Grandmother's Buttermilk Cornbread

I made twelve, gorgeous muffins with this recipe and they were not sweet, not dry, and certainly not "cake-like." I don't like too sweet ANYTHING and even tho' I was tempted to reduce the sugar after reading some of the reviews, sheer curiosity led me to prepare the entire recipe, including the amount of sugar, as is. Normally I find that I want honey, butter (or both!) on my cornbread, but not this time. These muffins were buttery, moist, just slightly sweet, hearty and surprisingly flavorful. They baked up nicely with perfectly risen tops at 375 degrees for about 22 minutes. I swear, once again it's the buttermilk - and the butter, of course!

The recipe is fantastic as written, but after making this recipe a few times I made a few changes. I used Splenda instead of sugar, whole-wheat flour instead of all-purpose, Smart Balance Light instead of butter, and sour skim milk instead of buttermilk. Sounds like a lot of substitutions, but the end result was absolutely delicious, and nearly guilt free! This is the ONLY cornbread recipe that I use, and it comes out wonderful every time.

If you are a southerner and like the non-sweet, buttery-tasting southern style corn bread, this is not for you. But if you like the sweeter, more cakelike cornbread served in New England and other areas, you'll adore this recipe. Try it for breakfast with butter and maple syrup!

No true Southerner puts sugar in the cornbread. The secret of Southern cornbread is to heat the fat in a skillet and pour the batter into the hot skillet.

First off, read, don't assume. No where is this claimed to be Southern style cornbread!. Second, kindly don't rate any recipe that you haven't made exactly as written. When you make your "changes", you have created an altogether different version so how could you possibly know how it would have tasted. I have made this bread several times and absolutely love it. I now bake it in my trusty iron frying pan but follow the recipe exactly as written. I have made batches for both my 9" and 15" pans. Mmmmm, cornbread to die for. I used to have a terrible time getting the center done. Since switching to an iron frying pan, the bread finishes on time and comes out perfect. Cut and serve with a pie server.

Fabulous! Great flavor and just the right amount of sweet. (I like it sweet!) Like Jiffy mix except it holds together GREAT, and no bitter chemical aftertaste. Just loved this. Also, it was so easy to make, not much more work than a mix anyway! I followed Bethany's advice and mixed it in the pan I baked it in, but it was so hard to be careful to not slop everything out while stirring together to me it is definitely worth one more dish to mix together in a bowl next time! Thanks for a great recipe! I won't be buying those chemically mixes any more! :) (I used 1 c milk and took out 1 TB and added 1 TB apple cider vinegar for the buttermilk, let sit 5 mins, worked great.)

My search for the perfect cornbread on this site is over! I've tried Favorite Cornbread, Homesteader Cornbread, and Sweet Cornbread and while all are good, this one is the best. It's got a sweet, cake-like consistency and is very moist. I wouldn't change a thing! I baked it at 350 for 40 minutes until just browned on top. It's perfect with chili or fried chicken!

This is a delicious cornbread recipe but for those of you that never buy buttermilk because NO one drinks it and you do not cook enough to use it up, substituting a cup of whole milk with two tablespoons of cider vinegar gives you the same delicious results. With two college aged children in my home though, milk is difficult to keep around as well so I keep several cans of evaporated milk around for cooking. 1/2 cup of evaporated milk, two tablespoons of cider vinegar and enough water to make a full cup will make a terrific buttermilk consistency and substitute. If your recipe calls for whole milk then mix 2/3 cup of water to 1/3 cup of evaporated milk to make a cup of whole milk.

Absolutely delicious ! Easy to make and incredibly yummy ! I reduced the sugar to 1/2 a cup, and added a small can of green giant mexicorn and a small can of diced jalapenos. Ended up baking in a 9" x 9" pan, and only for 25 minutes on the middle rack of the oven. It came out perfect. I am so pleased ! Tasty, just sweet enough, moist, and a keeper !

Delicious! Couldn't be any easier! It has that sweet, cornbread taste I was craving! 3/3/08-made again, this time used a cast-iron skillet. It gave it a delicious crust! Yum! Only needed to be baked for 30 minutes.

