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The best cornbread recipe is my grandmother’s, and this is it—sweet and moist!
Ingredients
- ½ cup butter
- 2/3 cup white sugar
- 2 large eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ teaspoon salt
Directions
Step 1
Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
Step 2
Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.
Step 3
Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain. Pour batter into the prepared pan.
Step 4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
Editor’s Note:
Please note the differences in yield as well as the use of a cast iron skillet when using the magazine version of this recipe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 284 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat7g | 36% |
| Cholesterol59mg | 20% |
| Sodium318mg | 14% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber1g | 4% |
| Total Sugars17g | |
| Protein5g | |
| Vitamin C0mg | 2% |
| Calcium45mg | 3% |
| Iron2mg | 8% |
| Potassium98mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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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!
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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.
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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.
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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.
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Delicious- light and sweet, very moist.
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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!
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Yummy, yummy, yummy. Didn’t change anything.
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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.
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Terrific, comes out perfectly. My husband likes to add a can of corn to it, which is really quite delicious.
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Good and moist. Great way to use up buttermilk!
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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 -
Delicious and moist every time.
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Best cornbread I’ve ever tasted. Hubby thinks so too!Wouldn’t change a thing.
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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.
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I’ve been searching for a really good cornbread recipe and this is it. My family loves this cornbread!
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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.
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Made this recently to go with some chili I was making – it really hit the spot! Soft but not too crumbly. I like cornbread somewhat sweet, but I didn’t find this overly sugary-tasting. My husband made honey butter to put on and it was a smashing success! Thanks for a terrific recipe. 🙂
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Best cornbread recipe I have found!
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This was great! Thanks for sharing.
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Really good recipe. Great flavor & texture. I made it twice & cut it back to one egg though…..It was probably just me but I thought I could taste the eggs in it cause I’m paranoid about too many eggs. Sweet & golden & buttery, ( I poked holes & added more melted butter over the top after it was done). Great homemade cornbread.
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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.
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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!
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Really good and easy. Tip: if you don’t have buttermilk, decrease the milk by 2 tablespoons, and replace with 2 tablespoons lemon juice. It was a little on the sweet side, I will decrease the sugar a bit next time, as I am trying to decrease the sugar in my familys diet. It held together nicely when sliced, a bonus with messy youngsters 🙂
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The best cornbread recipe EVER! And I thought I didn’t like cornbread, until I made this one. I made it yesterday for Thanksgiving primarily for my parents (my Dad deemed this the best he’s tasted), but my husband and I flipped over it as well. It was moist and just the right amount of sweetness. Thanks! Oh, I cooked it for exactly 30 minutes and it was perfectly done.
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I now know how to make delicious cornbread thanks to this recipe! The only reason I gave it four stars instead of five is because the sugar was a bit too much for my taste, but after reducing the amount, it was fantastic! Thanks for the great recipe.
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Great tasting and very moist!
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the cornbread came out smelling very good. however, i will only give this a 3 star only because mines came out too dry. 30 minutes in the oven made the cornbread too dry and too hard. will attempt to make it again though.
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I also found this a little dry. And I could taste the flour in it, as another reviewer mentioned. Strange. I might try it again though – perhaps I just left it in the oven too long.
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sorry, but I found it dry and too sweet – also did not have enough corn flavor to it. thanks anyway.
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Excellent results. Hot out of the oven with butter…brought tears to my eyes.
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Cornbread is a new taste for me. My first experience was at Monel’s Restaurant in Nashville and I’ve searched for a similar, sweet cornbread recipe ever since. This one is darned close to Monel’s! All it needs is warm peach preserves. (I don’t know how to make those, either, but I’m looking for that recipe now, too.) Instead of peach preserves, I served it warm with strawberry jam and it was a hit. …Pam
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Very Moist! I used a pre-heated iron skillet. Cooked 35 minutes. Do not over cook because it will dry out as stated by the bad reviews. GREAT RECIPE!!!
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I thought this recipe was awesome. My family loved it. I cooked it in the oven for 40 minutes and my did not come out dry, I cooked it in my stoneware pan, I don’t know if that helped or not. My kids love Boston Market cornbread and they said it tasted just like it. Thanks for a great recipe!!!!
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Really, really good! I made this twice so far…the first time I accidentally used only 1/2 of the butter and it was still good, though not as tender. It IS a little sweet; the second time I cut the sugar down to 1/2 cup. 24-25 minutes was long enough in the oven. Very moist…it was GONE in four hours.
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This cornbread was awesome– I decreased the sugar as suggested by many reviewers. Yum!
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I was searching for a really good cornbread recipe to compliment the vegetable beef soup that I was serving my family. This recipe was truly delicious and fun to make. I will make it again for certain.
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I made this cornbread with black bean chili. Four of us destroyed the entire pan in a sitting. Soft instead of tough like traditional cornbread. I modernized it a bit. I melted the butter in the microwave and used our stationary mixer to put it all together. Great !
