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posted by Christy Denneyon May 11, 202341 comments »
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Buttermilk Cornbread – soft, tender moist cornbread recipe that’s sweet just like I like it. This is a tried and true recipe.
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.
CAN I DOUBLE THIS?
Yes. This can be doubled in a 9×13 pan.
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.
- Easy White Chicken Chili
- Buffalo Chicken Chili
- Healthy Spicy Beef and Black Bean Chili
- Pizza Chili
- Slow Cooker Chicken Quinoa Chili
- Green Enchilada Pork Chili
- Mom’s White Chicken Chili
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.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
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
Author: Christy Denney
All Recipes Bread
published on May 11, 2023
41 comments Leave a comment »
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41 comments on “Buttermilk Cornbread Recipe”
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John — Reply
1 cup of butter? That’s 2 whole sticks!
Is that a typo?
Sounds like a lot of butter?-
Christy Denney — Reply
It is a lot but it’s buttery cornbread!
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Dianne — Reply
Made this for a 2024 New Year’s Day family gathering. Main entree chili. Made in a 9×13 pan, as you suggested could be done. Absolutely phenomenal. All night people complimented on the cornbread( not the chili). Went to cleanup & put left cornbread away……there was none!
No need for any other recipe!-
Christy Denney — Reply
thank you!
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Anna V — Reply
How long do I keep in oven for a double batch?
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Christy Denney — Reply
I would give it another 5-10 minutes!
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WM — Reply
This cornbread is everything I want cornbread to be. It’s perfect. Thanks for the recipe!
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Christy Denney — Reply
So glad you liked it!
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Lace — Reply
Hi there 😊
Can’t wait to try your yummy cornbread recipe.
Do l need to have the Buttermilk and Eggs at room temperature?
Thanks so much
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Christy Denney — Reply
You don’t have to but it could help it be fluffier
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Jim Whitlock — Reply
So I needed to do a 9 x 13 pan. I did 1 1/2 times all ingredients and it came out great! It browns up on the edges so perfectly. Love it, thanks for the recipe!
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Christy Denney — Reply
You’re welcome!
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Heidi — Reply
The only cornbread I ever make, so freaking good. Its basically dessert 🙂
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Christy Denney — Reply
So happy to hear that!
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HL — Reply
Love it – we make this all the time
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Christy Denney — Reply
Thank you!
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Jorden — Reply
What if I wanted to do muffins? What temp and how long do you recommend to bake them for?
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Christy Denney — Reply
I would bake at the same temperature and depending on your oven I would say around 12-14 minutes.
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Shirley — Reply
Do you use all purpose flour or self rising?
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Christy Denney — Reply
All my recipes use all purpose unless specified.
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Kharlee — Reply
This looks so yummy! Can I use whole or 2% milk instead of buttermilk?
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Christy Denney — Reply
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.
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Erica — Reply
Made this cornbread yesterday to go with smoked ribs. Awesome! It’s definitely a keeper.
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Christy Denney — Reply
Thanks! I’ll tell Kendee!
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Heidi — Reply
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
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Christy Denney — Reply
Wow! I’m coming to your house for dinner.
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Janette — Reply
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?-
Christy Denney — Reply
Shoot. To be honest, I’m not sure. I would have to experiment around.
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Lace — Reply
Hi, 😊
Do you bake the Cornbread on the lower or middle oven rack ?
Thanks so much 😊
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Janette — Reply
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!
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Christy Denney — Reply
Great to hear!!
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g andolina — Reply
are you sure you mean TWO sticks of butter?
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Christy Denney — Reply
Yes. It’s correct.
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Tiffany — Reply
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!
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Christy Denney — Reply
I love hearing that!
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Rikki — Reply
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!
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Marie — Reply
Love your cornbread. Right amount of texture, sweetness & it rises beautifully, not to mention the taste is awesome. Thank You!!
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Christy {The Girl Who Ate Everything} — Reply
Oh good. I just went out with Kendee last night. I will tell her!
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Bonnie — Reply
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!
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The Scotts — Reply
I have used this for forever now and I add a little honey to it! It is amazing!!
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Jenna — Reply
Yum. If its from Kendee I know it will be fantastic!
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