Buttermilk Cornbread

From: Chef #709461

On Jan 22, 2008

I have tried this recipe and my family loves it. I have had other recipes from Reserve La where my sister lives and they all match up to goodness

From: merandmalmom

On Jan 31, 2007

The subtle flavor of this cornbread grew on me. It's not very sweet and has a almost a spice flavor to it. The texture is very much like muffins. I used 1 tsp of salt (reading some of the reviews), 1 1/2 c white flour and 1 cup wheat flour.

From: Lennie

On Oct 30, 2001

I cut this recipe in half (using 3 tbsp honey) and baked it in an 8" cake pan as a side-dish with tonight's dinner. This is by far the moistest cornbread I have ever made. It was easy, quick to whip together, and was wonderful. It's a definite keeper!

From: DDW

On Oct 5, 2003

Very good cornbread. I had a hard time getting my boys to try it because they said the cornbread at school is always dry and yucky. Well, they changed their minds. I served it for guests on Thursday night and they ate a lot - good sign! Today I ate a leftover piece and it is STILL nice and moist. The only change I think I will make is to cut down on the salt. It seems just a tad bit salty to me so I might try that adjustment next time. Thanks for sharing.