To "Kay" the "True Southerner". I was born and raised in Mississippi and my mother ALWAYS put sugar in her cornbread, as do I. And I don't see anywhere on this recipe that says it's a southern recipe in the first place. Who cares if it's baked in a skillet or not. Sheesh. If you don't want sugar in it, then don't put any in there. This is a very delicious recipe and I'm happy to have tried it, and am adding it to my book. From a "True Southerner".

Quick tip: I heated the butter in the microwave (45 seconds) and put it in a gallon size Ziploc bag. I then added all the ingredients as instructed on the recipe. (Only exception is that I beat the eggs in a separate bowl first.) After all ingredients were mixed in the bag, I cut the corner off, which made it easy to squeeze the mixture into muffin tins. This made 17 muffins that cooked in 13 minutes!

This was very moist with just the right amount of sweetness. My non-cornbread eating hubby loved it, and that's enough to give it 5 stars right there! As soon as it came out of the oven, I rubbed approx. 2TBSP of butter over the top. Yummy!

stop searching! I don't review often although I cook/bake almost daily from talents of other posters, and will make it several times to make sure I am consistant, to be fair. This is the exception! I made this yesterday on a whim and at the last possible minute, I wanted to make it in the cast iron skillet and only have a 11 3/4 inch so I dared to make a recipe and a half but used 3 eggs (wasnt sure how to half the egg lol) melted the recipes butter in the skillet, leaving the skillet on low and then poured it in the bowl waiting with sugar, whisked in the eggs and buttermilk substitute (1 cup milk- 1TB vinegar), soda, then added dry ingredients and really just moistened them, poured the batter back into waiting skillet, so fast and easy the butter didn't scorch, it made a satisfying sizzle sound going in and put it in the oven at 375 but for only 35 min even with the larger pan, then I got nervous, with unexpected company waiting to eat, knowing i had not taken any time with the poor bread. God bless my harshest critic ( a conniseur 14 yr old son, who is pretty embarrased by anything I do) who came out to the kitchen to take a preview bite, and his eyes gave him away- HE LOVED IT. really? really mom? That is the best EVER! I was asked by another teen if they could take some home, and had their mom call me saying dont send stuff home, her husband and kids wanted her to make it tonite. It was That good!! Grandmother you leave a legacy! ps I made a second pan, just as good!

This is simply and honestly the best cornbread I have made. Usually I just follow the recipe on the cornmeal container, but I decided to look up a recipe this time because I had some buttermilk in the fridge that needed used. Because I was raised on (and prefer) non-sweet cornbread, I just omitted the white sugar all together. I can't rave enough about how good this is. Usually I slather butter on my cornbread, but this is so flavorful and moist that I was able to eat it as is. Wonderful!

Allow me to be #1,322 in the line of reviews. :) I have always had utter failures with EVERY single cornbread recipe that I've ever made from scratch. That's why I used Jiffy Mix for the past 30+ years. For unknown reasons, I decided to try making cornbread One.More.Time. Well, actually, 5 more times! LOL I visited various cooking websites, copied their recipes that were very highly reviewed, made them without changes, took one bite, and promptly tossed the entire pan out! The day after Thanksgiving, I made 4 different cornbreads from scratch and one was worse than the other: bitter, NO corn taste, crumbly, burnt, etc. Why I didn't give up and go back to Jiffy Mix, I don't know why. But, I did a general websearch this time and THIS recipe was at the top of the search. I read 40 reviews, including the original poster.s I made it EXACTLY per instructions, and came out with the most perfect, flawless, tasty cornbread I've had in my life!!!!! THIS recipe is what ALL other cornbreads wish they could be! Grandmother's are always the BEST cooks and this recipe will not only be my ONLY one I use, but I'm emailing it to all my other friends, so they can also make it from scratch and not rely on JiffyMix. God Bless your Grandmother and YOU for sharing this 5 star recipe with the rest of the world!

I just tried this recipe last nght and I LOVE it!!! Being a Southerner, I've grown up on the more dense, less sweet versions of cornbread. I've tried other recipes similar to this one, but this one has them all beat! I love the really moist, cake-like consistency of this cornbread - and the sweetness was great, but you can always adjust that down to your liking if it is too sweet. This is the ONLY cornbread recipe I'm going to use from now on. (I still have some left over from last night's beef stew. I'm going to go home and have a piece for lunch - then I'll make a new batch tonight after we finish off the rest with the remainder of our beef stew!!!) Thanks for sharing this recipe!

