There are recipes that fill your stomach—and then there are recipes that fill your heart. Nana’s Cornbread is firmly in the second category. More than just a side dish, this cornbread is a slice of history, passed down through generations and steeped in love, warmth, and the essence of home
Whether you grew up in the Midwest or you simply crave a taste of traditional comfort food, Nana’s Cornbread offers a rustic charm that brings people together. It’s crispy around the edges, tender in the center, and just sweet enough to complement any meal—from hearty chili to a cozy morning breakfast.
Why This Cornbread Stands Out
What makes Nana’s recipe special isn’t just the ingredients—it’s the memories it creates. It’s the smell of buttery warmth coming from the kitchen. It’s the way the golden edges crisp just right in a cast-iron skillet. And it’s how this humble bread effortlessly becomes the star of the table.
Pair it with:
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Homemade gravy or chili
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Collard greens or slow-cooked beans
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A spoonful of honey or fruit preserves for a nostalgic breakfast treat
Ingredients (Serves 8)
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1 cup cornmeal
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1 cup all-purpose flour
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1/4 cup granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 cup buttermilk
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1/2 cup unsalted butter, melted and cooled
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2 large eggs
Directions
1. Preheat Your Oven
Preheat oven to 400°F (200°C). If using a cast-iron skillet, place it in the oven while it preheats for an extra crispy crust.
2. Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients
In a separate bowl, beat the eggs, then whisk in the buttermilk and melted butter.
4. Make the Batter
Pour the wet ingredients into the dry ingredients. Stir until just combined—do not overmix.
5. Bake
Grease your baking dish or preheated cast-iron skillet. Pour in the batter and smooth the top.
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Cool & Serve
Let cool slightly before slicing. Serve warm with butter, honey, or your favorite stew.
Tips & Variations
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No buttermilk? Add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let sit for 5 minutes.
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Want it savory? Add chopped jalapeños, corn kernels, or shredded cheddar cheese to the batter.
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For extra crisp edges, always use a hot cast-iron skillet.
Nostalgic and Nourishing
This isn’t just cornbread—it’s a memory. It’s a tribute to those who came before us and the flavors they cherished. Nana’s Cornbreadbrings simplicity, soul, and satisfaction to any meal, and it’s sure to earn a permanent spot in your recipe box.