Grandmother’s Buttermilk Cornbread

Grandmother’s Buttermilk Cornbread

The best cornbread recipe is my grandmother’s, and this is it—sweet and moist!

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
1 8×8-inch pan


  • ½ cup butter
  •  cup white sugar
  • 2 large eggs
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ teaspoon salt


  1. Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.

  2. Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.

  3. Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain. Pour batter into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

    portrait shot cornbread squares in basket with honey in background

Editor’s Note:

Please note the differences in yield as well as the use of a cast iron skillet when using the magazine version of this recipe.

Nutrition Facts (per serving)

284 Calories
12g Fat
39g Carbs
5g Protein

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