This review hails from someone who does not like cornbread -- or, didn't (shout-out to Famous Dave's for preventing me from making this delicious recipe for years). I made 12 muffins, following the recipe exactly, with the exception of using whole wheat flour instead of all-purpose. They baked to a perfect light golden brown at 22 minutes, and wow, were they incredibly tasty. They were so delicious that my husband convinced me to make a second batch so he could bring some to work. He even volunteered to go to the grocery store for more ingredients (it is that easy??). For the second batch, I decided to make them sweeter by using 1 cup sugar, 3/4 cup butter, and a splash more buttermilk. What can I say, they were even more phenomenal. Sweet (but not overly so), moist, and melt-in-your-mouth good. Some reviews have commented on cutting out a portion of the sugar, but I do like things sweeter and thought the additions enhanced the flavor. And, I think we should all agree that they are fat-free if you eat them while doing lunges.

Soooo good! Texture, taste, ease of preperation. Thank you, Bethany and her grandmother!

Oh my gosh- terrific taste and perfect texture! Made it all in one pan. I didn't have any buttermilk on hand so I found a buttermilk substitute on the internet... mix 1 Tablespoon white vinegar OR lemon juice with one cup of milk - let sit 5 minutes. My family LOVED it!

Delicious! I doubled the recipe and baked in a 9"x13" pan. It was done after about 40 minutes. I served it to go with chili for a Superbowl party. I really liked the texture--moist, not gritty. It was a hit with adults and kids. Some reviewers think it's too sweet, but I think the sweetness is just about right the way it is. It also keeps well. I will be making this again and again. Thanks for the recipe!

tasty and easy recipe. i had to use sour milk in place of buttermilk, which worked fine. since i usually put honey in my cornbread, i was tempted, but very glad i did not adjust the sweetness. it was just right as is. i melted the butter in glass bowl in the microwave and mixed the rest in as directed. baked up in about 30 minutes. very good with chili!

I'm loving this recipe! I've made it several times over the past 2 months and finally settled on my version based on several reviews I read. Instead of one cup each of flour/cornmeal, I use 3/4 cup four & 1 1/4 corn meal; today I tried 1 cup sour cream instead of either milk or soured milk (or milk with vinegar which I also tried) and the sour cream version has been the most moist! (still have to try the buttermilk). With regards to the suger, 2/3 was way too sweet for me while hubby loved it exactly as is. I tried it with 1/3 and thought it could use more. Today I used 1/2 cup and it is perfectly sweet. I melt the butter in my 7" cast iron pan and then add that to another bowl with the remaining ingredients, that way my pan is nice and buttered/nonstick; then my pan goes in the oven and I turn it on to preheat and heat the pan. Once everything is mixed, I let it sit on the counter for 15 minutes or so while the oven preheats so the cornmeal can absorb all the moisture and flavors (per Paula Deen :) The batter goes into the HOT pan and into the oven...nice crisp outside and moist inside! Thanks for the recipe. Its a keeper :)

I followed the recipe as directed, except I didn't have any buttermilk (so I used 1 cup milk + 2 T. Vinegar instead). I made muffins and baked for 15-18 minutes. They turned out great... This recipe is a keeper!

This is an awesome corn bread recipe. Made even better when baked in a cast iron skillet. The secret is to preheat the skillet in the oven with either lard or vegetable oil and then pour the batter into the hot pan and bake for 25-35 min depending on size of skillet. Turned out phenomenally.

I'm so excited about this recipe. My grandmother used to make cornbread from scratch and I loved it, but hadn't had any since she passed. This one came out perfect, my mom even loved it. It is a little on the sweet side, so if you don't like sweets, I'd suggest cutting back on the sugar. Also, the second time I made it I used 1 1/4 cup corn meal and 3/4 cup of flour to make the batter less cake-like.

The best cornbread I have ever had, bar none. I added 1/2 tsp baking powder to further lighten up the texture. Made it with an equal measure of Splenda in place of the sugar. Added a Tb of honey, as well. Lightly sweet this way. I found 27 minutes in the oven to be perfect, yielding a light, moist texture. Perfect served piping hot with loads of butter. Pieces can be split and warmed in the toaster later on.

