Grandma's Old-Fashioned Cornbread

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There's something magical about the smell of cornbread baking in a cast-iron skillet.

This recipe has been passed down through generations, and it delivers that perfect balance of crispy, golden edges and a tender, slightly crumbly center. No sugar, no frills—just honest, old-fashioned cornbread the way Grandma used to make it.

This is the kind of cornbread that brings people together around the dinner table. It's the cornerstone of Southern cooking, the perfect companion to countless meals, and a recipe that connects us to simpler times.

Whether you're serving it with a pot of beans, a hearty stew, or just slathering it with butter and honey, this cornbread never disappoints.

Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 cup buttermilk

• 2 large eggs

• ¼ cup vegetable oil or melted butter

• 2 tablespoons bacon grease or additional butter (for the skillet)

Directions

1. Preheat your oven to 425°F. Place a 9-inch cast-iron skillet in the oven while it heats.

2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.

3. In a separate bowl, beat the eggs lightly, then add the buttermilk and oil or melted butter. Mix until smooth.

4. Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix—a few lumps are perfectly fine.

5. Carefully remove the hot skillet from the oven and add the bacon grease or butter, swirling to coat the bottom and sides.

6. Pour the batter into the hot skillet, listening for that satisfying sizzle.

7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm with butter.

Grandma's Tips for Perfect Cornbread

The Cast-Iron Secret: A well-seasoned cast-iron skillet is the key to achieving those crispy, golden edges that make this cornbread so special. The hot skillet creates an instant crust when the batter hits it, sealing in moisture while creating that irresistible texture. If you don't have cast iron, a metal cake pan will work, but preheat it in the oven just the same.

Don't Skip the Buttermilk: Buttermilk gives this cornbread its characteristic tang and tender crumb. The acidity reacts with the baking powder to create a lighter texture. If you don't have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.

The Bacon Grease Advantage: Using bacon grease to coat your skillet adds an incredible depth of flavor that butter alone can't match. If you cook bacon regularly, save the drippings in a jar in the refrigerator. It's liquid gold for Southern cooking.

Temperature Matters: Make sure your oven is fully preheated and your skillet is piping hot before adding the batter. This is what creates that signature sizzle and crispy bottom crust.

Mix Gently: Overmixing develops the gluten in the flour and results in tough, dense cornbread. Stir just until the dry ingredients are moistened. The batter should look a bit lumpy, and that's exactly what you want.g and serving warm with butter.

Variations to Try

While traditional cornbread is perfect as-is, here are some variations you might enjoy:

Jalapeño Cheddar Cornbread: Fold in 1 cup of shredded sharp cheddar cheese and 2-3 diced jalapeños (seeds removed for less heat) into the batter before baking.

Sweet Honey Cornbread: If you prefer a slightly sweeter cornbread, add 2-3 tablespoons of honey to the wet ingredients. This makes it perfect for breakfast or as a dessert bread.

Cracklin' Cornbread: Stir in ½ cup of crispy pork cracklings for an extra-rich, savory version that's a Southern delicacy.

Herb Garden Cornbread: Add 2 tablespoons of fresh chopped herbs like rosemary, thyme, or chives for a fragrant twist.

Serving Suggestions

This cornbread shines alongside so many dishes. Serve it with a steaming bowl of chili, a pot of pinto beans, collard greens with pot likker, or your favorite soup or stew. It's also wonderful for breakfast, split and toasted with butter and jam. Some folks love to crumble it into a glass of cold buttermilk for a traditional Southern snack, while others use day-old cornbread as the base for cornbread dressing.

Storage and Reheating

Store leftover cornbread wrapped in aluminum foil or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, wrap in foil and warm in a 350°F oven for 10 minutes, or microwave individual pieces for 20-30 seconds. You can also slice and toast it in a skillet with a little butter for a crispy treat.

The Heart of the Recipe

What makes this cornbread truly special isn't just the ingredients or the technique—it's the memories it creates and the traditions it carries forward.

Every family has their own version, their own little tweaks and secrets. This recipe is a starting point, a foundation you can build on and make your own. Before long, it might just become your grandchildren's "Grandma's old-fashioned cornbread."

So heat up that skillet, mix up a batch, and fill your kitchen with the comforting aroma of fresh-baked cornbread. It's more than just a side dish—it's a slice of home.

Happy baking!