Grandma’s Sweet Buttermilk Cornbread

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Grandma’s Sweet Buttermilk Cornbread by WickedGoodKitchen.com ~ Scrumptious and irresistibly moist sweet buttermilk cornbread recipe made with Wicked Good Kitchen’s all-natural Homemade Cornbread Mix which includes a gluten free option. Perfect for the fall and winter holidays or summertime picnics and cookouts! #easy #cornbread #glutenfree #recipeVintage Recipe Revamp: Sweet Buttermilk Cornbread
Made with All-Natural Homemade Cornbread Mix

Happy Thanksgiving, y’all!

Today I am absolutely ecstatic to share with you my recipe for Grandma’s Sweet Buttermilk Cornbread, based on my grandmother’s recipe. I have tested and retested this recipe several times as it was a request made by my loyal reader, Elaine. You can view our discussion in the comments section at the end of my post for Homemade Cornbread Mix by Wicked Good Kitchen™.

Since I had promised Elaine this recipe (and other variations to come), I worked tirelessly (read: like a maniac) over the last week or so. A promise is a promise and I always deliver. As you know, I had completely cleared my schedule to work on a traditional Christmas recipe, Gingerbread Layer Cake with Bourbon Pecans & Caramel Sauce, with a new twist by making it both dairy and grain free and had a hard deadline to meet for Sylvie over at Gourmande in the Kitchen. Y’all, I am just completely wiped out! And, I still have so much to do for our own Thanksgiving dinner preparations. (Yikes…Thanksgiving is tomorrow!) I know my fellow food bloggers completely identify with this. You are all phenomenal to do what you do and still knock yourselves out preparing a homemade Thanksgiving feast with all the trimmings for your families!

Grandma’s Sweet Buttermilk Cornbread by WickedGoodKitchen.com ~ Scrumptious and irresistibly moist sweet buttermilk cornbread recipe made with Wicked Good Kitchen’s all-natural Homemade Cornbread Mix which includes a gluten free option. Perfect for the fall and winter holidays or summertime picnics and cookouts! #easy #cornbread #glutenfree #recipe

When I think about all that I had wanted to post in November, it makes my head spin. Reworking a few older posts to include helpful information to include food safety tips, such as recipes for Cider & Citrus Turkey Brine with Herbs and Spices, Golden Tangerine Turkey Giblet Stock and Five-Star Sausage Apple and Cranberry Stuffing, was a major goal of mine. Those updated tutorials will be the ones posted to my Resources page when it gets updated. I really wanted to share with you the go-with recipes for Thanksgiving as well as my roasted turkey recipe before the holiday. However, I will do my level best to post them in December for Christmas as many families include a turkey, dressing and fixin’s as a part of their holiday feast. Hopefully, coming soon will be the wickedest mashed potatoes you ever tasted in your life with a gravy tutorial, an incredible citrus roasted turkey, a killer butternut squash bisque and a creative cranberry sauce in addition to lots of holiday cookies and a few cakes…maybe a cocktail or two as well. So, I hope you will swing by for these essential holiday recipes!

The reason why I am so elated over this recipe is because the stars were aligned. When other recipes were not working for what I was striving for, I reached right for my grandmother’s recipe for Sweet Buttermilk Cornbread. It was kismet! Her vintage recipe worked flawlessly with my all-natural recipe for Homemade Cornbread Mix by Wicked Good Kitchen™.

Grandma’s Sweet Buttermilk Cornbread by WickedGoodKitchen.com ~ Scrumptious and irresistibly moist sweet buttermilk cornbread recipe made with Wicked Good Kitchen’s all-natural Homemade Cornbread Mix which includes a gluten free option. Perfect for the fall and winter holidays or summertime picnics and cookouts! #easy #cornbread #glutenfree #recipe

Friends, I am telling you…recipe development definitely has its challenges. As a very serious baker who measures by weight with a laboratory scale that has a readability to .1 grams (not by volume with cups) when developing recipes for incredible accuracy so they can easily be duplicated by home cooks, I must also arrive at a volume measurement for those who measure by volume with cups. Ingredients get broken down to the gram and teaspoon to ensure accuracy. The Big Lug has been around this entire week as he is on vacation. Thank goodness! I have been blessed with his extra pair of hands to reach things, do dishes, grab lunch and prepare our dinners. Without him, I could have never completed this recipe on time for Elaine for Thanksgiving! Also, I would starve. Ever heard of a starving food blogger? (It happens to me all the time when I am baking—especially when I cannot eat the wheat or dairy in the finished baked good.) Anyway, I wanted to share with you what a help he has been.

