Hicham Welcome to our classic recipes section! Today, we’re sharing a beloved recipe for Grandmother’s Buttermilk Cornbread. This cornbread is moist, flavorful, and perfect as a side dish for any meal. With its rich buttery taste and tender crumb, it’s sure to become a family favorite. Let’s get started!
Ingredients
- 8 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1 cup yellow cornmeal
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- Salt to taste
Instructions
Step 1: Preheat Oven and Prepare Pan
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Pan: Grease an 8×8-inch baking dish or cast-iron skillet with butter or non-stick cooking spray.
Step 2: Melt Butter and Combine Wet Ingredients
- Melt Butter: In a small saucepan, melt the butter over low heat. Once melted, remove from heat and let cool slightly.
- Combine Wet Ingredients: In a large mixing bowl, combine the melted butter and granulated sugar. Beat in the eggs until well blended. Stir in the buttermilk.
Step 3: Combine Dry Ingredients and Mix
- Mix Dry Ingredients: In a separate bowl, combine the cornmeal, flour, baking soda, and a pinch of salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 4: Bake the Cornbread
- Pour Batter: Pour the batter into the prepared baking dish or skillet, spreading it out evenly.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 5: Cool and Serve
- Cool: Allow the cornbread to cool in the pan for a few minutes before slicing.
- Serve: Serve warm with a pat of butter, honey, or your favorite spread. Enjoy!
Cooking Notes and Tips
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Cornmeal: For a slightly coarser texture, you can use stone-ground cornmeal.
- Cast-Iron Skillet: Using a cast-iron skillet will give your cornbread a nice, crispy crust.
Variations
Cheesy Cornbread
Add 1 cup of shredded cheddar cheese to the batter for a cheesy twist.
Jalapeño Cornbread
Fold in 1/2 cup of diced jalapeños for a spicy kick.
Sweet Cornbread
Increase the sugar to 3/4 cup for a sweeter cornbread.
Honey Butter Cornbread
Add 2 tablespoons of honey to the melted butter mixture for a touch of sweetness and flavor.
Frequently Asked Questions (FAQs)
Can I make this cornbread ahead of time?
Yes, you can make this cornbread a day in advance. Store it in an airtight container at room temperature and reheat in the oven before serving.
How do I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat in the oven or microwave before serving.
Can I freeze cornbread?
Yes, you can freeze the cornbread. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature and reheat before serving.
What can I serve with this cornbread?
This cornbread pairs well with chili, soups, stews, or as a side for barbecue dishes. It’s also delicious with a smear of butter and a drizzle of honey.
How can I make the cornbread more moist?
To make the cornbread more moist, you can add an extra egg or 1/4 cup of sour cream to the batter.
Grandmother’s Buttermilk Cornbread is a classic and comforting dish that’s perfect for any occasion. With its rich buttery flavor and tender crumb, it’s sure to become a staple in your household. Enjoy making and sharing this delicious cornbread with your family and friends!