Good and moist. Great way to use up buttermilk!

5 stars for such an easy quick fix recipe - 4 stars for flavor. Based on many reviews I decreased the sugar to a very generous 1/2 cup and this was the perfect amount of sugar (not too sweet). I used a 9-inch cast iron skillet (greased with vegetable oil) and baked the cornbread for 30 minutes. Cornbread was beautifully golden, moist, and flavorful. NOTE: If you overbake the cornbread then it will undoubtedly dry out. Cooking time will vary greatly depending on the size of your pan and your oven's temp accuracy. Recipe calls for an 8-in pan for 40 mins. I used a 9-in cast iron pan for 30 mins. Others have mentioned baking for only 25 mins... the key is not to overbake!

I would give this an easy 4-1/2 stars! This is really easy to put together and has a wonderful flavor. I made exactly as the recipe stated and wouldn't change a thing. I cooked in a cast iron skillet and it took about 25 minutes. Perfectly moist and delicious.

The best sweet cornbread recipe I have found.

Wow! I made this to go with chili on a cold rainy night. I'm not a big cornbread fan,,so I made it for my husband and kids. They loved it, in fact my husband said it was the best cornbread he's ever had! I even liked it...thanks for the great recipe!

This was very very good cornbread. My husband and kids loved it! However, I am born and bred from a long line of southern hillbillies, and this is NOT southern cornbread. Much sweeter, and more like a dessert. To me, this cornbread is good if you want it with jelly, honey, or sorghum, etc., but if you want a good beans n' chili cornbread, go for a southern version with more cornmeal and less sugar. Anyways, this was a huge hit with the family, so I will definitely make it again! :)

I thought this cornbread was really good. Yes, it's sweet and yes I am from the south miss lady. So to say that no true southerner would put sugar in it is just silly. And yes, it's sweet, it says in the title it's sweet. Y'all need to stop being so negative. If you didn't want sweet cornbread, why make a recipe that clearly stated it was sweet? You can plainly see how much sugar is in it. And I don't think any person should speak for a whole region of the country.

I am from Tennessee and we don't use sugar in our skillet cornbread. This was good but sweet like a after dinner bread, not a eat with your beans and turnip greens kinda of cornbread. But I guess each to their own.

This is very delicious, just as written. I did tweak it the second time by adding less sugar and it was perfect for us! But may I say to folks who come and slam the fact that this has sugar in it, please, if you don't like sugar in your cornbread, then simply leave it out of this recipe or move on to a different recipe. Why leave negative comments simply because this recipe is written with ingredients you find out of place?

I didn't make cornbread with the batter. Instead, I made corn muffins. I didn't have any buttermilk, so I added 1 tablespoon of lemon juice in a 1-cup measuring cup, then filled to the 1-cup mark with half-and-half cream, and let sit while I finished mixing the batter. I mixed the baking soda in with the cornflour, flour, and salt, rather than adding it in buttermilk. I melted the butter in a small saucepan, and after I stirred in the sugar, I added it to a large mixing bowl, which I already had the 2 eggs in it. I stirred well to mix, then added the lemon infused half-and-half cream; stirred well to mix, then thoroughly stirred in the cornflour mixture. I poured the batter into 14 paper lined muffin tins three-quarters full, and baked them in a 350 degree oven for 20 minutes. I let the muffins sit too completely cool, as the paper liners may stick a bit to the cornbread, and remove some of the cornbread. I just placed unwrapped cooled muffins in the microwave to heat them up a bit.... 4-19-2011 ... This morning I heated the muffins in the microwave for breakfast, and topped them with a No-Cooked Strawberry Freezer Jam, and boy did they taste good!!

This is my new favorite cornbread recipe. I omitted about 3 TBSP of the sugar to reduce the amount of refined carbohydrates & used the vinegar/milk trick (stir in about 3 TBSP distilled vinegar into 1C minus 3 TBSP milk & let it sit 5 minutes) since I didn't have buttermilk. Since altitudes and ovens are different for everyone, baking times and temperatures usually vary too, so I just kept an eye on it. I usually have the problem of burned outer edges and a raw inside, but I divided the batter into two 8X5" bread pans and lowered the temperature a bit and it came out beautifully browned and moist, even the next day. It made 8 large slices for me.

