Served warm from a cast-iron skillet with a pat of butter melting on top, grandma’s cornbread was the definition of simple Southern comfort. Slightly sweet, tender in the center, and golden on the edges, it was a staple at family meals — especially with soups, stews, and chili.
In this article, you’ll learn how to make homemade cornbread the old-fashioned way, with easy steps and ingredients you already have at home.
Why You’ll Love This Cornbread
- Made from scratch in under 30 minutes
- Moist and tender inside, with crispy golden edges
- Lightly sweet — perfect with both savory and sweet meals
- Versatile: bake it in a skillet, muffin tin, or baking dish
- Delicious served warm with honey, butter, or jam
Ingredients for Classic Cornbread
This recipe serves 8 people.
- 1 cup cornmeal (yellow or white)
- 1 cup all-purpose flour
- ¼ cup granulated sugar (adjust to taste)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk (or milk + lemon juice substitute)
- 2 large eggs
- ½ cup unsalted butter, melted (plus extra for greasing pan)
Optional Add-ins: corn kernels, shredded cheese, diced jalapeños, or chopped herbs
Step-by-Step Instructions
1. Preheat Your Oven
Preheat to 200°C (400°F).
Grease a cast iron skillet, square baking dish, or muffin pan with butter.
If using a skillet, place it in the oven to preheat — this helps create a crispy crust.
2. Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. Mix the Wet Ingredients
In another bowl, combine the buttermilk, eggs, and melted butter. Stir until fully blended.
4. Combine and Pour
Pour the wet ingredients into the dry ingredients and mix until just combined.
Don’t overmix — a few lumps are fine!
Carefully pour the batter into the hot greased skillet or pan.
5. Bake
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let cool for 5–10 minutes before slicing and serving.
Serving Suggestions
- With chili, soup, or stew
- Slathered in butter and drizzled with honey
- Alongside fried chicken or barbecue
- Crumbled into collard greens or beans
- As a base for stuffing or cornbread dressing
How to Store and Reheat
Store:
- Cover and store at room temp for up to 2 days
- Refrigerate for up to 5 days
Reheat:
- Microwave individual slices or reheat in oven at 175°C (350°F)
Freeze:
- Wrap slices individually in foil or plastic and freeze for up to 2 months
Variations You Can Try
- Southern-Style: Leave out sugar for a savory cornbread
- Sweet Cornbread: Double the sugar or add honey
- Cheesy Jalapeño: Mix in shredded cheddar and chopped peppers
- Cornbread Muffins: Bake in muffin tins for about 15 minutes
- Gluten-Free: Use gluten-free all-purpose flour blend
Grandma’s Tips for Perfect Cornbread
- Preheat the skillet — this gives the cornbread a golden, crispy edge
- Use real buttermilk for authentic flavor and fluffiness
- Melt the butter and let it cool slightly before mixing
- Don’t overbake — it should be moist in the center, not dry
- Serve it warm — that’s when the flavor shines
Final Thoughts: A Southern Tradition in Every Slice
Whether served with stew, smothered in honey, or enjoyed straight from the skillet, grandma’s cornbread is the kind of simple, soul-satisfying food that brings people together.