Nana’s Cornbread is the ultimate comfort food — golden, buttery, and slightly sweet with a perfectly tender crumb.
This easy, no-fuss recipe is a family treasure, and it tastes even better the next day, assuming you can wait that long!
Why You’ll Love Nana’s Cornbread
Moist and Fluffy: Buttermilk ensures an ultra-tender texture.
Slightly Sweet: A touch of sugar balances the corn flavor.
Crisp Edges: Especially when baked in a cast-iron skillet.
Simple Pantry Ingredients: Nothing fancy, just pure goodness.
Perfect with Everything: Chili, soups, BBQ, or as a snack!
What You’ll Need (Ingredient Highlights)
Cornmeal: The heart of any great cornbread.
All-Purpose Flour: Helps create a light, soft structure.
Granulated Sugar: Adds a hint of sweetness.
Baking Powder: Gives a nice lift.
Salt: Balances all the flavors.
Buttermilk: Essential for that moist, tender crumb.
Butter: Melted for richness.
Eggs: Bind everything together.
Pro Tips Before You Start
Use Fresh Baking Powder: Ensures your cornbread rises beautifully.
Preheat the Skillet: For a perfectly crispy bottom.
Don’t Overmix: Stir just until combined for a tender texture.
Let It Rest: Allow the batter to sit for a few minutes before baking.
Check Early: Every oven is different; start checking at 20 minutes.
How to Make Nana’s Cornbread
Step 1: Preheat Oven
Preheat your oven to 400°F (204°C).
If using a cast-iron skillet, place it in the oven to heat.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Step 3: Mix Wet Ingredients
In another bowl, whisk together buttermilk, melted butter, and eggs until smooth.
Step 4: Combine
Pour the wet ingredients into the dry ingredients.
Stir gently just until combined — a few lumps are okay!
Step 5: Bake
Carefully grease the hot skillet or baking dish.
Pour in the batter and smooth the top.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Let cool slightly before slicing. Serve warm with extra butter, honey, or your favorite jam.
What to Serve It With
A big bowl of chili or beef stew
Southern fried chicken
BBQ ribs or pulled pork
Creamy soups like broccoli cheddar or tomato bisque
A hearty breakfast with eggs and bacon
Variations / Substitutions
Extra Sweet: Add a little more sugar or drizzle honey on top.
Savory Kick: Fold in shredded cheddar and chopped jalapeños.
Moist and Chunky: Add canned creamed corn to the batter.
Gluten-Free: Use a gluten-free flour blend.
Dairy-Free: Swap buttermilk for almond milk + vinegar and use vegan butter.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze slices individually wrapped for up to 2 months.
Reheating: Warm gently in the microwave or oven.
Tip: Nana’s Cornbread is even tastier the next day!
FAQs
Can I make cornbread without buttermilk?
Yes, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
Why did my cornbread turn out dry?
Overbaking is the usual culprit. Start checking at 20 minutes.
Can I use all cornmeal and skip the flour?
You can, but it will be much denser and crumbly.
What’s the best pan to use?
A cast-iron skillet gives the crispiest edges, but any 8×8” baking dish works well.
How do I make it spicy?
Add chopped jalapeños or a pinch of cayenne pepper to the batter.
Final Thoughts
Nana’s Cornbread is more than just a side dish — it’s a warm, buttery bite of tradition.
Moist inside, crispy outside, and just sweet enough, it’s the kind of recipe that becomes an instant family heirloom.
Bake a batch today and taste the love!
