Nana’s Cornbread Recipe

Nana’s Cornbread is a simple yet delicious recipe passed down through generations. This classic Southern-style cornbread is slightly sweet, perfectly moist, and has a golden crust that’s crisp on the outside and tender on the inside. It’s the perfect companion to a bowl of chili, a plate of fried chicken, or a hearty stew. Easy to make with basic ingredients, this cornbread brings warmth and nostalgia to any meal.

Table of Contents

• Introduction
• Ingredients
• Instructions
• Cooking Tips & Notes
• Variations
• FAQs
• Serving Suggestions
• Conclusion

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
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 2 tablespoons vegetable oil (for the skillet)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 400°F (200°C). Place a cast-iron skillet in the oven while it preheats to get it nice and hot.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well blended.

Step 3: Mix the Wet Ingredients

1. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.

Step 4: Combine the Ingredients

1. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.

Step 5: Prepare the Skillet

1. Carefully remove the hot cast-iron skillet from the oven and add the vegetable oil, swirling to coat the bottom and sides of the skillet.
2. Pour the batter into the hot skillet, spreading it evenly.

Step 6: Bake the Cornbread

1. Place the skillet back in the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 7: Serve

1. Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with butter and honey if desired.

Cooking Tips & Notes

• Skillet: Using a hot cast-iron skillet gives the cornbread a crispy, golden crust. If you don’t have a cast-iron skillet, you can use an oven-safe baking dish.
• Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
• Do Not Overmix: Overmixing the batter can lead to tough cornbread. Stir just until the ingredients are combined.

Variations

• Cheesy Cornbread: Add 1/2 cup of shredded cheddar cheese to the batter for a cheesy twist.
• Jalapeño Cornbread: Stir in 1-2 chopped jalapeños for a spicy kick.
• Honey Cornbread: Add 2 tablespoons of honey to the wet ingredients for a slightly sweeter version.
• Corn Kernels: Fold in 1/2 cup of corn kernels for extra texture and flavor.

Frequently Asked Questions (FAQs)

1. Can I Make Cornbread Without a Cast-Iron Skillet?

Yes, you can use an 8×8-inch baking dish or a muffin tin if you don’t have a cast-iron skillet. The cooking time may vary slightly, so keep an eye on it.

2. How Do I Store Leftover Cornbread?

Store leftover cornbread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days.

3. Can I Freeze Cornbread?

Yes, you can freeze cornbread. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or reheat in the oven before serving.

4. Why Is My Cornbread Dry?

Dry cornbread can be caused by overbaking or using too much flour. Make sure to measure your ingredients accurately and check for doneness a few minutes before the suggested baking time.

Serving Suggestions

• With Butter and Honey: Serve warm slices of cornbread with a pat of butter and a drizzle of honey for a classic touch.
• Chili or Soup: Cornbread is the perfect side for hearty chili, bean soup, or stew.
• Southern Dinner: Pair with fried chicken, collard greens, and mac and cheese for a classic Southern meal.
• Breakfast: Enjoy leftover cornbread for breakfast with scrambled eggs and bacon.

Nana’s Cornbread is a timeless recipe that’s easy to make and brings comfort to any meal. With its crispy edges, tender crumb, and perfect balance of flavors, this cornbread is sure to become a family favorite. Whether you serve it alongside chili, fried chicken, or just enjoy it with a little butter and honey, it’s a versatile and delicious addition to your table. Give this recipe a try, and enjoy the taste of home in every bite!