HomeRecipesGrandma's Cornbread Recipe

Grandma’s Cornbread Recipe

If you are looking for a delicious, mouth-watering cornbread recipe that your whole family will love, look no further than this recipe. This simple recipe is easy to follow and comes together in just a few minutes!


If you’re looking for a quick and easy recipe to whip up, you can’t go wrong with Grandma’s cornbread. It’s moist and tasty and makes a great side dish or snack. Plus, it only requires a few ingredients.

For a more sophisticated take on this simple cornbread, you can add chocolate chips or bacon for added flavor. This Southern classic can also be made into a cake by placing the batter into a pre-made cake pan. You can also bake the bread in a cast iron skillet for a crunchy crust.

This recipe also uses buttermilk for moisture, which makes it moist and tasty. The buttermilk may be substituted for other liquids, such as milk or vinegar, to make the recipe more suitable for your dietary preferences.

While this recipe is simple to prepare, it does require some attention to detail. Mixing the cornbread batter in three separate bowls ensures that everything gets mixed up properly. Also, using a non-stick cooking surface like a skillet will make the final product more delicious.

Getting all of the ingredients into the baking pan in a timely fashion will result in a tasty and crunchy bread. Using a wire rack will help keep the cornbread cool once it’s done. A 9×13 inch baking dish is the perfect size.

While the main ingredient in this recipe is cornmeal, it’s the milk and buttermilk that make it one of the moist o’s. To make a lighter, fluffier cornbread, try substituting cream or milk for some of the milk. Another nice touch is to sprinkle a few shredded cheddar cheese on top for a cheesy twist.

Finally, the best way to make a good cornbread is to cook it in a cast iron skillet. When it’s done, remove it from the oven and let it cool on the pan for a few minutes. Once it cools enough, it can be crumbled or eaten as is. Afterwards, you can refrigerate it for up to three days. And if you’re not in the mood for eating it straight from the pan, you can slice it into bars for a quick snack.

Sour cream

Sour cream in grandmas cornbread recipe is a tasty side dish. If you are looking for an easy way to make a delicious side dish, then this is the perfect recipe for you. It is very simple to prepare and is great for any meal.

This sour cream cornbread recipe is very versatile. You can use it with many meals, such as chili or BBQ sandwiches. You can also store it at room temperature for a couple of days.

For a perfect, moist, homemade cornbread, you need to follow some basic rules. The first rule is to ensure that the batter is beaten until it is creamy. Also, be sure that the eggs are at room temperature before you add them to the mixture.

Next, you need to combine the dry ingredients with the wet ones. Once everything is mixed, you need to bake it for about twenty minutes. Then you can let it cool and cut it.

To get the best results with this cornbread, you should use a cast iron skillet. This will help soften the crust. However, if you don’t have one, you can use a non-stick cooking spray.

Another option is to replace the sour cream with mayonnaise. While this will not make the recipe as moist, it will add a layer of flavor and consistency.

In fact, some Jiffy Corn Muffin Mix recipes call for mayonnaise instead of sour cream. Although this mayonnaise will add a little moisture to the baked goods, it will not have the tangy taste of sour cream.

Lastly, you can add yogurt to the cornbread mixture for extra moisture and a little kick of flavor. But be careful not to overbake it. Otherwise, it will come out dry.

Sour cream in grandmas cornbread recipe can be eaten at room temperature or hot. You can also store the leftovers in the freezer for up to three months. That way, you don’t have to worry about it spoiling!

With a few easy steps, you can have a beautiful, moist, sour cream cornbread in just a few hours. And, it will definitely bring back memories of your grandmother’s recipes!

Vegetable oil

Vegetable oil is an ingredient used in many cornbread recipes. This helps the cornbread stay moist and prevent it from drying out. It also gives it a savory taste.

The most basic cornbread recipe involves combining cornmeal, flour, sugar, baking powder, eggs, and salt. You can add extra ingredients to change the flavor, like shredded cheese, bacon, and jalapenos. Basically, the key is to mix the ingredients in the correct order and cook the cornbread at the right temperature.

Cornbread is usually made in a cast iron skillet. This is a good choice because it produces a super crunchy crust. To make this kind of cornbread, you will need a 10-inch cast iron skillet.

A large bowl is also required. The bowl should have flour, melted butter, baking powder, buttermilk, and sugar. In addition, a teaspoon of salt is required.

After the ingredients are mixed together, the dry ingredients are added to the wet ingredients. Finally, the mixture is baked. Depending on the type of skillet you are using, you may need to adjust the oven temperature. Generally, you should bake the cornbread for about 20 to 25 minutes.

When you are done, you should let it cool for about 10 minutes before serving. You can top it with some butter or honey to make it even more special. Alternatively, you can freeze it for later.

For a hot water version of the same ol’ cornbread, try canola oil. But, you’ll need to use a smaller amount of oil.

One of the most impressive things about this particular cornbread recipe is that it keeps well. You can store it in the refrigerator for up to two months, and a week in the freezer.

It’s a great way to use up those leftovers, and it’s also delicious toasted under the broiler for a few minutes. However, it’s best served the day it’s made.

To learn more about this recipe, check out the links below. If you’re a fan of Carla Hall, you’ll want to watch her “Top Chef” episode where she shares her grandmother’s cornbread recipe. She’s also a fan of this recipe.


If you’re looking for a cornbread recipe that’s easy to make, you’ll want to try this one. It’s moist, fluffy, and full of flavor.

You only need a few basic ingredients to make this recipe. The key ingredient is buttermilk, which keeps the bread moist and adds a tangy taste.

First, mix your buttermilk with baking soda. This helps your cornbread to rise. Once the milk and soda are mixed together, you can whisk it into the dry ingredients.

Next, cream the butter with the sugar. Mixing the two together will help your cake have a smoother texture. After you’ve finished creaming the butter with the sugar, you can stir in the eggs.

Finally, you can add cornmeal. The coarser the cornmeal, the denser your cornbread will be.

You should also use a lot of butter when making this recipe. For added flavor, you can add a quarter cup of sugar to the batter.

To make this recipe more interesting, you can replace the all-purpose flour with self-rising flour. You can also add cheese and chopped jalapenos. Also, you can use vegan butter if you don’t want to use any animal products. Alternatively, you can substitute the sour cream with full-fat greek yogurt.

After you’ve poured the cornbread mixture into the pan, you should let it cook for about 35 to 40 minutes. When the cornbread is baked, you should see a golden brown color on the top. A toothpick inserted in the center should come out clean.

To finish, transfer the cake to a wire rack to cool for about 10 minutes. Flip it right-side up, and cut it into 9 squares. Use a rubber spatula to smooth the top.

This recipe is great on its own, but it’s also a fantastic side dish to serve with chili. You can even top it with chocolate chips.

There’s no doubt that this recipe is a family favorite. And it’s one you can easily freeze for up to three months. That makes it a perfect make-ahead meal.

You can make Grandma’s Buttermilk Cornbread in the Instant Pot. Then, reheat it in the oven for 10 minutes before serving.

Must Read