pairs wonderfully with chili, soups, and stews.

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