Kendee’s Famous Buttermilk Cornbread
Kendee’s Famous Buttermilk Cornbread – soft, tender moist cornbread recipe that’s sweet just like I like it. This is a tried and true recipe.
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.
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.
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
- Preheat oven to 375 degrees.
- In a bowl combine the eggs, butter, sugar, buttermilk, and baking soda. Add the corn meal, flour, and salt and mix well.
- Combine all together. Spray an 8X8 pan. Bake at 375 degrees for 30 minutes.
The only cornbread I ever make, so freaking good. Its basically dessert 🙂
So happy to hear that!
Love it – we make this all the time
Thank you!
What if I wanted to do muffins? What temp and how long do you recommend to bake them for?
I would bake at the same temperature and depending on your oven I would say around 12-14 minutes.
Do you use all purpose flour or self rising?
All my recipes use all purpose unless specified.
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.
Made this cornbread yesterday to go with smoked ribs. Awesome! It’s definitely a keeper.
Thanks! I’ll tell Kendee!
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
Wow! I’m coming to your house for dinner.
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?
Shoot. To be honest, I’m not sure. I would have to experiment around.
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!
Great to hear!!
are you sure you mean TWO sticks of butter?
Yes. It’s correct.
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!
I love hearing that!
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!
Love your cornbread. Right amount of texture, sweetness & it rises beautifully, not to mention the taste is awesome. Thank You!!
Oh good. I just went out with Kendee last night. I will tell her!
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!
I have used this for forever now and I add a little honey to it! It is amazing!!
Yum. If its from Kendee I know it will be fantastic!