Reviews for Grandmother's Buttermilk Cornbread
1/9/12 YUM!! I've made this recipe 3 times now and it's definitely a keeper! Each time, the people who I was serving it requested the recipe. I used muffin tins for first batch and a 9" cast iron skillet for the other 2 batches. (I didn't have an 8" and the 9" was just fine). Based on reviews, I put the skillet in the pre-heating oven while while preparing the ingredients. I highly recommend doing this if you have cast iron as the slightly browned, crispy crust is a nice touch for both appearance and texture. If you don't have cast iron, don't fret as the cornbread will still taste fantastic! In terms of the "sweetness" - I suppose that is a matter of taste/preference. As a native Texan, I guess that means I'm not supposed to be a fan of "sweet cornbread", so after reading the reviews...I was a bit leary of using the entire 2/3 cup of sugar. My fears were unfounded, though, and I'm here to say this recipe is "Dee-lish" as written! Oh...I didn't have buttermilk on one occasion and used low-fat milk and fresh lemon juice. I took out 3 Tbsp of milk and added 3 Tbsp of lemon juice. Still came out fantastic! EDIT 9/6/15: I've made this several times for about 3 years now. I want to stress how importance it is to not over-beat the batter or your bread will come out heavy and dense...just beat enough to incorporate...lumps are okay. Trust me. Also, I've made with skim and low-fat milk and it came out just fine. My go-to cornbread recipe.
Very good! A few minor changes. I only had masa harina so I used that instead of cornmeal. I melted the butter and added the ingredients one by one as they are listed in the recipe (too lazy to add in the more complex instructed way) and it came out perfect! Thank you for sharing.
Very good crumb and keeps well in the fridge. I did not fancy it too sweet so I reduced to 1/3 cup sugar and that worked fine. Used false buttermilk - cup milk (anything but skim) with 1T lemon juice, sit 10 minutes on counter. I would not change anything, this is fairly rich but a good accompaniment to a veggy & meat meal that has some kind of sauce. Bit dry to eat on its own.
AMAZING!! I have been trying different cornbread recipes and none of them satisfied my taste until this! I mixed all ingredients in the pot I melted butter in which was done easily, quickly, and wasnt messy at all (like other reviews). I did cut sugar to 1/3cup (from reviews) BUT I will use all the sugar next time. We like our cornbread sweet and that was the only thing lacking to us. I didnt have buttermilk so I mixed 1cup milk and 1tbs lemon juice together and sat it out for 10mins. I cooked in 9x9 baking dish sprayed with butter flavored cooking spray for 30 minutes. DELICIOUS. This is a keeper Finally and I will make this again and again
Great cornbread. Made with powdered buttermilk on a preheated cast iron skillet. Yum. I've already made it twice this week to rave reviews from the family.
A great recipe for a traditional cornbread! I never have buttermilk around, so I just take one cup of regular milk (minus 2 TBS) and add 2 TBS white vinegar--stir the mixture and let it sit while you prep all the rest of the ingredients. I've also added in other ingredients, depending on what I'm serving this with: chopped jalapenos, diced green chiles, and green onions are all great!
I made cornbread muffins and my family loved them! I suggest eating them warm with a little bit of butter- delicious!
I made it the first time and refuse to make the stuff from the box again. I am a bread and butter type of person and almost had half the dish. It tastes so much better baking it in a cast iron skillet (gives it the buttery crust) and the sugar i only used 1/2 cup because of peoples reviews i read making it sound like it was to sweet. that 1/2 cup does just fine! Thanks Bethanyweathersby
Best cornbread I've ever made or eaten! Yum!!
I adjusted for high altitude and it turned out perfectly. Delicious with chili last night and then spread with molasses with breakfast. Thanks! My adjustments (6000 ft.): Decrease sugar 2 Tbsp.
Best cornbread recipe ever. Perfect as written. Also good with less sugar if you like a less sweet cornbread. Sweetness is an individual preference. I usually make this into 18 muffins (smaller sized - my muffin tin is 30+ years old) and bake for 20 - 25 minutes. Letting the batter stand 5 minutes before filling the muffin tins, makes them rise very well. Thank you for sharing, Bethany.
