Buttermilk Cornbread Recipe

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posted by Christy Denneyon May 11, 202339 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

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

39 comments Leave a comment »

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39 comments on “Buttermilk Cornbread Recipe”

Dianne — Mon, 01 Jan 2024 @ 20:21:01 EST 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 — Thu, 25 Jan 2024 @ 01:43:28 EST Reply
  thank you!
Anna V — Mon, 18 Sep 2023 @ 22:17:25 EDT Reply
How long do I keep in oven for a double batch?
- Christy Denney — Tue, 07 Nov 2023 @ 02:40:07 EST Reply
  I would give it another 5-10 minutes!
WM — Wed, 02 Aug 2023 @ 23:21:25 EDT Reply
This cornbread is everything I want cornbread to be. It’s perfect. Thanks for the recipe!
- Christy Denney — Fri, 11 Aug 2023 @ 01:11:10 EDT Reply
  So glad you liked it!
Lace — Sat, 20 May 2023 @ 15:15:55 EDT 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
- Christy Denney — Fri, 11 Aug 2023 @ 23:41:52 EDT Reply
  See Also
  Classic Baked Macaroni and Cheese Recipe
  You don’t have to but it could help it be fluffier
Jim Whitlock — Sat, 06 May 2023 @ 14:39:41 EDT 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!
- Christy Denney — Sat, 12 Aug 2023 @ 00:03:22 EDT Reply
  You’re welcome!
Heidi — Sun, 15 Aug 2021 @ 15:53:52 EDT Reply
The only cornbread I ever make, so freaking good. Its basically dessert 🙂
- Christy Denney — Mon, 16 Aug 2021 @ 02:36:38 EDT Reply
  So happy to hear that!
HL — Thu, 22 Apr 2021 @ 14:16:39 EDT Reply
Love it – we make this all the time
- Christy Denney — Fri, 30 Apr 2021 @ 00:42:16 EDT Reply
  Thank you!
Jorden — Wed, 27 Nov 2019 @ 22:45:14 EST Reply
What if I wanted to do muffins? What temp and how long do you recommend to bake them for?
- Christy Denney — Thu, 05 Dec 2019 @ 00:39:32 EST Reply
  I would bake at the same temperature and depending on your oven I would say around 12-14 minutes.
Shirley — Wed, 10 Jul 2019 @ 15:19:11 EDT Reply
Do you use all purpose flour or self rising?
- Christy Denney — Wed, 17 Jul 2019 @ 01:44:54 EDT Reply
  All my recipes use all purpose unless specified.
Kharlee — Mon, 19 Sep 2016 @ 18:01:40 EDT Reply
This looks so yummy! Can I use whole or 2% milk instead of buttermilk?
- Christy Denney — Tue, 27 Sep 2016 @ 21:48:11 EDT 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.
Erica — Sun, 04 Sep 2016 @ 19:56:08 EDT Reply
Made this cornbread yesterday to go with smoked ribs. Awesome! It’s definitely a keeper.
- Christy Denney — Sun, 04 Sep 2016 @ 22:44:06 EDT Reply
  Thanks! I’ll tell Kendee!
Heidi — Sat, 27 Aug 2016 @ 23:07:20 EDT 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
- Christy Denney — Mon, 29 Aug 2016 @ 15:09:34 EDT Reply
  Wow! I’m coming to your house for dinner.
Janette — Mon, 20 Jun 2016 @ 23:40:18 EDT 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 — Mon, 20 Jun 2016 @ 23:45:21 EDT Reply
  Shoot. To be honest, I’m not sure. I would have to experiment around.
- Lace — Sat, 20 May 2023 @ 16:23:23 EDT Reply
  Hi, 😊
  Do you bake the Cornbread on the lower or middle oven rack ?
  Thanks so much 😊
Janette — Sun, 24 Jan 2016 @ 18:41:30 EST 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!
- Christy Denney — Mon, 25 Jan 2016 @ 21:40:43 EST Reply
  Great to hear!!
g andolina — Sun, 03 Jan 2016 @ 19:36:38 EST Reply
are you sure you mean TWO sticks of butter?
- Christy Denney — Thu, 14 Jan 2016 @ 22:18:09 EST Reply
  Yes. It’s correct.
Tiffany — Mon, 28 Dec 2015 @ 16:09:25 EST 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!
- Christy Denney — Thu, 14 Jan 2016 @ 22:33:06 EST Reply
  I love hearing that!
Rikki — Sun, 08 Mar 2015 @ 20:37:43 EDT 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!
Marie — Thu, 02 Jan 2014 @ 21:22:40 EST Reply
Love your cornbread. Right amount of texture, sweetness & it rises beautifully, not to mention the taste is awesome. Thank You!!
- Christy {The Girl Who Ate Everything} — Sun, 05 Jan 2014 @ 22:54:51 EST Reply
  Oh good. I just went out with Kendee last night. I will tell her!
Bonnie — Sun, 03 Nov 2013 @ 17:42:27 EST 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!
The Scotts — Tue, 17 Nov 2009 @ 22:15:51 EST Reply
I have used this for forever now and I add a little honey to it! It is amazing!!
Jenna — Tue, 17 Nov 2009 @ 13:48:13 EST Reply
Yum. If its from Kendee I know it will be fantastic!