This is the best tasting cornbread I have ever made. I'm sure it has a lot to do with the fact that it has an entire stick of butter and 2/3 cup sugar but what the heck, I don't make it that often so might as well splurge! Be sure to sort reviews by most helpful and follow the submitter's instructions for the prep. Mine was done in under 30 minutes so watch closely at the end of cooking time. So good!

Fantastic cornbread--best I've ever had! The one-pan prep is also great. I served these at a chili cookoff and people ate it all up. You can really taste the buttermilk, which helped to cut some of the hotter chilis.

sorry, but I found it dry and too sweet - also did not have enough corn flavor to it. thanks anyway.

While I made some huge changes to this recipe, they were almost all dietary substitutions, and not to type of ingredient or the proportions, so I absolutely had to give this 5 stars. When possible, I avoid eating corn, but I was making a new chili and couldn't resist. And while I didn't have very high hopes for this after all the substitutions, the results were still so incredibly moist and so unbelievably, jaw-droppingly good, that my husband I both agreed that this may be my baking triumph of the year. WOW. So, if you need an ultra-light, dairy-free recipe, here's what I did: I used 1/2 cup Smart Balance Light in place of the butter; 1/3 cup + 1 tbs. granulated sugar plus 4 packets of Stevia; 2 eggs; 1 cup unsweetened hemp milk + 1 tbs. lemon juice in place of the buttermilk; 1/2 tsp. baking soda; 1 cup Quaker cornmeal; 1 cup white spelt flour; 1/2 tsp. salt; and per another reviewer, a dash of cinnamon and chili powder. I prepared and baked it precisely as directed by the author (Thank you, thank you, thank you, Bethany!!!), and it was utterly fantastic. Plus, I cut it into 8ths instead of 9ths, and each generous portion has only 187 calories. If cut into 9ths, each slice has only 166 calories. I'm already planning to make another batch next week and can't wait. YUM!

Excellent! Better than any recipe either I or any of my friends have tried. Nice and moist. Sweet but not overly so. Structurally stable -- i.e., it doesn't fall apart as you eat it. And oh so easy -- I only needed one pan since I melted the butter in a cast-iron skillet, mixed everything into it, and stuck it right in the oven. Warning: I checked it after 24 minutes and it was already done, way before the 30-40 claimed by the recipe.

This recipe is excellent! I prepared this in a cast iron skillet (Baked for 25 minutes after preheating skillet in oven while I did everything else.) I just melted the butter in a microwave bowl and mixed everything in there before I poured it in the skillet. Also, I cut the sugar to 1/2 a cup as my husband is not a fan of sweet tastes and he said I could even cut it a little more.

I was told this one is a keeper by a Southerner. Sounds good to me. :)

Excellent, very moist and tasty. I'd cut the sugar down to 1/2 c next time, it was a little too sweet. Great with spicy chili.

This turned out dry and rather flavorless. Family ate it, but will keep looking for a better recipe. Thanks for sharing.

I have been cooking for 50+ years and this is the best cornbread I have ever made!!! I use this recipe often. Since I am only cooking for two, I usually divide the recipe between 12 regular muffin cups. I bake them about 15-20 min. When cool, I put them in a freezer bag and freeze. When I need cornbread, I just pop a couple in the micro for a minute or so. My husband likes the outside toasty, I like a soft moist center, so this works perfect for us. Whether you use the 8" square pan or muffin cups, this is the perfect recipe.

Very nice and easy recipe!

I've made this a few times and it's come out slightly different depending upon how well the soda is mixed into the buttermilk. The first time, the soda got stuck to the measuring cup and the result was a thick batter and moist cornbread. The last time, I completely mixed the soda in buttermilk and the batter was far more airy or spongy. The result was a slightly dryer cornbread. Both were equally good - just different in terms of texture.

Really good... substituted the buttermilk with lemon and milk. Made them into muffins. These freeze well too, we made extras and popped the rest into a freezer bag. Whenever we need them for dinner, I pull them out, wrap them in a paper towel and microwave them for a minute.

I did not have any cornmeal on hand so I tried corn flour. It was amazing. Buttery, smooth, melt-in-your-mouth. Thank you for sharing this.

