Picture a cornbread that’s soft inside, speckled with golden cornmeal, and topped with a crust that cracks when you tap it. That’s my grandmother’s buttermilk cornbread. It comes from the Alabama Black Belt, baked in cast iron, and handed down like scripture.

This isn’t just bread. It’s memory, comfort, and grit in every bite. My Mama Ruth baked it in her farmhouse kitchen in the 1940s, feeding both her kids and Civil Rights workers at the same table. For over 80 years, this cornbread has shown up at church picnics, Sunday dinners, and family gatherings. When you cut into it, you’re not just eating cornbread you’re tasting history and love.

Why You’ll Love This Recipe

Crisp crust that stays crunchy hot or cold
Soft, tender crumb (never dry or crumbly)
Simple, one-skillet method
Rich, authentic flavor with stone-ground cornmeal and bacon fat
Easily doubled for gatherings
Tastes even better the next day in dressing or skillet cakes

Ingredients

150 g stone-ground white cornmeal (toast for 5 minutes)
125 g all-purpose flour
115 g salted butter, melted (just foamy)
135 g light brown sugar, packed
240 ml cultured buttermilk, room temperature
3 g (½ tsp) baking soda
1 tsp apple cider vinegar
2 large eggs, room temperature
1.5 g (¼ tsp) fine sea salt
Bacon fat (for greasing the pan)

Equipment

10-inch cast iron skillet
Mixing bowls
Whisk and spatula
8×8 baking pan or skillet
Wire cooling rack

Step-by-Step Instructions

1. Toast the Cornmeal
Heat the skillet over medium-low and toast the cornmeal for about 5 minutes until it smells nutty. Don’t let it brown. Cool 10 minutes.

2. Melt the Butter
Melt the butter in the skillet until just foamy, then remove from heat. Stir in the brown sugar until glossy. Let it rest 5 minutes.

3. Mix the Batter
Whisk the eggs into the butter-sugar mix. In another bowl, whisk the buttermilk, baking soda, and vinegar until frothy.
Combine the cornmeal, flour, and salt. Gently fold in the wet ingredients with just a few strokes—keep the batter lumpy. Rest 10 minutes.

4. Bake
Preheat oven to 350°F (175°C). Grease a hot 8×8 pan with sizzling bacon fat. Pour in the batter and bake 30–40 minutes, until the edges pull away and the top is golden. Cool 15 minutes in the pan, then turn onto a wire rack.

Pro Tips from Mama’s Kitchen

Toast the cornmeal or it’ll taste bitter.
Let the batter rest for a tender crumb.
Always use a hot, greased pan—bacon fat should sizzle.
Don’t overmix. Lumpy batter makes tender bread.
Slice with a hot knife for clean cuts.

Easy Variations

Corn swap: Use 1 cup fresh corn kernels and reduce buttermilk slightly.
Less sugar: Try 2 tbsp sorghum syrup instead of brown sugar.
No buttermilk? 1 cup milk + 1 tbsp vinegar, rested 5 minutes.
No bacon fat? Use ham hock fat or neutral oil.
Gluten-free: Swap in a 1:1 GF flour blend with 1 tsp xanthan gum.

Serving & Storage

Serve with: Collard greens, black-eyed peas, chili, or barbecue.
Pair with: Coffee, sweet tea, or a drizzle of honey.
Storage: Wrap in foil or beeswax wrap. Lasts 3 days at room temp.
Leftovers: Toast slices in butter or crumble into dressing.

FAQ

Why did my cornbread sink?
Usually a cold pan or overmixed batter. Heat the pan first and mix gently.

Can I use fine cornmeal?
No. Fine cornmeal makes it mushy. Use coarse stone-ground only.

Why no baking powder?
Buttermilk and baking soda give the rise without a metallic taste.

Can I make it ahead?
Toast the cornmeal and mix dry ingredients the day before, but bake fresh.

Do I need bacon fat?
It’s traditional for flavor and crust, but neutral oil will work if needed.