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+ servings

Kendee’s Famous Buttermilk Cornbread

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.

Course Breads
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 9 servings


  • 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