5.5.05 ... https://www.allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/ ... With adding a cup of creamstyle corn, I may reduce the sugar to a third cup instead of half. It wasn't too much; but since my cornbread eater (8yrs) will eat the whole thing himself, less would be better, sugar consumption-wise. Also, with adding the moisture from the corn, I doubt a cup of flour would be too much. It was very moist, very good, very addicting. This is our favorite buttermilk cornbread recipe. GRANDMOTHER'S BUTTERMILK CORNBREAD by BETHANYWEATHERSBY

This is THE BEST cornbread I have ever tasted! Bar none! And it is so easy to make, and takes so little time to whip up, there's really no excuse for using boxed cornbread mix anymore, with all of the preservatives and fake ingredients that go along with pre-packaged food. This cornbread is moist and dense enough so that it cuts very nicely, with minimum crumbling. I hate it when you try to cut cornbread into nice squares, and it just falls apart in your hands when you try to butter it and eat it. Yuck. That doesn't happen with this recipe. I found that the taste combination was just right - not too sweet, not too corn-mealy. The only thing that I adjusted at all was the flour - I like using 1/2 cup all-purpose flour and 1/2 cup whole wheat flour. I think it gives it a really nice density, and cutting back on white flour is never a bad thing. Thanks for the recipe, Bethany!

This is a sweeter, richer version of cornbread like kettle corn is a sweeter, richer version of popcorn. I will still make my regular, less sweet cornbread most of the time, but this is a great alternative when I need something richer.

Excellent as written. I serve this when I want a cornbread that's sweet and cake-like.

I thought, How can over 600 people be wrong? But after trying this recipe, I think the word SWEET should be in caps. If you like your cornbread more akin to a cake, this recipe is for you, but if you're like me, save your ingredients and try one with less sugar.

This is a recipe my family has used for years. Our name is "Daddy's Cornbread" because he requests it often! the most moist cornbread you will ever try.

I made a lot of substitutions to this recipe which might have resulted in it being very dry. I used milk and lemon juice as suggested in place of buttermilk, as well as whole wheat flour and 100% whole grain corn meal. Next time, I might try using only 1/2 or 1/4 whole wheat flour, since the corn meal I was using was already 100% whole grain. I also cut back on the ingredients so that it was only for 6 people and reduced the baking time which is where I think the trouble came; I'm pretty sure I overbaked. I cooked for about 25 minutes and it came out very dry. I realize that I've never been very good at estimating the baking time after reducing the ingredients. Maybe for a first time, I should just bake it as written, or at least severely UNDERestimate the time needed to bake and then just keep checking frequently. I want to retry this recipe and I still have corn meal leftover so I will! I think the problem isn't with the recipe but just with what I did so I'm still going to give it 4 stars and will update this after my second try!

Use buttermilk powder mixed with water as directed followed the steps to a T. Turned out Great will be making again for Fiance' I will also try adding peppers & onions for some mexican flavor w/ cumin.

Delicious- light and sweet, very moist.

Terrific, comes out perfectly. My husband likes to add a can of corn to it, which is really quite delicious.

I cut back the sugar but it was wonderfully delicious!!

Yummy, yummy, yummy. Didn't change anything.

Holy cow! I've never made cornbread from scratch before, but I'm eating this right now and it's everything I'd ever want cornbread to be! If you like your cornbread on the sweet side that is. The texture is spot on. It's moist and soft, but sturdy with a crisp top and edges. It's a sweet cornbread, but not overly so. Like others, I was concerned the eggs might start to scramble when I added it to the pot with the melted butter, but I think this isn't an issue as long as you melt your butter on low heat. I made this all in one pot. I will never need to look for another cornbread recipe! Perfect!

MMMMMMMMMMM Nom Nommmm *be right with you* Munch Nom Yummmmm MMMMMMMM *just a sec* Nom Nom...... *two thumbs up*

We are big cornbread lovers and found this recipe to be tops. Nothing else compares, it is excellent. I used it as written, wouldn't change a thing. thanks for sharing this great recipe!

If i could give it a 4 1/2 I would.My husband said this was the best cornbread he has ever had, but I thought it was a little bit dry. I will make this next time but maybe modify it just a little bit. Thanks for the recipe Bethany!