FAQs

Why do people eat cornbread and buttermilk? ›

We don't know who first poured buttermilk over their cornbread. It was likely hungry people who wouldn't dare throw away leftover cornbread, no matter how dry or stale, and used the milk to soften it up some.

See Details ›

What ingredient keeps cornbread from crumbling? ›

Adding about 1 tablespoon (15 ml) of extra butter or vegetable oil can increase the moistness of your cornbread. You can do this even if your recipe doesn't call for butter or oil. Replace milk or water with creamed corn. If your recipe calls for milk or water, try replacing it with creamed corn.

Get More Info ›

Why do Southerners eat cornbread? ›

One key reason cornbread has always been a Southern staple is the predominance of corn among Southern crops. Wheat and rye didn't store well in the heat and humidity of the South. Although the South is known for its biscuits, they were a rarity in earlier centuries. Instead, cornbread was the daily bread of the South.

Get More Info Here ›

What culture eats cornbread? ›

Cornbread is as American as apple pie, but its origins date back far beyond the inception of this country. With roots in Mesoamerican, Native American, and African cultures; history and people have shaped this iconic American bread into what it is today.

Is it better to use buttermilk or milk in cornbread? ›

I recommend using buttermilk in this cornbread recipe for the best texture; it helps keep it soft and moist. If you use just regular milk for this recipe, your cornbread will come out drier than I personally care for, but since cornbread is classically crumbly, you might be able to get away with it.

Discover More Details ›

What do they call cornbread in the south? ›

It can be made in a variety of ways, including as a savory bread to be served with a meal or as a sweeter bread to be eaten as a snack. Some people in the South also refer to cornbread as "corn pone" or "hoecake."

Discover More Details ›

Will an extra egg make cornbread less crumbly? ›

Yes, but we recommend using an egg substitute, like applesauce. Eggs, or egg substitutes help add structure to the cornbread. Without an egg or substitute, the cornbread may crumble and fall apart easily.

See Details ›

Should you let cornbread batter rest? ›

1Preheat the oven to 400°F (204°C). We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

Tell Me More ›

How to make cornbread less crumbly jiffy? ›

You could add a couple tablespoons of oil (corn, olive or any) but I would also suggest that reduce the baking time just slightly. I would start checking for doneness five minutes before the total suggested baking time has been reached. My check for doneness. Why does Jiffy cornbread crumble?

Learn More ›

What is the difference between yankee cornbread and southern cornbread? ›

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

Learn More ›

How did the slaves make cornbread? ›

Now on to the fried cornbread. My mom told me back in slavery time, African-Americans had no fat or milk to make cornbread. They were only given cornmeal so they came up with just adding hot water to cornmeal and frying it up.

Find Out More ›

What do Cajuns call cornbread and milk? ›

This Cajun Breakfast Cereal, known as Couche Couche, Cush Cush or Coush Coush, is made from a cornbread batter, poured into a hot, cast iron skillet, crusted and turned several times, then covered and steam cooked to finish and served with milk or cream.

Learn More ›

What did cornbread used to be called? ›

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

Explore More ›

Did the Cherokee eat cornbread? ›

Cherokee dishes included cornbread, soups, and stews cooked on stone hearths. The Cherokee tribes settled in a large area that included the Carolinas , the Virginias , Kentucky , Tennessee , and Georgia and Alabama .

Buttermilk Cornbread Recipe - The Girl Who Ate Everything (2024)

BUTTERMILK CORNBREAD

CAN I DOUBLE THIS?

BUTTERMILK SUBSTITUTE

CHILI RECIPES:

Buttermilk Cornbread Recipe

Ingredients

Instructions

Notes

My Cookbook

stay connected get new recipes via email:

Leave a Reply

39 comments on “Buttermilk Cornbread Recipe”

FAQs

Why do people eat cornbread and buttermilk? ›

How did the slaves make cornbread? ›

References