Grandma’s Sweet Buttermilk Cornbread by WickedGoodKitchen.com ~ Scrumptious and irresistibly moist sweet buttermilk cornbread recipe made with Wicked Good Kitchen’s all-natural Homemade Cornbread Mix which includes a gluten free option. Perfect for the fall and winter holidays or summertime picnics and cookouts! #easy #cornbread #glutenfree #recipe

Meanwhile, I have to share this with you…The Big Lug’s facial expressions, as I was busily working in the kitchen crunching numbers using algebra and talking through each calculation to reach my final measurements, by both volume and weight, were looks of wonderment and complete shock. (I think I totally “shocked and awed” The Big Lug!) He followed along with each and every one of my math calcs (he studied architecture and construction management) to the letter. (The number? Ha!)

But, when he saw this beautiful (read: sexy) cornbread batter, smelled the bakery-like fragrance wafting throughout the house, gazed at the perfectly shaped cornbread cake as it emerged piping hot from the oven and upon tasting this especially gorgeous and scrumptious cornbread, he commented on how proud he was of me at each turn. (It was the first time he witnessed from beginning to end a recipe broken down, developed, cross-checked and completed in the form of a delectable baked good.) I don’t know about you all, but when your significant other is in complete awe over your work and accomplishments, there is just nothin’ like it!

Okay, well…when readers comment and express their appreciation for well written recipes that make them look like kitchen rock stars to their friends and families (especially when they have dietary restrictions), that is right up there as well. But, truly…nothin’ comes close to those kisses and nibbles on your neck from your loved one who appreciates all you do. Woot!

Grandma’s Sweet Buttermilk Cornbread by WickedGoodKitchen.com ~ Scrumptious and irresistibly moist sweet buttermilk cornbread recipe made with Wicked Good Kitchen’s all-natural Homemade Cornbread Mix which includes a gluten free option. Perfect for the fall and winter holidays or summertime picnics and cookouts! #easy #cornbread #glutenfree #recipe

My friends, bake some Grandma’s Sweet Buttermilk Cornbread to enjoy with your friends and family. The tender and moist crumb is truly heavenly. You will not regret it and will be inexplicably happy that you did! I promise.

So, Elaine…girl, this one is for you! My apologies for not getting this tested on time to post last week, my friend. But, I hope by posting it today that it is a good thing for your Thanksgiving Day menu and preparations.

What makes our recipe for Grandma’s Sweet Buttermilk Cornbread wicked good? First, we start with Wicked Good Kitchen’s easy to make Homemade Cornbread Mix. Why? Because it is made with fresh all-natural ingredients you can trust. And, it includes a gluten free option. Keep it stocked in your pantry (when made without oil), or in your refrigerator, without worry over artificial food additives found in heavily processed foods—such as dextrose, hydrogenated fats, sodium acid pyrophosphate and/or soy products. It is sweetened just right and has the maximum amount of cornmeal for that deep and satisfying sweet corn taste. Also, our recipe calls for just the right amount of baking powder and soda for a good rise. Not only that, our mix performs flawlessly when making cornbread, corn muffins or corn pudding such as with our tasty comfort food recipe for Sweet Honey Corn Pudding. Finally, since our recipe was developed with a tried and true vintage recipe for Sweet Buttermilk Cornbread made with real butter and organic buttermilk, along with our all-natural homemade cornbread mix, you now have the very best of both worlds! Convenience and a well-tested and reliable yet irresistibly scrumptious recipe for cornbread. What’s not to love about that?

Warmest wishes to you and yours for a meaningful and happy Thanksgiving holiday and weekend!

Bon appétit!

xo,

stacysig

 

 

 

UPDATE: Recipe variations for Buttery Sweet Cornbread Cake and Buttery Sweet Jalapeño Cornbread Cake were added on 02-18-2016. Many thanks to my reader, Iris, for reminding me to post these important variations!

Grandma’s Sweet Buttermilk Cornbread by WickedGoodKitchen.com ~ Scrumptious and irresistibly moist sweet buttermilk cornbread recipe made with Wicked Good Kitchen’s all-natural Homemade Cornbread Mix which includes a gluten free option. Perfect for the fall and winter holidays or summertime picnics and cookouts! | easy diy recipe

Grandma’s Sweet Buttermilk Cornbread

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Makes one 8-inch square cake; 9 servings.