Excellent cornbread that is moist. Just the right amount of sweet. I will be making again. Thanks!

Moist, sweet, and delicious. No butter, syrup, honey, or jam needed.

This cornbread is excellent! I am a very inexperienced cook and found the instructions easy to follow and the end result is a very moist cornbread just like I remember from down at my grandmother's in Calhoun, Louisiana. Thank you for this great recipe. I will never purchase boxed cornbread mix again.

This is the only cornbread recipe I use anymore. We absolutely love it! Update-I decided to reduce the sugar to 1/3 cup and use whole wheat flour. I baked it for 35 minutes. It was still plenty sweet and moist. We like it this way just as much.

I have made this cornbread a gazillion times and it turns out perfect everytime. I'll take it to functions and people rave. This cornbread has sugar in it "OH NO"!!!! That being said, I almost always cut the sugar in half in ALL my recipes. Thats just the way we roll. Our tastebuds have adjusted. Also, I start checking my baked goods at the FIRST given time, in this case it is 30-40 minutes. So I started checking for doneness at 30 minutes. If you wait until 40 minutes, you might just have dry cornbread. And to those of you claiming this doesn't taste enough like corn, I randomly viewed 5 other cornbread recipes on this site. They all either had equal portions of cornmeal to flour or less cornmeal to flour. Perhaps you haven't eaten a lot of cornbread and expected something different. Perhaps you used a white cornmeal. I too make it all in one bowl. I nuke the butter in the microwave in a big batter bowl and then add everything to it.

I cooked 3 slices of bacon in my cast iron cornbread pan and drained out all but 1T of the drippings. The bacon was crumbled into the cornbread, and I added 2/3 cup of sweet corn. I omitted the salt since I added bacon. It cooked in the cast iron for 30 minutes and came out moist and delicious!

THE BEST

Very good. This uses less buttermilk, cornmeal and more flour than my regular recipe but we love sweet cornbread and this made hubby happy too. I tell everyone who hasn't tried yet that they are missing out on a great thing if they haven't made cornbread on a cast iron skillet yet. It forms a great crust at the bottom and it is heaven. If you do, melt some of the butter in your skillet in the oven, after melted, carefully remove skillet and turn to coat well before adding the butter.

Wow, what a great recipe! I melted the butter in the microwave, added the sugar and butter to my Kitchen aid mixer, mixed, then added the other ingredients as suggested. Baked in a spring form pan for 30 minutes at 375. Perfect!! I served with homemade split pea and ham soup made from leftovers. I will use this recipe again and again. It would also make a really good toping for chicken potpie if you didn’t want to use the traditional pie curst top. I love recipes that can be tweaked, you can add cheese or jalapeno pepper, cut back the sugar, however it’s a great recipe as is. The only problem is that I can eat the whole loaf, and I love it with butter spread on top, Thank goodness for good metabolism. Thanks for the recipe!

I am not a fan of corn bread. Then again I think I have only had it made from a box. My husband and son do like it. They often eat muffins for breakfast. This recipe can't even be compared to a box. It was wonderful. My husband told me to save the crumbs when I gave him a piece. I packed some for my son's (17) school lunch. He later volunteered that is was a wonderful surprise. I think I will make two batchezs next time and freeze one of them. Thanks.

I've made this recipe several times since discovering it and it always came out on the dry side. I found that lowering the temperature to 350 degrees and cooking for the same amount of time leaves the bread oh-so moist. I also whisk a nice loooong squeeze of honey before I pour it into the pan. I pair this with "It's Chili by George!!" for a winner every time. Thank you for such a great recipe!

Made it for a big supper--about 30 people--and everyone said it was the best cornbread they'd ever had. Even the other cooks in the room raved about it.

The bread was dry and tasted like there was too much flour. I wouldn't rule this out because I could taste the potential in the recipe. Next time I will cut back on the flour, and perhaps increase the butter or buttermilk a bit.

We are a family that loves cornbread and i have made alot of different recipes and box mixes-- This cornbread recipe has to be the absolute best i've ever made. I would not change recipe at all. Came out perfect. I baked in cast iron skillet and it was beautiful.