I am from the deep south and made this recipe just as it stands. After reading many other reviews I did cut the baking time to about 28 minutes, but I did not use my cast iron skillet. I think it would need to cook longer in the skillet. It came out great and my entire family loved it, even my Yankee husband that normally does not eat cornbread. Awesome and will use again!
YUM! I just had this for dinner tonight and it is hands down the best cornbread I've ever tasted. If this was sold at a restaraunt, I'd go there just for the cornbread!
Let me first start by saying that I always change recipes to suit my taste, but this recipe is so delicious that I didn't need to change a thing. I made the recipe exactly as is, and all I can say is yummy!! This has become a staple in our household, and I make it all the time. My family practically begs for it. If you do not have buttermilk, you can make your own by adding 1 tbsp of white vinegar to a cup of milk. Then you stir it real good, and then let it set for 5 minutes, but not much longer (or it will curdle).
I used 1/2c sugar but otherwise followed the recipe. Excellent! Served with tortilla soup, and it was gone in a flash.
Made perfect cornbread. Recipe was easy to follow and tasted delicious.
Very good. I didn't change a thing. I prefer cornbread that is not too grainy and just the right sweetness. This is just that.
This is the best cornbread I have EVER tasted. It was so good, that I just had to leave a review! Easy to mix up, moist and sweet....great with chili! Try it, you won't be sorry. I will try it with some whole wheat flour next time as someone suggested, but I always try the original recipe first! Enjoy!
Delicious and moist every time.
DELICIOUS!!! Yum yum yum That is all I have to say!
This is wonderful!!! I used whole wheat flour, but everything else I made as written and it's my new favorite!
Personally, I found it to be too sweet and cake-like. I had to give it five stars anyway because my husband and my son (the pickies) liked it better than any cornbread I'd made before. My son even ate the leftovers for breakfast!
This cornbread has just the right amount of sweetness and holds together well when slicing. I made this recipe as listed except used skim milk + 1 tbs lemon juice in place of buttermilk and cooked in an 8.5x4.5x2.5" loaf pan. I had to increase cooking time to about 1 hr because of the pan size, but the end result was worth it.
This was outstanding. I doubled the recipe and baked in a 9x13 pan and just baked a bit longer. When it was hot out of the oven, I spread some honey over top and it soaked in. Everyone RAVED about this cornbread. I'll definitely make this again.
I usually cook my cornbread from a mix, but this looked so easy, I had to try it. YumEE... :D
Very good. I will make this again, I'm sure.
Incredible! I never knew cornbread could be soooo good. Followed the recipe exactly and would give 30 stars if I could :)
This was fantastic, moist and delicious. Definitely a winner. I'm making this again today and going to slightly reduce flour and slightly increase cornmeal for more of a cornmeal flavor. Also going to substitute the salt with Tony Chachere's and add a little Bhut Jolokia infused honey for a spicy twist.
I made this for a barbque at work and came home with an empty rubbermaid container..lol.. I love this cornbread!!!!
I have been missing cornbread since moving to Denmark. This was such a treat!! I reduced the sugar by half which still made it plenty sweet. I made it into muffins because as of yet, I do not own a cast iron skillet. I know - *gasp!* But we loved it anyway. My husband (who had never tried cornbread before) said: "Det smager rigtig godt! Det smelter i munden." (It tastes really good! It melts in your mouth.) High praise. This will be my staple cornbread recipe from now on. We're happy! BTW - they freeze wonderfully. Thanks Bethany!
Add another five star rating from me. The only "from scratch" cornbread I'll be making from now on.
This was amazing! I just mixed all of the ingredients in my cast iron skillet and it was more like cowboy corn bread. Great for the kids and would be perfect for breakfast camping.
Very good cornbread! I didn't have buttermilk so I used one cup of milk with 1 TBS. of vinegar. I also used half whole wheat flour, half all-purpose flour and reduced the sugar by a couple tablespoons. I'll make this one again!
Waaaay to sweet for true corn bread! More like a cornmeal cake.
