Buttermilk Cornbread

From: ShaGun

On Oct 16, 2009

These are quite different from traditional cornbread. I followed the recipe exactly except I added a bit more honey. They were still not very sweet. I made them into muffins. I served them to guests and they weren't especially popular. I will not make the recipe again, but it is worth trying once.

From: MA HIKER

On Mar 3, 2009

My DH is not a fan of cornbread but he said, hey this one isn't dry like most cornbread. That's a rave from him! It was delicious. I did cut salt in half and did 3 tsp baking powder to balance that change and the taste was terrific.

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.