How to Make Nana's Famous Southern Buttermilk Cornbread at Home

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Southern Buttermilk Cornbread is more than just a side dish; it's a slice of Southern tradition baked to perfection. Passed down through generations, Nana's recipe captures the warmth and hospitality of Southern kitchens.

Whether served alongside a hearty meal or enjoyed with a steaming bowl of chili, this cornbread shines with its moist texture and buttery flavor.

In this guide, we’ll reveal the secrets to making Nana's famous cornbread right in your own kitchen. Get ready to impress your family and friends with a dish that is simple yet packed with flavor.

The Ingredients You Will Need

Before diving into the baking process, gather all your ingredients for Nana's Southern Buttermilk Cornbread. You will need:

• 2 cup buttermilk cornmeal: Essential for that signature texture and flavor. Look for stone-ground cornmeal for a rustic taste

• 1 cup buttermilk: Key for ultra-moist cornbread.

  
  

• 1/2-1 cup of Blue-Plate Mayonnaise

• 1/4 cup melted butter: Adds a decadent buttery flavor that elevates the cornbread.

  
  

Before starting, ensure your pantry is stocked with these ingredients.

Preparing Your Baking Essentials

Before you bake, it’s important to set up your kitchen.

1. Preheat the oven: Set your oven to 425°F (220°C). A hot oven is crucial for achieving the perfect golden crust.

   
   

2. Grease the skillet or baking dish: Nana swore by her cast-iron skillet for cornbread. If you have one, use it! It retains heat exceptionally well, resulting in airy cornbread with a crispy exterior. Lightly grease it with butter.

   
   

3. Mix your ingredients: In a large mixing bowl, combine the cornmeal and butter until the cornmeal forms little beads of dough.

Combining the Mixtures for Southern Buttermilk Cornbread

Now comes the exciting part—combining the ingredients!

1. Add the wet ingredients to dry: Add the Blue-Plate Mayo. and Buttermilk to your cornbread batter.