Excellent! I add a small can of hatch green chiles to set it off:)
Delicious. Moist. Had great texture and not overly crumbly as my previous favorite cornbread recipe was. This is my new favorite recipe. I did not have buttermilk on hand so I substituted 1/4 cup milk plus 3/4 cup plain yogurt. It made the dough thicker but worked very well. Next time I'll double this recipe.
I've been searching for a really good cornbread recipe and this is it. My family loves this cornbread!
This is my first recipe review, but I had to review because it was so perfect! I made only once change, which was to put about half as much sugar, but that was only because I wasn't in the mood for a super sweet cornbread, as we were serving it with chili. Delicious! Perfect texture and so moist!
This recipe was AMAZING! Best cornbread I've ever had. I changed the recipe to make it vegan, and made my own buttermilk using soymilk and lemon, this came out perfect. My husband doesn't usually like baked vegan foods, but he loves this! I use this recipe every single time I make soup. So tasty!!
Yum! This is the sweet type of cornbread I like to make with chili on a cold winter's night. I followed the recipe for the most part; however, I didn't have buttermilk, so I substituted 1 cup of milk + 3/4 tsp cream of tartar. It worked like a charm.
I made this recipe gluten-free. I used Bob's Red Mill Corn Flour and I used Bob's Red Mill Brown Rice Flour in place of the all purpose flour. I also wanted to bake it in a 9 x 13 inch baking pan, so I doubled the recipe and baked for 30 minutes exactly. It turned out perfectly. The only change I made was to scale back the sugar a tad (doubled the recipe called for 1 1/3 cups and I only added 1 cup), and I think the corn bread is perfect!
This is the perfect cornbread recipe and SO EASY! I have made it multiple times, and I follow the recipe exactly, except like some other reviewers, I substitute the buttermilk for a little bit less than 1 c. of regular milk mixed with 1-2 Tbs white vinegar. The result is amazing - slightly sweet, though not overly, moist, with a great cornmeal-y taste (this is a good thing). Sometimes, I lightly brush the top of the cornbread with some clover honey to add just a little more sweetness.
This was very good! I will use whole wheat flour the next time (as per the submitter's comments), and I will go just a tad short on the sugar. You can make changes as you see fit, but this was just delicious--and easy! I'll be making this one again! UPDATE: I used this recipe to make corn dog muffins for my granddaughters. It turns out that my son and wife also like them, so I have a request for a repeat. The first time I made them by cutting up the hotdogs into the batter (thinking it would be better for the 18-month-old), but this time I'll make them by just cutting the boiled Hebrew National hotdog to fit into the middle of the muffin.
Absolutely moist & delicious!! Now, if you prefer dry and non-sweet cornbread, this isn't for you. This is a deliciously moist cornbread and was a huge hit at last year's Halloween block party. :)
My family loved this, although I had to put a tiny bit of honey on it for some added sweetness. Texture was phenomenal! Definitely reliable and very easy to make :)
I have never been a cornbread fan but I used to bake it for my husband using the recipe off the cornmeal box. Until I tried this recipe. I now love cornbread! Thanks to the poster for sharing this recipe.
To make diet-friendly, I did the following: used 1/4 c. applesauce and 1/4 c canola oil. Used white whole wheat flour and added 1 T baking powder. Will definitely keep as my go-to cornbread recipe. Also, I have made with oatmeal flour instead of cornmeal. I just put old fashioned oatmeal in the blender and pulsed it to flour and added 1 teaspoon of cinnamon too.
This is a wonderful recipe. I used a baked yogurt drink instead of buttermilk and 1/4C honey instead of sugar, and baked it closer to 40 minutes, as I was using a loaf pan Slightly sweet, but not very, and quite moist inside. My new go-to recipe for cornbread, for sure.
I made this recipe exactly as written (except I didn't have buttermilk so I sub'd whole milk with a Tbsp of cider vinegar). Okay so here's the verdict from my hubby who does NOT eat cornbread: Hubby says I can make this recipe ANY TIME I want! He says it's the best cornbread I've ever made. I guess this one is a keeper! I melted the butter on the stove just as the recipe explains and then added the ingredients into that same pot and mixed well. Then I poured the batter into an 8x8 glass baking dish and baked for 30 min. Cornbread was very soft, moist and deliciously sweet. If you would rather not have a 'sweet' cornbread, omit or decrease sugar. For us it was the right amount of sweetness. AWESOME cornbread!