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This was definitely and unanimously the best cornbread I’ve ever made! I doubled the recipe and put only 1 C of sugar total. I buttered a round stoneware pan and heat it before I poured the batter in. Thank you for this great recipe! Oh, it was perfect with a little honey and butter 🙂
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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.
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This was excellent! Considering I have never enjoyed cornbread that I didn’t add a small can of cream-style corn in order to have it moist. This was very good on its own. My husband loved it! Thank you!
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EXCELLENT!!!! My family loved it. Used recipe exactly as listed and it couldn’t have come out better. Thank you for listing it – YUMMMMM!!!!
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This cornbread came out very well. I followed the instructions to the tee. It was a bit too sweet for my taste though. Next time I’ll cut the amount of sugar. Also I used whole corn kernels and jack cheese. Yum!
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Yum, this cornbread is dee-licious! Just the right amount of sweetness and tang, and it is very moist. Perfect with chilli or any spicy dish.
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Excellent. The first cornbread my husband has ever liked. I did make it a bit healthier by replacing half the butter with nonfat yogurt and one of the eggs with 2 egg whites. It went great with “Bordreaux’s Zydeco Stomp Gumbo”!
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Hmmmm. I really don’t want to give this one 3 stars. It was moist and had good flavor it just came out kind of dense. I might go with baking powder instead of baking soda. I might have over mixed it. I dunno. I will definitly hang onto it and give it another try.
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These are really yummy! I also used 1/4 cup butter and 1/4 cup plain non fat yogurt. Everyone loved them!
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Pretty good!
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This is a very delicious recipe. I made mine low-fat and healthier by using egg substitute, whole wheat flour, splenda and non-fat plain yoghurt for oil. It turned out amazingly great!
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I thought I made good corn bread until I tried this. This cornbread is DELICIOUS! A half cup sugar resulted in cornbread that was plenty sweet without being too sweet. I also added 1 teaspoon of vanilla. Bake time in my oven which is very accurate was only 25 minutes. The end result was a moist, flavorful, and addicting cornbread! Will definately make this again because my recipe is now in the trash!
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used exact recipe with all organic items. Bread was awesome!
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Just like I remember, shame I only had one cup of butttermilk this time!
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This was awesome! My family gave it a 10. I’ve never had much luck with cornbread, but I followed the recipe and it turned out great.
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I agree with another reviewer, it is kind of dense, also too sweet. I like a strong corn flavor but couldn’t really taste that. If I make it again I will cut down on the sugar.
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Excellent! I gave this recipe to my sister and mother. Very good and easy.
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Best cornbread EVER. I used 1/2 cup sugar and only one egg, and it was absolutely delicious.
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This was wonderful. I used only 1/2 cup of sugar – could have used even less. I cut the butter in half and it was delicious.
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Just made this to go with chili, it is very good. I didn’t have buttermilk so I used half and half(we need fat & calories in this cold!)
It was a little dense, but moist. And I baked it in a cast iron skillet so it had that nice crust. -
AWESOME! i made this with jumbalaya for dinner and even know it was very sweet, it was perfect. thankyou. everyone loved it.
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Served it with chicken tortilla soup at a birthday party for 40. Made 2 double batches. In 1 batch I grated 3 jalapeno peppers, for a bit of zest. Both were a hit with the guests. My new favorite cornbread.
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Moist and delicious. Modified recipe based on other reviews – used 3 eggs, doubled the amount of flour, salt, and baking soda. Added 1 tsp of baking flour and added 1 large can of creamed corn. Baked in 9 x 13 pan for 30 min.
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this was really good and really easy. I will never make a boxed cornbread again. made as written!
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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!
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I made this tonight with chili and served it with the Honey Butter recipe (submitted by Shannon) also on this website. They were both excellent…I’ll be making them again.
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Awesome! Served with a white chicken chili. Perfect. My husband ate his with some maple syrup, I had mine plain and it was delicious.
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I started making a single batch and then by mistake doubled the buttermilk. So, after that I added double of everything else except sugar and butter. I baked in a 13×9 for 40 minutes and it turned out way good with a good crispy crust to it. The inside could have been a little more moist, but that is probably due to my mistake of not doubling the butter. I tried to make up for it by serving it with honey butter and I think it worked. 🙂
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Great recipe! Skipped the skillet and just melted butter in the microwave on high for 30 seconds, then poured into a large mixing bowl and followed the recipe from that point. Seems to turn out the moistest at 35 minutes. The perfect sweet cornbread!
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OH MY GOODNESS!!! This recipe is soooo good! This is the first time I have ever made cornbread, and it turned out absolutely wonderful! This is by far the best cornbread I have ever tasted. This cornbread is sooo moist, it just melts in your mouth. I took it out of the oven at thirty minutes. If I could rate this cornbread a ten I would. Thanks sooo much for the recipe!!! :o)
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I’ve been looking for a great cornbread recipe for quite a while and this is it!!! Definitely the best I’ve tried. I doubled the recipe and only used 1 cup of sugar. I also made a second batch where I added 1/3 cup grated cheddar and a small can of diced jalapenos. Fantastic!
