Buttermilk Cornbread Recipe

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.

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 Recipe

5 from 5 votes

This cornbread is the perfect balance of sweet and savory. This is definitely not the usual crumbly and dry cornbread.

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

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.