Grandmas Buttermilk Cornbread Recipe

Grandma Buttermilk Growing up, cornbread was one of my favorite foods. It was incredibly tasty and moist, and the buttermilk gave it an appealing tang. Obviously, my grandma made the best cornbread, but I was never able to obtain her recipe. Over the years, I’ve tried a lot of various recipes, but none of them have ever come close to hers.
There are as many recipes for the Southern classic of buttermilk cornbread as there are Southern chefs. Unmatched richness and tanginess are given to the cornbread by the addition of buttermilk, making it ideal for dipping into gravy or enjoying on its own.

Grandma Buttermilk Cornbread
Buttermilk Cornbread

I think my grandma was right when she remarked that using high-quality buttermilk is the secret to making cornbread that tastes nice.
You’re in for a treat if you’ve never eaten buttermilk cornbread. I’m attempting to reproduce my grandmother’s cornbread with this recipe.

Tips for Grandma Buttermilk Cornbread

Grandma Buttermilk is one of the rare individuals who is an expert on cornbread. Her family has been honing the skill of preparing cornbread for many years, and she is now prepared to reveal her techniques to the world. Her best advice for baking the ideal cornbread is provided below:

  • Use buttermilk: The main component of Grandma Buttermilk’s cornbread is buttermilk. It imparts an unparalleled moist, fluffy feel to the cornbread.
  • Use white cornmeal: White cornmeal has the best flavor and texture. Your cornbread will become light and airy, and it will brown more attractively as a result.
  • Don’t overmix: Only stir the batter long enough to incorporate all of the ingredients. Your cornbread will become tough if you overmix it.
  • High-temperature baking This will aid in the rising of your cornbread.
Grandma Buttermilk Cornbread
Grandma Buttermilk Cornbread

Grandma Buttermilk Cornbread

A traditional Southern dish that has been handed down through the years is buttermilk cornbread. The buttermilk gives this cornbread a subtle sweetness that makes it moist and fluffy. It goes especially well with a bowl of chili or a platter of barbecue and is the ideal side dish for any meal.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 9
Calories 277 kcal



  • Set the oven to 375 degrees Fahrenheit (175 degrees C). Grease the pan.
  • In a large skillet over medium heat, melt the butter. Incorporate sugar after removing from heat. Whisk eggs in quickly.
  • In a small dish, whisk together the buttermilk and baking soda. Pour the mixture into the skillet. Add cornmeal, flour, and salt, mixing until just a few lumps are visible. Fill the pan with the batter.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.


Calories: 277kcalCarbohydrates: 41gProtein: 7gFat: 12gFiber: 3g
Keyword buttermilk cornbread recipe, grandma’s buttermilk cornbread
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