27 Reviews of Buttermilk Cornbread

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.

From: caetb

On Aug 20, 2002

I've been looking for a great cornbread recipe and this is it. Low fat, but still moist and delicious. I used nonfat yogurt instead of the buttermilk because that was what I had in the fridge, and it turned out perfect. I used it top a chili casserole (chili on the bottom, cornbread batter on the top, bake according to the cornbread directions) and it couldn't have been better.

From: Denise Nachtigal

On Jan 4, 2003

This was by far the BEST cornbread recipe I've ever made. The honey gave it such a great hint of sweetness. I usually sprinkle some sugar in the raw over top my cornbread before baking, but opted not to with this one because of the applesauce and honey in it. It was a good decision too. All this cornbread needs, is a little butter on it when you eat it. Two thumbs up! Pretty easy to make, and a great flavor. POSITIVE I will make it again! My husband finished it off the next couple of mornings with some syrup on it for his breakfast. YUMMY! YUMMY!

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: ellie_

On Apr 29, 2003

Great cornbread recipe that we will be making again soon. Makes a lot enough for supper and hopefully leftovers for breakfast.

From: Usako Yamakawa

On Jul 27, 2004

I give it 4 stars because we only use sea salt in our home. Using two teaspoons of sea salt, I guess.. made it saltier than it should be. I'll only use 1 teaspoon next time, and I think I'll add a little more honey to it. This was very moist unlike the others that I've tried here, and I really liked it.

From: Divaconviva

On Sep 27, 2006

This cooked up beautifully golden, with the texture of a fine-grained cake. I followed the exact recipe, with the exception of reducing the salt to one teaspoon. I would not use the word "moist" to describe it, and I did not detect any sweetness, perhaps because I used unsweetened applesauce. My husband shared a plate of this cornbread with his office and they really liked it. If you want a really good traditional cornbread recipe, this is the one!

From: chia

On Mar 18, 2003

i can't believe i forgot to give this 5 stars when i first tried it-sorry i was brand new then. this is the best cornbread recipe i have ever made!

From: TanyaLynne

On Jul 25, 2004

This cornbread is the best I've tasted. I'm not a cornbread person but this is sweet and moist. I make it at least once a week now. Thank you for sharing!