The Only Cornbread Recipe You’ll Ever Need Comes Straight From Grandma’s Kitchen

Like so many of our most popular recipes of all time, our top-rated (and most-reviewed) cornbread recipe comes from someone’s grandma. Grandmother’s Buttermilk Cornbread, submitted by Allrecipes community member Bethany Weathersby, is sweet, moist, and full of old-fashioned flavor. With nearly 7,000 perfect ratings and thousands of rave reviews, this basic recipe will quickly become a staple in your repertoire.  

What You’ll Need

The beauty of this recipe is that it’s truly no-frills. Every ingredient serves a purpose and, since the list is limited to basics, each component shines through beautifully. Here’s what you’ll need: 

• Butter: This moist and tender cornbread recipe starts, of course, with a stick of butter. 
• Sugar: The Allrecipes community loves this cornbread’s subtle sweetness—but you can adjust the amount of sugar, if you like.
• Eggs: Two whole eggs lend even more moisture and help bind the batter together. 
• Buttermilk: Not only does buttermilk add richness, but its acids ensure a wonderfully fluffy texture. 
• Baking soda: Baking soda acts as a leavener, which helps the cornbread rise. 
• Cornmeal: It should come as no surprise that you’ll need cornmeal to give this recipe its signature grit and crumb. 
• Flour: All-purpose flour gives the cornbread structure and helps balance out the grittiness of the cornmeal. 
• Salt: A pinch of salt (1/4 teaspoon, to be exact) enhances the flavors of the other ingredients. 

What the Allrecipes Community Has to Say

Don’t take it from us—check out these rave reviews from Allrecipes community members:

• “This is the best cornbread recipe I’ve ever made. It’s now a family favorite.” —beckysburgerwagon
• “Love, love, love this recipe I have tried various buttermilk, cornbread recipes that are either too dry or not sweet enough or too too sweet this one is perfect.” —Odessa Mcclendon
• “Leaps and bounds better than a box mix!! I’ve been making this recipe for years now and it’s a staple in our home. I almost always make a double batch so there’s plenty to go around.” —Brandi Hodgins 
• “Love, Love, LOVE this cornbread! It takes me back to a simpler time when my grandmother made it and we ate it with either butter beans or pinto beans with chopped onions on top – those were the good ol’ days!!! Thanks so much for the recipe, have used it many times!” —tctinklenberg

Get the recipe: Grandmother’s Buttermilk Cornbread