Grandmother’s Buttermilk Cornbread

Here’s how to make the most delicious cornbread you’ve ever tasted. You’ll love serving this with chili, stew, fresh peas, or simply enjoying it hot from the oven with loads of sweet butter.

My grandma always made the best cornbread. It had a tender crumb, lots of vanilla and sweet corn flavor, and it was so moist it literally melted in your mouth. She held onto her recipe for years, and after incessant begging on my part, I finally got the recipe.

Now, my version has a bit of a twist and a fun special ingredient that makes my grandma’s buttermilk cornbread … dare I say, even better (sorry, Gram). I wanted to create a cornbread recipe that tasted like home with every bite – and this is hands down the most delicious cornbread ever. It’s one of those easy recipes that you’ll make over and over without even needing the recipe.

Ingredients

8 Tbsp. unsalted butter
½ cup granulated sugar
1 cup yellow cornmeal
2 large eggs
1 cup buttermilk
1 tsp. baking soda
1 cup all-purpose flour
Salt to taste

How To Make Grandmother’s Buttermilk Cornbread

1. Preheat the oven to 375°F.
2. Mix together all of the ingredients except for the butter until smooth and creamy.
3. Place the butter into an oven-safe skillet on the stove, and melt it over medium heat.

Grandmother’s Buttermilk Cornbread