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The Boat Shed Kitchen

Nana’s Cornbread

Nana’s Cornbread is a soft, moist, and lightly sweet quick bread made with cornmeal, buttermilk, and butter. Baked golden in a hot skillet or baking dish, it’s the perfect side for everything from stews to Sunday brunch—and it's ready in just about 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup 1 stick unsalted butter, melted
  • 2 large eggs

Method
 

  1. Preheat oven to 400°F. Heat skillet if using.
  2. Whisk dry ingredients: cornmeal, flour, sugar, baking powder, salt.
  3. Whisk wet ingredients: buttermilk, butter, eggs.
  4. Combine wet and dry ingredients. Stir gently.
  5. Grease hot skillet. Pour batter in.
  6. Bake 20–25 minutes until golden.
  7. See full steps with tips & photos → https://theboatshedcafe.com/nanas-cornbread/

Notes

  • Heating the skillet first gives the cornbread a crisp, golden crust.
  • You can use whole milk if you don’t have buttermilk—add 1 tbsp vinegar or lemon juice to make a quick substitute.
  • Want extra flavor? Add a handful of shredded cheddar or chopped jalapeños to the batter.