Grandma’s Sweet Buttermilk Cornbread

What makes our recipe for Grandma’s Sweet Buttermilk Cornbread wicked good? First, we start with Wicked Good Kitchen’s easy to make Homemade Cornbread Mix. Why? Because it is made with fresh all-natural ingredients you can trust. And, it includes a gluten free option. Keep it stocked in your pantry (when made without oil), or in your refrigerator, without worry over artificial food additives found in heavily processed foods. It is sweetened just right and has the maximum amount of cornmeal for that deep and satisfying sweet corn taste. Also, our recipe calls for just the right amount of baking powder and soda for a good rise. Not only that, our mix performs flawlessly when making cornbread, corn muffins or corn pudding such as with our tasty comfort food recipe for Sweet Honey Corn Pudding. Finally, since our recipe was developed with a tried and true vintage recipe for Sweet Buttermilk Cornbread made with real butter and organic buttermilk, along with our all-natural homemade cornbread mix, you now have the very best of both worlds! Convenience and a well-tested and reliable yet irresistibly scrumptious recipe for cornbread. What’s not to love about that?

Ingredients

  • 2½ cups (420 grams) Homemade Cornbread Mix recipe by Wicked Good Kitchen™, prepared with baking soda but omitting oil*
  • ½ cup (1 stick/113 grams) unsalted butter, such as Land O Lakes®, melted
  • 2 large eggs (mine weighed 101 grams total w/o shells), lightly beaten
  • 1 cup (240 ml) organic buttermilk*
  • Shortening to prepare pan, such as organic palm shortening by Spectrum®
  • Special Equipment
  • 8-inch square, 2-inch high cake pan, preferably nonstick
  • *Organic buttermilk is called for in this recipe as it is pure, all-natural and gluten-free with no wheat-derived thickeners. Because buttermilk is called for in this recipe, prepare Homemade Cornbread Mix by Wicked Good Kitchen™ with baking soda option. The oil is omitted because this recipe for cornbread calls for an entire stick of melted butter providing adequate fat. By preparing the cornbread mix without oil, it will be shelf stable and keep in the pantry. When the mix is prepared with oil, it must be stored in the refrigerator.

Preparation

Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly grease an 8-inch square metal baking pan with shortening. (I like to use my Williams-Sonoma Goldtouch® Nonstick Square Cake Pan.) Line pan with baking parchment so there is an overhang. Do this by measuring parchment about 3½ inches in length additionally at each side of pan. This will allow 1¾ inches of coverage on each end once folded and tucked in. Lightly grease parchment paper. This will create “handles” which will help removing cake from pan and to transfer to cutting board to cut into even squares after cooling.

In a large bowl, place Homemade Cornbread Mix by Wicked Good Kitchen™, prepared with baking soda but without oil. (When measuring by volume with cups, take great care to very lightly spoon mix into cup and level off for accuracy in measuring 420 grams. This is essential for this recipe. Otherwise, your cornbread will have too much mix and will be dry.) Create a well in the center.

Add butter, eggs and buttermilk to mix; blend until well combined. (I like to start with a fork then switch to a rubber spatula.) Scrape bottom and sides of of bowl with rubber spatula as necessary to ensure mixture is well combined and only a few lumps remain. Allow batter to stand for a full 3 minutes. This will allow the flours to absorb the liquids for a moist and tender crumb as well as provide a good rise. With a rubber spatula, carefully scrape and pour the lightly bubbled batter into prepared pan. Smooth top evenly with rubber spatula.

Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. Do not overbake or cornbread will be dry. Cool cake in pan on wire rack for 10 minutes. Transfer cake to wire rack. Turn right side up onto wire racks (using an additional rack to flip); cool. Cut into 9 large squares for serving.

Notes

Tips:

IMPORTANT: Take great care to very lightly spoon cornbread mix into cup and level off for accuracy in measuring 420 grams. It is essential for this recipe and others. Otherwise, your cornbread will have too much mix and will be dry.

Gluten Free Variation:

For Gluten-Free Option: Prepare Homemade Cornbread Mix by Wicked Good Kitchen™, using gluten free option with baking soda but omitting oil. The gluten free option calls for Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma, or your favorite gluten-free flour blend measured cup for cup or by grams in place of the all-purpose wheat flour called for in recipe. Simply measure 2½ cups (about 420 grams) by lightly spooning cornbread mix into cup and leveling off.

Other Variations:

For Buttery Sweet Cornbread Cake:

A buttery-moist, honey-sweet, cake-like cornbread created in the summer of 2011 and inspired by the world famous cornbread at Bonge’s Tavern in Perkinsville, Indiana. Add very finely diced red bell and jalapeño peppers, and serve with whipped honey butter, to be just like the way they serve it at Bonge’s. Everyone loves this light, fluffy and sweet cornbread cake!

