Go Back
Southern classic with a crisp crust and tender crumb, baked in cast iron just like Mama Ruth made.

Grandmother’s Buttermilk Cornbread

Southern classic with a crisp crust and tender crumb, baked in cast iron just like Mama Ruth made.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g stone-ground white cornmeal toasted
  • 125 g all-purpose flour
  • 115 g salted butter melted
  • 135 g light brown sugar
  • 240 ml cultured buttermilk
  • 3 g baking soda
  • 1 tsp apple cider vinegar
  • 2 large eggs
  • 1.5 g salt
  • Bacon fat for greasing

Equipment

  • Cast iron skillet
  • mixing bowls
  • whisk
  • - Baking pan

Method
 

  1. Toast cornmeal in skillet until nutty, cool 10 minutes.
  2. Melt butter until foamy, stir in sugar. Rest 5 minutes.
  3. Whisk eggs into butter mixture. In another bowl, whisk buttermilk, vinegar, and baking soda.
  4. Combine cornmeal, flour, salt. Fold wet into dry gently (lumpy batter). Rest 10 minutes.
  5. Heat oven to 350°F. Grease hot pan with bacon fat. Pour in batter.
  6. Bake 30–40 minutes until golden and edges pull away.
  7. Cool 15 minutes, then invert onto wire rack. Slice and serve.

Notes

Toast cornmeal for best flavor.
Hot pan = shattering crust.
Store at room temp 3 days. Better on day 2.