I must add another 5 star rating! This is a tasty cornbread that is easy to spread butter on without crumbling.
This is delicious. I added a pinch of cinnamon and chile pepper and it was fantastic. Also... I browned the butter... I always brown the butter... it makes everything better.
I've been making this cornbread for four years now. It is currently my favorite. I've not found a better one. My taste must have changed, because I like my cornbread on the sweet side and this is perfect. The texture is out of this world. Reminds me of the cornbread from kfc only (of course, it's homemade) better. OCT 2005: I followed the recipe and did not change a thing. Very moist and sweet. Although, I was looking for something a little less sweet. It's good, but not what I was looking for. I'm going to keep looking.
Absolutely wonderful...though I did reduce the sugar to 1/2 (and it's still plenty sweet). I'll never need another corn bread recipe. This is a winner!
Made this recipe and one other cornbread recipe to accompany a big pot of black eyed peas and ham hocks. Most of the people liked the results but I wasn't impressed much. I don't think I'll be making it again. I was better than the other recipe I made though!
Pretty good! I used 1/2 sugar and 1/2 honey and also soured half and half instead of buttermilk. Baked in a mini muffin pan for about 11-12 minutes. Also mixed diced pickled jalapenos and some cayenne into about half of them...delicious!
We made this to go with the Slow Cooker Lentil and Ham soup. It was great. I still have some buttermilk left so I may make another batch to freeze for later. I may try cutting back on the sugar, too.
prefer jiffy mix. used 1/2 sugar and it was not too sweet. too dry. just didn't like it. suggest using the full 2/3 c sugar but really just forget it.
This recipe was perfect!!!!! I would not change a thing. It came out exactly as described.
This has taken over all other recipes that I have for cornbread. The entire family loves it and the texture goes great with anything. Thank you for sharing.
Awesome recipe. I usually have to drown my cornbread in honey just to choke it down. This recipe is moist and has the sweetness I love!
It sure is tasty. A local specialty grocer had a corn bread with dried cherries in it a few years back and I thought,"I can make that at home!" But it didn't turn out, because I was using a more normal "Southern" style recipe. This one is more like cake, so I thought I would try again. It is terrific with a cup of dried cherries. I should probably cut back on the sugar since the cherries are sweet, but I haven't done so yet. I also substitute Greek yogurt for the buttermilk, so the protein count goes way up. Thanks for the great taste.
Yummy! Will make again and again and again.
This is an excellent recipe, as is. It has a nice crumb and does well with beans. However, since developing Type 2 diabetes, I'm always looking to find ways to modify a recipe to lower its impact on my blood sugar. What I did here was to use 1/2 c. powdered stevia in place of the sugar. This made a cornbread that had a hint of sweetness, without taking a sugary glycemic index hit...and my family still liked it! The stevia I use says you can use it measure for measure, but I never do--it just seems sweeter than sugar to me. It's really hard to make any cornbread that's not going to hit you hard as a diabetic, but at least I feel a little better when I do indulge.
This is fantastic! The texture is great, not grainy at all. It was not to sweet, I worried it would be. If you make muffins, mine took 20 min. I made some muffin tops too and they took 15 min. I was out of milk and I am glad I was out. I have a recipe I use out of one of my cookbook, but I think this one will take over now. Thanks so much for sharing!
Way too sweet for corn bread and I cut the sugar to 1/2 cup. It was more like cake. I could have put orange frosting on it and used for a birthday cake.
Let's look at the recipe. Does it claim to be "southern" cornbread? No! So, all you southerners need not post negative comments about this particular cornbread! And the world will not fall off it's axis if one does put sugar in their cornbread because they happen to like it! Let's not be snobby! I live in the south and I happen to like both kinds! This one is particularly good!
This is hands down the best corn bread recipe I've ever tried. So delicious and fluffy, and if you don't like it sweet, then cut down a bit on the sugar. This is the second time I've made it in as many days ~. It's a hit with the hubby too!
I love this cornbread recipe, but I did add one ingredient which is a small can of creamed corn. Comes out very good.
