Nana’s Cornbread Recipe

Introduction

Nana’s Cornbread is a classic Southern favorite that’s both tender and slightly sweet, perfect as a side for any meal. This simple recipe yields a golden, moist bread with a delightful crumb that everyone will love.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter (melted and cooled)
• 2 large eggs

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and grease an 8-inch square baking dish or cast-iron skillet.
2. Step 2: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well.
3. Step 3: In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay to have a few lumps; do not overmix.
5. Step 5: Pour the batter into the prepared dish or skillet and spread it evenly.
6. Step 6: Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cornbread to cool slightly before slicing and serving.

Tips & Variations

• For extra moisture, substitute half of the butter with sour cream or Greek yogurt.
• Add a diced jalapeño or a handful of corn kernels to the batter for a spicy, textural twist.
• Use honey instead of sugar for a richer sweetness and subtle floral notes.
• To achieve a crispy crust, bake the cornbread in a well-seasoned cast-iron skillet.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices in a skillet or microwave until heated through for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used, but the cornbread may be less tender and slightly less tangy. For a buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.

Can I make this cornbread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the baking powder is gluten-free as well.

Nana’s Cornbread Recipe

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Nana’s Cornbread is a classic, moist, and slightly sweet cornbread that’s perfect as a comforting side dish. Made with a blend of cornmeal and all-purpose flour, enriched with buttermilk and melted butter, this traditional recipe bakes up golden and tender, ideal for pairing with chili, soups, or enjoying on its own.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 9 servings (1.5 inch squares) 1x
• Category: Bread
• Method: Baking
• Cuisine: Southern American

Ingredients

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Dry Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1 cup buttermilk
• 1/2 cup unsalted butter (melted and cooled)
• 2 large eggs

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or cast-iron skillet to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Stir well to evenly distribute the leavening and seasoning.
3. Whisk Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted and cooled unsalted butter, and eggs until the mixture is smooth and homogenous.
4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing; some lumps in the batter are normal and help keep the bread tender.
5. Prepare for Baking: Pour the batter evenly into the prepared baking dish or skillet, spreading it out to the edges for uniform cooking.
6. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top turns a nice golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Remove the cornbread from the oven and allow it to cool slightly before slicing. Serve warm for the best texture and flavor.

Notes

• For a richer flavor, try using a cast-iron skillet which helps create a crispy crust.
• If you don’t have buttermilk, you can substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes.
• Do not overmix the batter as it can make the cornbread dense and tough.
• Adding a handful of corn kernels or shredded cheese can add extra texture and taste.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.

Keywords: cornbread, southern cornbread, classic cornbread, baked cornbread, buttermilk cornbread, easy cornbread recipe