Nana’s Cornbread
Moist and buttery classic Southern cornbread made with buttermilk and baked until golden in a hot skillet — just like Nana used to make.
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
- 1/2 cup 1 stick unsalted butter, melted
- 2 large eggs
Instructions
- Preheat oven to 400°F. Heat skillet if using.
- Whisk dry ingredients: cornmeal, flour, sugar, baking powder, salt.
- Whisk wet ingredients: buttermilk, butter, eggs.
- Combine wet and dry ingredients. Stir gently.
- Grease hot skillet. Pour batter in.
- See full steps with tips & photos → https://wimpysdiner.net/nanas-cornbread/
Notes
- For crispier edges, preheat a cast-iron skillet in the oven.
- Add corn kernels, jalapeños, or shredded cheese for variations.
- Best served warm with butter, honey, or chili.