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Some recipes are just… recipes. And then there are the ones that carry a heartbeat. Nana’s cornbread was like that.
When I was little, you could always tell it was baking because the smell of butter and cornmeal would sneak out of the kitchen and wrap itself around the whole house. Nana never measured with cups if she could help it — she’d just pour until it “looked right,” and somehow it was always right. She’d hum while she worked, sometimes letting me stir (which I thought made me a real chef), and by the time that cast-iron skillet came out of the oven, we were all hovering like moths around a porch light.
The first slice was always for Grandpa — not because he asked for it, but because Nana said so. The second? Well, if you were quick, it could be yours, still hot enough to melt the butter in seconds.
Why You’ll Love This Cornbread
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That perfect contrast – Crispy, golden edges and a soft, tender middle.
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Simple pantry ingredients – Nothing fussy, just the good stuff.
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Goes with everything – Chili, stew, greens, or even breakfast with honey.
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Pure comfort – One bite and you’re wrapped in the feeling of home.
What You’ll Need
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1 cup cornmeal – The heart of the flavor.
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1 cup all-purpose flour – Balances texture.
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¼ cup sugar – Just enough sweetness (or more, if you like).
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1 tbsp baking powder – For that gentle lift.
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½ tsp salt – To bring it all together.
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1 cup buttermilk – Tangy and rich.
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½ cup unsalted butter, melted & cooled – Flavor and tenderness.
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2 large eggs – Hold it all together.
How to Make It
1. Get the oven hot.
Preheat to 400°F (200°C). If you’ve got a cast-iron skillet, pop it in to heat up — that’s Nana’s crispy-edge secret.
2. Dry team first.
In a big bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
3. Wet team next.
In another bowl, whisk buttermilk, melted butter, and eggs until smooth. (Make sure that butter’s cooled so you don’t cook the eggs.)
4. Marry the two.
Pour the wet into the dry and stir gently — lumps are fine. Nana always said, “If it’s too smooth, you’ve gone too far.”
5. Into the pan.
If you’re using that hot skillet, swirl in a dab of butter before the batter. Pour it in and spread evenly.
6. Bake until golden.
20–25 minutes, or until the top is golden and a toothpick comes out clean.
7. Wait… sort of.
Let it cool for just a few minutes. Long enough not to burn your fingers, short enough that the butter still melts right in.
Nana’s Little Extras
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Sweeter cornbread – Up the sugar to ½ cup.
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A little heat – Add diced jalapeño or a pinch of cayenne.
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Extra moist – Swap half the buttermilk for creamed corn.
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Crispy guarantee – Always, always use a preheated cast-iron skillet.
Serving It Up
With chili? Perfect. With greens and beans? Yes. With honey for breakfast? Absolutely. And if you sneak a corner piece before dinner hits the table… well, let’s just say Nana never pretended she didn’t notice.
This cornbread isn’t just food — it’s a warm memory you can eat. Every bite tastes like home, like love, like the kind of comfort that never really changes no matter how much the world does.
Nana's Cornbread
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
- Preheat oven to 400°F (200°C) and grease an 8-inch square baking dish or cast-iron skillet.
- In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Mix well.
- In a separate bowl, whisk together buttermilk, melted butter, and eggs until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- Pour batter into prepared dish or skillet and spread evenly.
- Bake 20-25 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing and serving.