A Taste of Home: Grandma’s Classic Southern Cornbread
There’s something magical about cornbread. Growing up in my grandmother’s kitchen, the smell of warm, buttery cornbread wafted through the air, mingling perfectly with the aroma of collard greens simmering on the stove. Each Sunday, my family gathered at her table, and cornbread was the centerpiece of our meal. Topped with melting butter and a drizzle of honey, it was a simple yet delightful treat that warmed our hearts and filled our bellies. As the seasons turned, this fluffy, golden staple remained a constant, adapting to the southern comfort of each special occasion.
This recipe encapsulates those cherished memories and offers you a taste of Southern hospitality. Whether served with a hearty chili or enjoyed on its own, this cornbread will surely bring smiles to your table.
Why You’ll Love This Cornbread Recipe
- One bowl: Minimal cleanup, maximum flavor.
- Versatile: Perfect as a side or a snack with honey and butter.
- Kid-approved: Even picky eaters will love this sweet, crumbly delight.
- Gluten-free options: Easy swaps to suit dietary needs.
- Quick: Ready in under 30 minutes!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour)
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice)
- 1 large egg
- ¼ cup melted butter (plus more for greasing the pan)
Step-by-Step Instructions
Preheat and Prep
- Preheat your oven to 400°F (200°C).
- Grease an 8-inch square baking dish or cast-iron skillet with butter.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Combine Wet Ingredients
- In a separate bowl, mix the buttermilk, egg, and melted butter until well combined.
Bring It Together
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be a bit lumpy; don’t overmix!
Bake
- Pour the batter into the prepared dish and spread evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Tips & Variations
- Add-ins: For a twist, add jalapeños, shredded cheese, or corn kernels to your batter.
- Dairy-free: Substitute the buttermilk with almond milk and the butter with coconut oil.
- Sweeten: Adjust sugar levels to your taste or add a splash of maple syrup for a touch of sweetness.
Storage Instructions
- Refrigerate: Store leftover cornbread in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before reheating.
- Reheat: Warm slices in a toaster oven or microwave for a few seconds until heated through.
Nutritional Information
- Prep time: 10 minutes
- Cook time: 20-25 minutes
- Total time: 30-35 minutes
- Calories per serving: Approximately 180 calories
- Servings: 9
Frequently Asked Questions
1. Can I make this cornbread without sugar?
Yes! You can omit sugar for a more savory flavor or add a bit of honey for sweetness.
2. What can I substitute for buttermilk?
You can use regular milk with a tablespoon of lemon juice or vinegar added.
3. How do I make this cornbread spicier?
Add diced jalapeños or a pinch of cayenne pepper to the batter for an extra kick!
4. Can I use a different type of flour?
Absolutely! Gluten-free flour blends work well as substitutes for all-purpose flour.
Serving Suggestions or Pairings
Serve your cornbread warm with a side of spiced chili or as a base for pulled pork. For beverages, sweet tea or a crisp glass of lemonade pairs perfectly with this comforting dish.
Final Thoughts
This classic Southern cornbread recipe brings warmth to your table and joy to your heart, just like my grandmother intended. I encourage you to make it your own and share your unique twists in the comments below! What memories do you have associated with cornbread? Let’s celebrate the stories that food shares!