Kendee’s Famous Buttermilk Cornbread

Here’s a perfect side to all of those warm winter soups you are making. This cornbread is from my friend Kendee who I have known since we were little. I loved this cornbread because it’s moist and not too sweet. I know. Gasp. You can’t believe the queen of sweets uttered such words but when I want cake…I make cake. I don’t want cornbread that tastes like cake. It’s the perfect balance of sweet and savory. This is definitely not the usual crumbly and dry cornbread.

Kendee’s Famous Buttermilk Cornbread

Ingredients

  • 2 eggs
  • 1 cup butter (melted)
  • 2/3 cup sugar
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • 1 cup corn meal
  • 1 cup flour
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 375 degrees.
  2. In a bowl combine the eggs, butter, sugar, buttermilk, and baking soda. Add the corn meal, flour, and salt and mix well.
  3. Combine all together. Spray an 8X8 pan. Bake at 375 degrees for 30 minutes.

Notes

Source: Kendee Rowley from Pimp My Dinner

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http://www.the-girl-who-ate-everything.com/2009/11/kendees-famous-buttermilk-cornbread.html

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Comments

  1. Yum. If its from Kendee I know it will be fantastic!

  2. I have used this for forever now and I add a little honey to it! It is amazing!!

  3. This is a keeper recipe and is exactly how it is described – very moist and not too sweet. This is my first time making this cornbread recipe and was concerned about the thickness of the mixture before I put it in the oven. The cornbread didn’t rise much, I used a 9 x 9 pan, baked it for 35 minutes and it was perfect!

  4. Love your cornbread. Right amount of texture, sweetness & it rises beautifully, not to mention the taste is awesome. Thank You!!