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.



0 from 0 votes

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