What could I add to all of these excellent reviews that hasn't already been said? This is a delicious cornbread. I have made it as a cake and as muffins, great either way.
Wow! The bread is still warm and I'm already writing a 5 star review. Made as is and all I can say is YUM! I might add a touch more sugar or honey, but that's just me. Great recipe I will definitely make again!
LOVE this cornbread! I serve it with ham and collard greens for an awesome Sunday dinner! The first time I made this, I accidentally added baking powder instead of soda at first; instead of throwing out the batter, I just added in the required amount of baking soda and kept the baking powder addition. Ended up even fluffier and lighter--yum!
I love sweet cornbread. This is the best recipe that I have found. I did have to reduce the cooking time to about 30 minutes. The first time I made this I just happened to check at 35 minutes and it was already over cooked. Just keep a close eye on it the first time you make it and figure out the correct time for your oven.
This recipe is SO good! The cornbread is so moist and flavorful, our dinner guests loved it and asked for the recipe! We served it with the "terrific turkey chili," which was also really amazing, and a lot of our guests put the cornbread into the chili and ate them together. Rave reviews and will definitely make again!
In a word, perfecto.
made 18 muffins and the 4 of us ate 15 of them in one setting. good stuff!
This is my new cornbread recipe! It is so delicious and so easy! I melted the butter in the microwave because it seemed easier. I just melted it right in my big mixing bowl and then mixed everything in. I didn't have buttermilk on hand (I never do), so I mixed 1 oz lemon juice with 7 oz low fat milk. Worked great! Seriously, do not pass this recipe up! It was so moist and delicious, I scraped off the butter because it just doesn't need it... and I always butter bread!
I'll never understand why some people have to be so mean... We love this recipe and have been using it for years! We don't change a thing but if you want to reduce the sweetness, just use less sugar. If you are from the south and are used to not having sugar in your cornbread then go find a different recipe. We ARE from the south and still enjoy the sweet cornbread. Thank you dearly for sharing such a loved recipe. The number of high ratings and the sheer standing of this recipe should speak for itself.
Excellent cornbread turned out very moist and golden brown, my only issue is that I did not have apple butter on hand.
This recipe was fantastic! Moist, full of flavour & quick to make. I cut the sugar down to 1/2 cup because of personal preference. And I didn't have any buttermilk so I used a cup of regular milk and added a tbsp of white vinegar to sour the milk, worked very well. Thanks so much for sharing the recipe, I will definitely be making it again!
Sooo good! I doubled the recipe and baked in a 9x13 pan.... It turned out perfect! Went wonderfully with the Boilermaker Tailgate Chili from this site...
I love this recipe just as is. It has been a hit at different dinner events where I had to bring something...I live alone so I always have to share otherwise I will be tempted to eat the whole pan... absolutely my favorite thing to make now... Thanks for sharing!
This is a fantastic cornbread recipe. I won't a ribbon at a church cook-off for this recipe.
Great! Followed it exactly on baked for 30 minutes since I used AP flour.
Fantastic recipe! I've adapted it into a gluten free version and everyone who ever tries it absolutely loves it. I've also made the recipe exactly as is and it is wonderful. The only thing that really needs to be changed is to add eggs slowly while whisking very quickly. If you add the eggs quickly, you'll get solid bits of egg in your cornbread. To make gluten free: swap out all purpose flour for a gluten free flour blend (I make my own) Add 1tsp xanthan gum. Whisk this into the flour blend before adding. My own special twist: Swap out half of the butter for coconut oil. Absolutely delicious!
I've never had cornbread before(living in another country:),but decided to give this recipe a try as it is very popular and very highly rated.I used YELLOW cornmeal, and maybe it was the reason the finished product had a distinctive harsh sandiness which neither of my family liked.I am not against a chewy result in my baked desserts,and often add steel cut oats to quick breads to make them healthier.But in this bread there was too much to chew:(At present I don't think baking with yellow cornmeal is worth all the efforts.Still thank you for sharing your recipe:)
This recipe was absolutely fantastic! The batter tasted sweeter that I usually like but once baked the sweetness was bang on perfect! I put the batter into muffin cups, it filled 15 and sprinkled a few kernels of corn ontop, baked for 33 minutes at 375 . I will never use my old recipe again, thank you so much"grandma" :)
I thought 2/3 cup sugar was too much so I cut back to 1/3. It was still way too sweet. Otherwise the texture was nice and fluffy. May try it again with no sugar.
