Whether served alongside a bowl of chili, a Southern-style dinner, or simply enjoyed with honey and butter, cornbread has always held a special place in grandma’s kitchen. Baked in a cast iron skillet, with a tender crumb and golden crust, it was the kind of simple recipe that felt like home.
In this article, you’ll learn how to make classic cornbread from scratch — moist, flavorful, and incredibly easy to prepare.
Why You’ll Love Grandma’s Cornbread
- Moist and fluffy interior with a crispy edge
- Balanced sweetness — not too sugary
- Easy one-bowl recipe
- Bakes perfectly in a skillet or baking dish
- Ready in under 30 minutes
Ingredients for Homemade Cornbread
Serves 8.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar (optional or to taste)
- 2 large eggs
- 1 cup buttermilk
- ½ cup milk
- ⅓ cup melted butter or oil
- Optional: 1 cup corn kernels, shredded cheese, or jalapeños
Step-by-Step Instructions
1. Preheat the Oven
Preheat to 200°C (400°F).
Place a cast iron skillet or baking dish in the oven to heat while you prepare the batter.
2. Mix the Dry Ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. Mix the Wet Ingredients
In a separate bowl or measuring cup, whisk together eggs, buttermilk, milk, and melted butter or oil.
4. Combine the Batter
Pour the wet mixture into the dry ingredients.
Stir gently until just combined — don’t overmix.
Fold in any add-ins (corn, cheese, etc.) if using.
5. Pour and Bake
Remove the hot skillet from the oven and grease it with butter or oil.
Pour in the batter and smooth the top.
Bake for 20–25 minutes, or until golden brown and a toothpick comes out clean.
Let cool for 5–10 minutes before slicing.
Serving Suggestions
- With butter and honey or jam
- Crumbled into soups, stews, or chili
- Alongside fried chicken, ribs, or collard greens
- Used for stuffing/dressing during holidays
- Topped with a spoonful of maple syrup
Grandma’s tip: Always bake in a preheated cast iron skillet for the crispiest crust.
Storage and Reheating
Store:
- Cover and store at room temperature for up to 2 days
- Refrigerate for up to 5 days
Reheat:
- Wrap slices in foil and warm in the oven at 160°C (325°F)
- Or microwave individual slices for 15–30 seconds
Freeze:
- Freeze slices or whole bread, tightly wrapped, for up to 2 months
- Thaw at room temp and reheat before serving
Variations to Try
- Sweet Cornbread: Add more sugar or a tablespoon of honey to the batter
- Savory Cornbread: Add shredded cheddar, bacon, or green onions
- Spicy Cornbread: Mix in diced jalapeños or chili powder
- Corn Muffins: Bake in muffin tins for 15–18 minutes
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose
Common Mistakes to Avoid
- Dry texture? Don’t overbake — remove as soon as the toothpick is clean
- Bitter taste? Check that baking soda/powder is fresh and properly measured
- Dense cornbread? Mix batter gently and don’t pack the flour
- Crumbly? Let it rest before cutting and don’t skip the egg or fat
Grandma’s Cornbread Secrets
- Use buttermilk — it adds tang and helps with texture
- Bake in a cast iron skillet for even browning and crispy edges
- Let the batter rest for 5–10 minutes before baking
- Use coarse cornmeal for a rustic texture, or fine for smoother results
- Slice with a serrated knife once slightly cooled for clean edges
Final Thoughts: A Golden Tradition
Grandma’s cornbread was never fancy — but it was always perfect. With each bite, it carried the warmth of the oven, the simplicity of real ingredients, and the comfort of home.
Now, you can carry that same tradition forward, sharing it with your own family and creating new memories, one golden slice at a time.
