Buttermilk Cornbread Recipe

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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

5 from 10 votes

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

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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

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41 comments on “Buttermilk Cornbread Recipe”

John — Tue, 05 Mar 2024 @ 15:43:46 EST Reply
1 cup of butter? That’s 2 whole sticks!
Is that a typo?
Sounds like a lot of butter?
- Christy Denney — Mon, 11 Mar 2024 @ 01:30:39 EDT Reply
  It is a lot but it’s buttery cornbread!
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
  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!

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