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Nana’s Cornbread Recipe | Old-Fashioned Southern Comfort in Every Bite

There’s nothing quite like the smell of freshly baked cornbread straight from the oven. This Nana’s Cornbread recipe is a classic Southern favorite—golden on the outside, moist and buttery on the inside. It’s made with simple pantry staples and baked to perfection, whether in a cast-iron skillet or a traditional baking dish.

Whether served alongside a bowl of chili, a holiday feast, or simply slathered in butter with a drizzle of honey, this is the comforting, no-fail cornbread recipe you’ll reach for time and time again.

Ingredients for Nana’s Cornbread

Make sure you have these ingredients on hand:

1 cup cornmeal (yellow or white)
1 cup all-purpose flour
1/4 cup granulated sugar (adjust for sweetness)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted and cooled
2 large eggs

Pro Tip: For authentic Southern flavor, always use buttermilk and real butter.

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 400°F (200°C).
Grease an 8-inch square baking dish or cast-iron skillet with butter or non-stick spray.
If using a cast-iron skillet, place it in the oven while it preheats for that perfect crispy crust.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together:

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

Make sure everything is evenly distributed.

Step 3: Whisk Wet Ingredients

In a separate bowl, combine:

1 cup buttermilk
1/2 cup melted (and slightly cooled) butter
2 large eggs

Whisk until the mixture is smooth and well-blended.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl of dry ingredients.
Gently stir until just combined. Do not overmix—a few lumps are perfectly fine and will result in tender, fluffy cornbread.

Step 5: Pour and Spread Batter

Pour the batter into your prepared baking dish or skillet.
Use a spatula to spread it evenly into the corners.

Step 6: Bake to Golden Perfection

Place in the preheated oven and bake for 20–25 minutes, or until:

The top is golden brown
A toothpick inserted in the center comes out clean

Step 7: Cool and Serve

Let the cornbread cool in the pan for about 10 minutes before slicing into squares or wedges. Serve warm with:

Butter
Honey
Jam
Or alongside soups, stews, BBQ, or chili

Expert Tips & Tasty Variations

For a Sweeter Cornbread

Increase the sugar to 1/2 cup for a dessert-style version.

Add Some Kick

Stir in 1 chopped jalapeño, a pinch of cayenne pepper, or diced green chiles for a spicy twist.

More Moist?

Swap half the buttermilk with creamed corn for an ultra-moist, rich texture.

Crispy Crust Lovers

Preheat your cast-iron skillet in the oven before pouring in the batter. This gives you that iconic crispy golden bottom.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze slices wrapped in plastic and foil for up to 2 months.
Reheat in a toaster oven or microwave for quick enjoyment.

Frequently Asked Questions

❓ Can I use regular milk instead of buttermilk?

Yes, but you’ll miss the classic tang. To make a substitute, add 1 tablespoon lemon juice or vinegar to 1 cup of milk, and let it sit for 5–10 minutes.

❓ Can I make it gluten-free?

Absolutely! Replace the all-purpose flour with a 1:1 gluten-free baking mix.

❓ What’s the best cornmeal to use?

Medium-grind yellow cornmeal gives the best balance of flavor and texture, but white cornmeal also works.

Final Thoughts

This easy Nana’s Cornbread recipe is more than just a side—it’s a nostalgic slice of home. Made with simple ingredients and baked to perfection, it’s the kind of recipe passed down through generations. Whether you prefer it sweet or savory, plain or spiced, in a pan or a skillet, this cornbread is guaranteed to win hearts and warm bellies.

Have a memory of cornbread from your childhood? Share it in the comments below!
enjoy!