Grandmother’s Buttermilk Cornbread

Step 1: Preheat and Prepare

1. Preheat the oven to 425°F (220°C). Place a cast-iron skillet (8 or 9-inch) or an 8×8-inch baking dish in the oven to preheat as well. Preheating the skillet helps create a crispy, golden crust.

Step 2: Mix Dry Ingredients

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures that the baking powder and baking soda are evenly distributed, helping the cornbread to rise evenly.

Step 3: Combine Wet Ingredients

1. In another bowl, whisk together the buttermilk and egg until well blended. If you want a hint of honey flavor, add 1 tablespoon of honey and mix until incorporated.

Step 4: Add Melted Butter to Wet Ingredients

1. Slowly drizzle the melted butter into the buttermilk mixture, whisking as you go. Make sure the butter is melted but not hot, to avoid cooking the egg.

Step 5: Combine Wet and Dry Ingredients

1. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to over-mix; a few lumps are okay.

Step 6: Prepare the Skillet

1. Carefully remove the preheated skillet or baking dish from the oven and add a small pat of butter to coat the bottom and sides. This ensures that the cornbread won’t stick and enhances the flavor and crispiness.

Step 7: Pour and Spread the Batter

1. Pour the batter into the hot skillet, spreading it evenly with a spatula. The batter will sizzle slightly when it hits the hot pan, which helps create that delicious crust.

Step 8: Bake

1. Place the skillet back in the oven and bake for 25-30 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
2. For a slightly darker crust, bake a few additional minutes, keeping a close eye on it.

Step 9: Cool and Serve

1. Remove the skillet from the oven and let the cornbread cool for a few minutes before slicing. This helps the flavors settle and makes it easier to cut clean slices.

Tips for the Best Buttermilk Cornbread

• Use a hot skillet: Preheating the skillet gives the cornbread a beautiful golden crust and makes it easier to remove from the pan.
• Don’t over-mix: Over-mixing can make the cornbread dense. Stop stirring as soon as the wet and dry ingredients are combined.
• Adjust sweetness: Traditional Southern cornbread isn’t very sweet, but you can add more sugar or a tablespoon of honey for extra sweetness if desired.

Variations and Serving Suggestions

1. Cheesy Cornbread: Add ½ cup of shredded cheddar cheese to the batter for a savory twist.
2. Spicy Cornbread: Add a finely diced jalapeño or a pinch of cayenne for a bit of heat.
3. Honey Butter: Serve warm slices with a dollop of honey butter by mixing softened butter with honey.

Storing and Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to a week.
• Freezer: Wrap individual slices in plastic wrap and store in the freezer for up to 2 months. Reheat in the oven for the best texture.

Final Thoughts

With its golden, crispy edges and tender, buttery crumb, Grandmother’s Buttermilk Cornbread is a true classic. This recipe honors the comforting flavors of Southern-style cornbread, making it perfect for gatherings or a cozy night in.