Grandmother’s Buttermilk Cornbread

Certainly! Here’s a warm, nostalgic article-style write-up for **”Grandmother’s Buttermilk Cornbread”** — the kind of recipe that carries the flavors of family, tradition, and comfort:

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## **Grandmother’s Buttermilk Cornbread: A Classic Southern Comfort**

Some recipes just have a way of taking you back — back to the kitchen, the heart of the home, where the smells of fresh-baked bread and simmering stews would fill the air. **Grandmother’s Buttermilk Cornbread** is one of those recipes. It’s a simple, yet deeply comforting dish that has graced dinner tables for generations, and it’s the kind of cornbread that’s always in high demand.

Golden and crispy on the outside, soft and fluffy on the inside, this cornbread brings the perfect balance of savory and slightly tangy flavors from the buttermilk. Whether you’re serving it with a hearty bowl of chili, greens, or just as a snack with butter, there’s nothing quite like a slice of homemade cornbread that’s been passed down through the years.

Let’s dive into how to make this timeless, classic recipe — **just like Grandma used to make**.

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### 🌽 **Why You’ll Love Grandmother’s Buttermilk Cornbread**

– **Moist and fluffy on the inside** with a beautifully golden, crispy crust.
– **Made with simple, pantry-staple ingredients** — no fancy flourishes, just pure, honest flavors.
– **Perfect for pairing** with your favorite southern dishes like fried chicken, greens, or stew.
– **Naturally sweet and savory** with no added sugar, just the delicious tang of buttermilk.
– A perfect addition to any **holiday spread** or a cozy weeknight dinner.

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### 🥣 **Ingredients (Makes about 8 servings)**

– 1 cup **cornmeal** (preferably stone-ground for a rustic texture)
– 1 cup **all-purpose flour**
– 1 tablespoon **baking powder**
– ½ teaspoon **baking soda**
– 1 teaspoon **salt**
– 2 large **eggs**
– 1 cup **buttermilk**
– ¼ cup **unsalted butter**, melted
– 1 tablespoon **vegetable oil** (optional for added moisture)

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### 👩‍🍳 **How to Make Grandmother’s Buttermilk Cornbread**

**Step 1: Preheat and Prep the Pan**
Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or an 8×8-inch baking pan with butter or cooking spray. If using a cast-iron skillet, place it in the oven while it preheats — this helps create that **crispy crust** that makes cornbread so irresistible.

**Step 2: Mix the Dry Ingredients**
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. These dry ingredients form the base of your cornbread and will give it that perfect texture.

**Step 3: Combine the Wet Ingredients**
In another bowl, whisk together the eggs, buttermilk, melted butter, and vegetable oil (if using). The buttermilk provides the tang and richness that defines this cornbread.

**Step 4: Bring it All Together**
Pour the wet ingredients into the dry ingredients and stir gently until just combined. **Don’t overmix**, as that can make the cornbread dense. The batter should still be a bit lumpy — that’s exactly what you want!

**Step 5: Bake the Cornbread**
Pour the batter into the prepared skillet or baking pan and spread it evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If you’re using a cast-iron skillet, you’ll get those perfectly crispy edges.

**Step 6: Cool and Serve**
Let the cornbread cool for a few minutes before slicing. Serve warm with butter, honey, or a dollop of sour cream — it’s the perfect side dish for almost any meal.

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