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Nana’s Cornbread Recipe

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★★★★★

4.9 from 340 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/nanas-cornbread-recipe/