Nana’s cornbread is more than just a side dish; it’s a slice of history, a treasured family tradition that has been passed down through generations. This cornbread recipe reminds us of simpler times, when family gatherings were held by the fireplace and each bite brought warmth and comfort. Perfect for soaking up gravy or simply slathering with butter, this cornbread rests at the heart of Midwestern comfort food and carries the love of home in every crumb. You might want to make Nana’s cornbread for its rustic charm, its golden crispy edges, and its soft, tender crumb that speaks of home and heritage.
Nana’s cornbread pairs beautifully with a hearty bowl of chili or a warming stew, making it an ideal companion for those chilly Midwestern evenings. It’s also delightful with a side of collard greens, beans, or a fresh tossed salad. For breakfast, try it with a drizzle of honey or a dollop of homemade preserves—just like Nana used to serve.

Nana’s Cornbread
Servings: 8

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 unsalted butter, melted and cooled
2 large eggs
Directions
1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or a cast-iron skillet.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
3. In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Pour the batter into the prepared baking dish or skillet and spread it evenly.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool slightly in the pan before slicing it into squares and serving. Enjoy the warmth and comfort of each bite.

Variations & Tips
For a sweeter cornbread, increase the sugar to 1/2 cup. If you prefer a spicier kick, consider adding a finely chopped jalapeño or a pinch of cayenne pepper to the batter. For a more moist and tender crumb, substitute half of the buttermilk with creamed corn. And don’t forget, if you want that extra crispy edge, bake your cornbread in a preheated cast-iron skillet—just like Nana always did.