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Buttermilk Cornbread Recipe

Buttermilk Cornbread

Recipe courtesy Tanya Holland

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on September 16, 2011

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    printed out this recipe based on the overall reviews and it came out great. perfect side dish to my wife's chili con carne. yummm.

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  • on December 04, 2010

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    My husband loved this one. I used Benecol rather than butter and frozen silver queen corn (thawed. I only used a scant tablespoon of sugar as we don't like sweet cornbread. It was terrific.

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  • on December 31, 2009

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    It came out MUCH drier than I was hoping for and I think 2 teaspoons of salt was way too much. Most went in the garbage

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  • on February 24, 2009

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    I have eaten as well as made my fair share of cornbread, and I can say without hesitation that this is one of the worst recipes for it that I've ever encountered. I followed the recipe exactly, and the resulting cornbread was incredibly salty, bitter because of the amount of baking powder used, and very dry. Please, don't waste your time and your resources making this recipe. I should've guessed this wouldn't have turned out simply by the amount of baking powder called for, but judging by the reviews, I put my trust in the glowing recommendations by everyone else. The entire loaf made its way into the trash, still hot. If you love good cornbread, don't make this recipe.

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  • on February 04, 2008

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    Instead of 2 teaspoons of salt, I used 3/4 teaspoon, 3 t. of baking powder instead of 4. I also added 1/3 cup of grated sharp cheddar cheese. Loved the suggestion of sprinkling cornmeal in the bottom of the preheated skillet. Also it's important to use the muffin method to combine ingredients, separating dry and wet, and stirring just to combine. It came out of the oven puffed and tasted moist and delicious.

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  • on January 07, 2007

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    This was the best cornbread recipe I've ever had and I've tried a few. Don't tell my grandma, but it's even better than hers! I took one of the reviewer's advice and dusted the pan with corn meal, it turned out perfect.

    I served it with Emeril's turkey & white bean chili and it was a perfect dinner on a cold night.

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  • on June 05, 2006

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    reduced the flour by 1/3 (to 2/3c & used entire can of crisp corn kernels - can't wait for summer corn to make with fresh off hte cobb! Substituted peanut oil for butter & crust was nicely browned & crispy with tender crumb - served with red beans & rice - was only missing the collards (it's June so good collards not available

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  • on March 31, 2006

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    This is a fast and easy recipe that doesn't mess around with separating wet and dry ingredients. My only complaint: too much salt. I'd cut the amount in half next time.

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  • on November 25, 2005

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    The first time I followed the recipe EXACTLY, and my cornbread turned out terrible! It was so salty!! I tossed that one away and made it again, this time using two tablespoons of sugar and no salt. The cornbread didn't have much taste, but that was fine, since it was going into my stuffing! But the cornbread did turn out very moist and not too crumbly.

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  • on September 28, 2005

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    Cornbread was moist and fabulous! The buttermilk makes the bread! The only thing I could suggest - heat the butter or oil in the oven. Then pour it in the batter and mix. Sprinkle some corn meal in the bottom of the pan and then pour in the mix. It will make for a crispy crust with a delicious, moist center. My grandmother always made cornbread that way...

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