This Grandmother’s Buttermilk Cornbread is a timeless family recipe—moist, buttery, and perfectly golden with a hint of sweetness.

Scale

115 g unsalted butter

135 g granulated sugar

2 large eggs

240 ml cultured buttermilk

3 g baking soda

150 g yellow cornmeal

125 g all-purpose flour

1.5 g fine salt

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1. Preheat oven to 375°F (190°C). Grease an 8-inch pan or cast-iron skillet.

2. Melt butter and whisk with sugar. Add eggs one at a time.

3. Stir in buttermilk and baking soda.

4. Fold in cornmeal, flour, and salt until just combined.

5. Pour batter into pan and bake 30–35 minutes, until golden and toothpick comes out clean.

6. Cool 10 minutes before serving.

For best flavor, bake in a cast-iron skillet.

Serve warm with butter, honey, or alongside chili.