Holy Cow. This recipe is super simple, and for how simple it is, it is SOOOOOO good!!! Just like one reviewer said, because I was using salted butter, I saw no need to add more salt. I had Whole Wheat Pastry Flour, so I used it. It didn't do anything to it in subtracting flavor or make it cook weird. So, it came out healthier (Well, as healthy as a cornbread with buttermilk and a stick of butter can be)… ;-) All in all, this recipe is TOTALLY a keeper!!!
Excellent! I made them exactly as the recipe says and it was the best cornbread I've ever had
super yummy! Though I've made some changes so now it's realllly not traditional corn bread :) I only used 1/4 cup of margarine, added about a 1/4 cup (maybe a bit more) of low fat sour cream, added a 1/2 tsp baking powder and reduced the sugar a bit. I also made in a muffin tin and baked for 17 mins. These are great for my lunches and nice that they have much less fat now. :)
This recipie was not what I was looking for, but it sure was good! As someone else mentioned, this is a New England style, sweet-cake type cornbread. Perfect if you are used to packaged cornmeal muffin mixes & want something with a similar, though decidedly better, flavor. I didn't have a dryness problem as some have mentioned. In fact, I found it perfect eating right out of the pan (& I normally slather butter on my cornbread, then drench in honey or maple syrup). A nice desert cornbread.
Made exactly acc. to recipe but in muffin tins. I made 12 muffins and the taste was PERFECT! They were on the smallish side, so next time will use more batter to make fewer but larger muffins, i.e. 10 or so. Not as good the next day, but you should have no problem eating them all on the day you make them! This is my new GO TO cornbread recipe.
Awesome!! Cured a summertime craving for a hearty winter treat. Due to diabetic restrictions, I used 1/2 C. Splenda and 1/2 C. Sugar. I also subbed 1 Tbsp of vinegar to the 1 C. of milk because I never have buttermilk. Doubled the recipe, baked in a 9"x13" aluminum cake pan for 40 minutes excatly and it is perfect! Thank for a great recipe!
The best cornbread on earth!
I LOVE LOVE LOVE this cornbread. Its the perfect amount of sweet for my taste. Like some others, I used whole wheat flour to make it a little more healthy. I also had to adjust the cooking time in my oven to 20 minutes. I make this with Debdoozie's Blue Ribbon Chili also found on this site, and neither last long in my house :~)
I love the cornbread at our favorite local Cajun/Creole eatery. A waitress confided that it was a Sara Lee frozen cornbread. (this place has currently gone TexMex and is possibly closing down) I’ve always loved cornbread & muffins, & tried many times to make that perfect recipe. This one came so close to Sara. But somehow, I simply cannot get that super-moist, nearly-cakelike texture; you know – the one that doesn’t need any butter at all added at the table. Then, duh, I realized back when I bought my cornmeal, my only option was self-rising. Naturally, my ‘first’ cornbread came out a tad dry, but tasty nonetheless. Then, my hubby suggested that I add some actual corn, as he remembered from our soon to be gone local Cajun fix. So, for my ‘second’ cornbread, I omitted the baking soda (because of the whole self-rising cornmeal), and added one small can (8.5 oz) of corn – chopped up in my Toastmaster Chopster. Number 2 came out like a brick, a moist brick, but a brick. So for the 3rd & final attempt, I went with half a can of chopped up corn & half the baking soda. It was still a hair drier than I wanted, but to no fault of the recipe. I’m sure if I went with the half can & no baking soda it would be superb. I will make this again, but with normal corn meal. I gave four stars – if only to leave room for my own improvement. Thank you so much for sharing your Grandmother’s recipe.
I have made this recipe dozens of times! I make it exactly how the recipe is written...easy to make & absolutely deeeelish! I've never liked cornbread, never...but my boyfriend asked for cornbread with my homemade chili, found this recipe and will always make it! It doesn't stay leftover for long in our house...been known to snack a piece for breakie too! ??