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I must say that this is the best tasting cornbread I have ever eaten. The recipe is simple and again tastes great!
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This was fabulous! Very moist and sweet. Leftovers were great split and toasted for breakfast!
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Reduced sugar to 1/2 C and added 1 t of vanilla. Delicious. Better than any other kind I have ever made.
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Wow, this one is amazingly easy and moist and sweet and buttery and wow! Can’t say enough about it!
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This is one of those recipes on allrecipes.com that you don’t change one thing on! Hands down, the BEST cornbread I’ve eaten! I am going to share this recipe with my entire family, mostly southerners who love their cornbread. And this cornbread is extra special if you split it in half and toast it, top it with honey or jam. YUM! Thanks for a keeper recipe, I will be making this again and again for sure. Just can’t say enough good stuff about this cornbread.
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Great recipe!! Moist,slightly sweet and delicious
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This is excellent – I wouldn’t change a thing! My family loved it!
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Perfect!!!! It’s all I hoped this recipe would be — sweet, moist, chewy, and easy! I’d never made cornbread from scratch before and now I’ll never do the mix again! I thought making it from scratch would take a long time and be complicated. This recipe was almost as easy as getting the mix — which always tastes bland and is too crumbly. I love this cornbread! We’re having leftovers tonight with our taco soup! The only change I did was half the ingredients and put it in a smaller, white porcelain baking dish. Plenty for two people!
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Wonderful recipe!! I didn’t have buttermilk so I used whole milk instead. And, I cut the sugar to 1/2 cup. This is the best corn bread recipe I’ve ever tried. Will definately add to my recipe box!
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This was amazing and i got reave reviews about it. I followed the recipe exactly. I think maybe next time i will add jalepenos and cheese. Very rich wonderful cornbread. I used a 9×13 pan and i think a thinner cornbread is better.
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Best cornbread I’ve ever made. I baked it in my cast iron pan and will try to double the recipe next time to make it deeper. Also, I used fresh milled corn.
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Yes – Yes – OHHH YESSSS! This is one of my favorite recipes posted. Easy, failproof, and DEELISH!
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This is one of the best cornbread’s I have ever made. Been looking for a sweet thin cornbread and this is the BEST!!!!…GREAT JOB…..thanks for the recipe its a Keeper!!!!!
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This recipes is the BEST! My search for the perfect cornbread is over!
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This recipe is excellent. I have searched for a long time to find a good recipe. And this one wins! Very easy to make.It is moist and sweet. It holds together well. I 1 1/2 the recipe and baked it in a 9×13 pan for 25 minutes. It was thick and moist. Enough for a crowd. Thanks for a great recipe!
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Very good cornbread. I lost my best cornbread recipe……….but this one comes really close!
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This is the first time i have ever made cornbread and we all loved it so much.It was moist and buttery and the taste was so lovely and the best thing about this recipe is its so easy to make. Thanks for sharing this recipe.
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This is a very good recipe. I love the cornbread!
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very good recipe!
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These were awesome!!!
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My first decent pan of cornbread! Used 2 eggs and 1/2 c sugar – rather dense and still sweet, but a little on the bland side. Will probably use 1 egg and some herbs next time for a “dinner” cornbread, but leave as-is for breakfast.
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This is SO GOOD!! I doubled the recipe and baked in a 9×13 pan for a family get-together. I also cut the sugar in half, as suggested by other reviewers. It was a huge hit – thank you for making me look like a better cook than I really am! :o)
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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.
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this was very good. the only thing i did was add brown sugar. I have found one of the best cornbread recipes thank you
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Way too sweet. Tried some, didn’t eat the rest.
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Nice texture. This is more of a cake-like cornbread and not so much your traditional cornbread. I would definitely cut the sugar in half as other readers did, even 1/4 c. of sugar would be sufficient, especially if you wanted a more traditional cornbread. Still a nice recipe though.
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this was amazing. I am usually not impressed by cornbread but this is sooo good. I made it last night and had some left over and have been snacking on it all day. It is so moist. the only change I made was using 1/2 cup of sugar and I baked it in a cast iron skillet. just great!
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this recipe is good! in a cold glass of milk was outstanding! Also, works for corndogs too!
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I made this with pinto beans, fried squash, and ham. It was great, but I did only use half the sugar because I didn’t want it too sweet. I was mainly looking for something moist, and it was.
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This was very yummy. I only gave it 4 stars cause I have never made home made corn bread and didn’t have anything to compare it to. But would definatly make again.
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This cornbread is AWESOME!!!! Quick, easy and DELICIOUS!!! Thank you for sharing the recipe!
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YUMMY! I used 1/2 cup sugar and it came out absolutely perfect. Moist and delicious.
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