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Buttermilk Cornbread

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Serve this Southern favorite with Red Beans with Andouille Sausage.

Source: Everyday Food, November 2009
Total Time Prep Servings

Ingredients

Directions

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Reviews

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How would you rate this recipe?
94
  • lizzlebet
    19 NOV, 2017
    I don't understand the negative reviews. I found this cornbread to be moist and delicious. I did use baking soda as well as baking powder and Bob's Red Mill medium grind cornmeal. I usually make a cast iron skillet cornbread but I liked this just as well.
    Reply
  • ursaltydog
    12 SEP, 2017
    It was a little dry... but not too bad.. I also don't put sugar in my cornbread. If I do, it's only a tsp or tblsp.. I'm the kind of southerner who if I'm gonna eat cake, I'll eat cake.. if I'm gonna eat cornbread, I'm gonna eat cornbread.. :) I also used the non-fat buttermilk. Next time I will try the full strength buttermilk and not use the baking powder. But it still turned out decent.
    Reply
  • elizabetha.bonner
    10 FEB, 2017
    This was a real disappointment. It tasted terrible, and I ended up just throwing it away. I have made cornbread many times and decided to try a new recipe, but this one was just awful. The taste was way off. I would not recommend this, and will not make it again.
    Reply
  • CrissyD86
    29 JUN, 2015
    Made this to have with chicken enchilada soup. Great side. I increased sugar to 1/2 cup as we like sweet cornbread. Otherwise a really great recipe.
    Reply
  • ChefTBaks
    24 NOV, 2013
    Didn't like this. Wasn't bad, but would have preferred more sweetness and corn flavor
    Reply
  • ekroque
    19 JUL, 2010
    I make this cornbread every time I find an excuse. I love this recipe!
    Reply
  • vertun
    13 MAY, 2010
    per serving: cals: 227kcal | fat: 7.85g | carbs: 33.40g | fiber: 2g | prot: 5.65g
    Reply

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