Buttermilk Cornbread – soft, tender moist cornbread recipe that’s sweet just like I like it. This is a tried and true recipe.

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Buttermilk Cornbread

BUTTERMILK CORNBREAD

Here’s a perfect side to soups, chilis, you name it. 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.

buttermilk cornbread

CAN I DOUBLE THIS? 

Yes. This can be doubled in a 9×13 pan.bite of cornbread

BUTTERMILK SUBSTITUTE

If you don’t have buttermilk you can add 1 tablespoon of vinegar or lemon juice to each cup of milk and let it sit for a couple of minutes.

CHILI RECIPES:

Here are some chili recipes to eat with this cornbread.

Buttermilk Cornbread

Buttermilk Cornbread Recipe

5 from 10 votes
This cornbread is the perfect balance of sweet and savory. This is definitely not the usual crumbly and dry cornbread.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 servings

Ingredients

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

Instructions
 

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

Notes

Source: Kendee Rowley from Pimp My Dinner
Cuisine: American
Course: Breads
Buttermilk Cornbread