Nana’s Cornbread — Golden Edges, Warm Memories Recipe

Introduction

Nana’s Cornbread is a classic comfort food with golden edges and a tender crumb. This simple recipe blends cornmeal and buttermilk for a slightly sweet, moist cornbread perfect for any meal.

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 your oven to 400°F (200°C) and grease an 8-inch square baking dish or cast-iron skillet.
2. Step 2: In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir well to blend the dry ingredients evenly.
3. Step 3: In a separate bowl, whisk together the buttermilk, melted butter, and eggs until the mixture is smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir gently until just combined—it’s okay if there are a few lumps; don’t overmix.
5. Step 5: Pour the batter into the prepared dish or skillet and spread it evenly with a spatula.
6. Step 6: Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Step 7: Let the cornbread cool slightly before slicing and serving warm.

Tips & Variations

• For a sweeter cornbread, increase the sugar to 1/3 cup and serve warm with honey or extra butter for a delicious treat.
• Using a cast-iron skillet helps create a crispier crust and enhances the flavor.
• Try adding a handful of corn kernels or chopped jalapeños for extra texture and flavor.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for 4-5 days. To reheat, warm slices in a microwave or oven until heated through for the best taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity. Let it sit for 5 minutes before using.

How do I make the cornbread gluten-free?

Replace the all-purpose flour with a gluten-free flour blend suitable for baking. Ensure your baking powder is also gluten-free.

Nana’s Cornbread — Golden Edges, Warm Memories Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

Nana’s Cornbread offers a nostalgic taste with its golden edges and moist, tender crumb. This classic Southern-style cornbread blends the sweetness of granulated sugar with the rich flavor of buttermilk and melted butter, baked to perfection in a cast-iron skillet or baking dish. Perfect as a comforting side dish or snack, it brings warm memories to any table.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

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 the oven to 400°F (200°C) and grease an 8-inch square baking dish or a cast-iron skillet to prevent sticking and help achieve crisp edges.
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 uniform.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be slightly lumpy—avoid overmixing to keep the cornbread tender.
5. Pour and Spread Batter: Transfer the batter to the prepared baking dish or cast-iron skillet and spread evenly to ensure consistent baking and golden edges.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the cornbread to cool slightly for about 5-10 minutes before slicing. Serve warm, optionally with honey or butter for an extra touch of sweetness.

Notes

• For a sweeter cornbread, increase the granulated sugar from 1/4 cup to 1/3 cup.
• Serve warm with honey or butter for enhanced flavor and richness.
• Using a cast-iron skillet helps achieve a crispy crust and classic texture.
• Do not overmix the batter to maintain a light and tender crumb.

Keywords: cornbread, southern cornbread, classic cornbread, baked cornbread, Nana’s cornbread, cornbread recipe, warm cornbread