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
  • 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
  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.
Recipe Notes
Source: Kendee Rowley from Pimp My Dinner

Speak Your Mind



  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!!

  5. OMG! I just made this to go with a pot of chili and my hubby said it was the best cornbread I have made ever. We are restraining ourselves from finishing the pan as I also made dessert, but that means I get leftovers for lunch!

  6. This recipe is fast, simple, DELICIOUS, and reliable. Since I’ve found this, I have made it countless times. Each time comes out like the last, perfect!

  7. are you sure you mean TWO sticks of butter?

  8. My only go to cornbread recipe. If I even hint it to my husband that I’m making chili, he knows this cornbread is going to be made and talks about it all the time. We love this recipe. Thank you!

  9. My go to for some time now! We love it around here! Thank you!!
    I do have a question though, mine always turns out pretty crumbly, it doesn’t hold together well, what do you suggest I should add or do to make it hold together better?

  10. Made this tonight with grilled pork chops, your broccoli salad, Heidi’s famous baked beans, and your strawberry cake for dessert. Pretty much the best meal ever, holy cow! I’m stuffed

  11. Made this cornbread yesterday to go with smoked ribs. Awesome! It’s definitely a keeper.

  12. This looks so yummy! Can I use whole or 2% milk instead of buttermilk?

    • Ooh. Buttermilk has such a distinct taste. You can make your own buttermilk by adding a teaspoon of lemon juice or vinegar per cup of milk. Let it sit 5 minutes until it curdles – bam! Buttermilk.