YUMMY! This cornbread was excellent. It was moist and slightly heavy with just the right amount of sweetness. This is the best cornbread yet in my opinion. Only thing I did different is that I didn't have an 8" square pan so I used a 9" pan and cooked for 8 mins less. Otherwise, I didn't change it at all. Great Recipe...Thanks!

I cut the sugar to 1/3 cup and it was still too sweet for us. It was definitely edible with a good texture and is good for breakfast and snacking but not with savory, dinner foods. I'll stick to more traditional, Southern corn bread recipes, with no sugar.

This is absolutely a 5 Star Rating! This is how cornbread is supposed to taste! No need to look further, this beats every cornbread recipe I have tried. I added 1/2 can of corn and got rave reviews both times I have baked it as a side with chili.

Nice flavor but quite dry. I followed the recipe to a tee and baked for 30 minutes. I should have followed another reviewer's tip to sub sour cream for the butter.

I made the recipe as indicated and it turned out pretty good. The second time it was even better than the first one. It was easy to make, took no time, it had a nice taste and texture and it will be a great addition to your breakfast, lunch, or dinner table.

I never tasted corn bread before but tried this as I want to experiment on all the top 20 recipes, I got my brother's wife to taste it because she is American she said it was awesome and mixed it with warm sweet milk for me to taste, it was pretty good, its a delicious afternoon snack

I mostly followed the recipe - just melted the butter in the microwave, and then mixed everything up in a bowl, and poured into a greased 8x8 glass baking pan. 30 minutes at 375 was perfect! As made, this was a sweet cornbread - you don't need to drizzle honey over it (unless you really want to!). This will be the recipe I use for homemade cornbread from now on.

This recipe is delicious!! Funny story- I am new to cooking and when I smelled the buttermilk I thought I had a bad carton. I didn't realize it's supposed to smell that way! Needless to say I threw the buttermilk out and used 1% milk instead, glad I hadn't ruined the cornbread by putting in bad milk. My bf explained it to me when he got home and now we laugh about it. I'm sure it tastes great with buttermilk too, but we love it with regular milk! GREAT recipe!

WONDERFUL recipe!! I made it exactly as written and it turned out beautifully! Moist and delicious!! Just the right about of sweetness and yummy buttery-ness. I have a cup of leftover buttermilk so I plan on making this again later this week! the only thing I did different is use a sauce pan instead of a skillet to mix everything. This just seemed to make more sense and as I said it turner out lovely. Added plus was that it is super easy to make!

This is perfect cornbread. I made two small changes. I used blue cornmeal (I live in the Southwest) and I reduced the amt. of sugar to a half cup. I have it in the oven right now in muffin top pans so that we can freeze the muffins and then heat them in the toaster. Very convenient.

I think this recipe is wonderful-as is. and to you snobs that say no southern cornbread etc---this northerner likes this recipe A LOT

Way too moist for my liking. If you're used to the usual crumbly cornbread don't make this one.

This is the *perfect* recipe!! I usually alter things in recipes, but this one is perfect as is. I have never made really tasty corn bread before, but this is THE receipe I always needed! I melted the butter in the microwave in a large pyrex measuring cup, and then stired & measured things directly into it, and it was much faster. It always takes my cornbread a full 40 minutes to cook.

No more Jiffy in a box for us! This was awesome. The only thing I did different was cut the sugar back to 1/2 cup because I was afraid it would be too sweet,but I think even the 2/3 cup would be fine! Also, unless you have a cast iron skillet that can be put in the oven, don't bother melting the butter in a skillet. Why dirty an unneccesary pan? I microwaved the butter in a large pyrex bowl and mixed everything in from there. Oh and I had to go to 2 different stores to find buttermilk, but it was worth it. I made this to go with my traditional football chili and I had one very happy husband for Monday Night Football. Thank you Bethany's Grandmother!

love this corn bread!! only change i made was to use masa (corn flour) in place of the AP flour--it made a coarser crumb.

Way too sweet. Tried some, didn't eat the rest.

Loved it! Easy. Doubled the recipe and cooked it in a 9x13. I made this as directed and it was not too sweet. It was not too cakey and did not fall apart. Just so you know how sweet it is, it is sweet but not as sweet as Jiffy. This is the best recipe ever. Ate it with pulled pork one day and white chicken chili a couple days later. Yum! Thank you, Grandmother!