Grandma’s Buttermilk Cornbread

As long as I live, there will not be anything that tempts me as powerfully as a hot-from-the-oven wedge of golden cornbread freshly taken from the cast-iron pan with a pat of cold butter melting and sliding right off of it.
Author Rebecca Lindamood


  • 1/2 cup flour
  • 1 1/2 cups yellow cornmeal not self-rising
  • 3/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs beaten
  • 3 tablespoons melted butter
  • 1 1/4 cups buttermilk
  • bacon grease or butter for the pan


  1. Preheat oven to 425°F. Place an 8-inch or 10-inch cast iron skillet, preferably, or an 8-inch by 8-inch square cake pan, or 8-inch round cake pan in the oven to heat along with it.
  2. In a large mixing bowl, whisk together all of the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and use a whisk to gently combine them, ensuring there are no dry pockets of cornmeal.
  3. Generously grease the hot pan with butter or bacon grease. Pour the cornbread batter into the greased pan and bake for about 30 minutes, or until a skewer or toothpick inserted in the center comes out clean.
  4. Serve warm for best flavour. Leftovers can be stored -wrapped in a towel or plastic wrap- at room temperature for up to 48 hours, but will taste best if reheated slightly before serving. If your cornbread gets a little old and stale, crumble it and use for the best Cornbread stuffing that you will ever eat in your lifetime. Guaranteed.