Buttermilk Cornbread

Perfect recipe. Just the right texture and sweetness. I opted to add the baking soda for more fluff. I also made two adjustments: 1) I didn't have coarse salt so I only added 1 tsp of regular salt. 2) I baked it in a cast iron skill because that's just my preferred way to bake cornbread.

I LOVE this recipe!!! My husband and four year old granddaughter ate two pans of it. I did bake it in a cast iron skillet and it turned out perfectly. The tart of the buttermilk with the sweet of the sugar gives it an amazing flavor! This recipe will be a Sunday supper regular from today forth!

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.

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.

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.

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.

Didn't like this. Wasn't bad, but would have preferred more sweetness and corn flavor

I make this cornbread every time I find an excuse. I love this recipe!

per serving: cals: 227kcal | fat: 7.85g | carbs: 33.40g | fiber: 2g | prot: 5.65g