Grandma’s Classic Southern Cornbread
Growing up in the heart of Louisiana, the scent of cornbread baking in the oven was a constant backdrop to my childhood. My grandmother, whose warm smile was nearly as inviting as her kitchen, would whip up batches of golden cornbread that seemed to dance off the skillet. Every Sunday, our family gathered around the dining table, where her cornbread was the centerpiece—its crispy crust beckoning to be torn apart and slathered in melting butter.
As seasons changed, this humble dish evolved with each family gathering, becoming intertwined with memories of laughter, storytelling, and the comforting warmth of home. This classic cornbread recipe isn’t just a side dish; it’s a way to connect with my roots and bring a taste of the South into every home. The sweet, corny flavor, paired with a tender crumb and a hint of molasses, makes this dish irresistible, perfect for balancing out your hearty winter meals or enhancing your summer barbeques.
Why You’ll Love This Cornbread
- Gluten-Free: Made with cornmeal, it’s a great option for those with gluten sensitivities.
- One-Bowl Recipe: Easy cleanup means more time enjoying your meal!
- Kid-Approved: A favorite among all ages; perfect for family meals.
- Versatile: Enjoy it sweet or savory—great with just about anything!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1/4 cup granulated sugar (adjust based on preference)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 2 large eggs
- 1/4 cup unsalted butter, melted
Step-by-Step Instructions
Prepare Your Pan
- Preheat your oven to 425°F (220°C).
- Grease a 9-inch cast-iron skillet or a baking dish with a bit of butter.
Mix the Dry Ingredients
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
Combine Mixtures
- Pour the wet ingredients into the dry mixture. Stir gently just until combined—be careful not to overmix. The batter may be slightly lumpy, and that’s okay!
Bake
- Pour the batter into your prepared skillet or dish.
- Bake 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: Consider adding jalapeños for a spicy kick or fresh corn kernels for added sweetness.
- Dairy-Free: Substitute the buttermilk with almond milk and coconut oil instead of butter.
- Sweet Twist: For a sweeter cornbread, feel free to increase the sugar to 1/2 cup.
Storage Instructions
- Refrigerate: Allow the cornbread to cool completely, then store in an airtight container for up to 3 days.
- Freeze: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator.
Nutritional Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Calories per Serving: Approximately 180 calories
- Servings: 8
Frequently Asked Questions
-
Can I use gluten-free flour?
Absolutely! A gluten-free flour blend works great in this recipe. -
Can I make this cornbread without sugar?
Yes, simply omit the sugar for a more savory version. -
What can I use instead of buttermilk?
You can use regular milk with a splash of vinegar or lemon juice as a substitute. -
How can I make it sweeter?
Increase the sugar to your preference, or add honey or maple syrup.
Serving Suggestions or Pairings
Serve your cornbread with honey butter atop, alongside chili, barbecued meats, or salads. Pair it with a sweet tea or a refreshing lemonade for a true Southern experience.
Final Thoughts
This cornbread recipe is more than just ingredients; it’s a slice of my heritage, a representation of love, warmth, and southern comfort. I invite you to try it, share your own variations, and leave a comment about your memories with cornbread. After all, every piece of cornbread is a story waiting to be told!