You Will Need:

1¼ cups (210 grams) Homemade Cornbread Mix, recipe by Wicked Good Kitchen
1 cup (120 grams) organic unbleached all-purpose flour, such as King Arthur Flour®
½ cup (100 grams) granulated sugar
½ teaspoon (2.4 grams) baking powder
¼ teaspoon (1.5 grams) salt
1¼ cups (300 ml) organic buttermilk
2 large eggs (mine weighed 106 grams w/o shells), slightly beaten
½ cup (1 stick/113 grams) unsalted butter, melted
1 tablespoon (15 ml) honey

To Prepare:

Position oven rack in lower third of oven and preheat oven to 350ºF. Prepare 8x8-inch or 9x9-inch baking pan as above in recipe; set aside.

In a large bowl, whisk together Homemade Cornbread Mix, flour, sugar, baking powder and salt. In a large 2-cup glass measuring cup or medium bowl, whisk together buttermilk, eggs, butter and honey.

Create a well in the center of dry ingredients. Add wet ingredients and mix just until fully incorporated. For a tender crumb, do not overmix. Using a rubber spatula, pour and scrape batter into prepared pan; smooth top of batter evenly with spatula.

Bake in preheated oven for 30 to 38 minutes, depending on size of pan selected. A toothpick inserted in center should come out clean when done.

Cool completely in pan on wire rack. Cut into squares before serving. Serve warm or at room temperature with whipped honey butter or butter and honey.

Yield: Makes 9 to 16 servings, depending on size of pan used and how many squares cut.

For Buttery Sweet Jalapeño Cornbread Cake: Add 2 tablespoons very finely diced red bell pepper and 2 to 2¼ teaspoons very finely diced jalapeño pepper. Gently fold into batter before pouring and scraping into prepared baking pan for baking.

Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/grandmas-sweet-buttermilk-cornbread/

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. Wow Stacy, these are just popping right off the screen!! You can just taste the yumminess by looking at them – great recipe & pics!
    Christine @ Cooking with Cakes recently posted…Scalloped Sweet Potato PieMy Profile

  2. YUM!!! We use my granny’s cornbread for our cornbread dressing, that’s the thing I’m looking most forward to tomorrow!
    steph@stephsbitebybite recently posted…Logan: 33 Weeks OldMy Profile

  3. Phenomenal post, Stacy. I literally had to restrain myself from jumping through my monitor and into the soft, billowy image of this beautiful cornbread. Thanks for all of your hard work, it’s inspiring and appreciated. Thanks to the Big Lug, too, for making this post possible! Happy Thanksgiving to you all!!

    • Aww…thank you, Dan! I appreciate your compliments and kind words, my friend. You are THE BEST! Warmest wishes to you and yours for a meaningful and very happy Thanksgiving! xo

  4. I hope you have a very Happy and delicious Thanksgiving, Stacy!! Seriously, looking at these photos of cornbread has got me CRAVING it badly. Good thing i can cure that craving tomorrow! I LOOOVE the up close shots you took of the cornbread..it looks SO moist and fluffy. Oh gosh, these look PERFECT!!
    Julie @ Table for Two recently posted…Slow Cooker White Turkey ChiliMy Profile

  5. We love cornbread and I love baking with buttermilk. I am thinking this needs to happen in my kitchen soon! Thank you for sharing, Stacy! Have a Happy Thanksgiving! I am off to pin this baby!
    Anna @ Crunchy Creamy Sweet recently posted…Cranberry Bread RecipeMy Profile

  6. The moistness and the perfection just oozes out of the screen.
    That is some beautiful looking cornbread Stacy. Isn’t it beautiful to have recipes which have been passed on, precious. I love cornbread.
    HAPPY THANKSGIVING sweety.

    • Thank you, Asha! I hope you had a lovely Thanksgiving celebration, my friend. Thanks for stopping by and have a fabulous weekend! xo

  7. Cornbread is my weakness, if I have one piece, I might as well just sit down and eat 6 – I can’t stop! Pinning to give this a try!
    Pamela @ Brooklyn Farm Girl recently posted…Easy Leftover Turkey Dinner IdeasMy Profile

    • Thank you, Pamela! I appreciate the pin, too. I hope you will try this recipe. It’s a fabulous cornbread. Thanks for stopping by and have a great weekend!

  8. Wow, this cornbread looks amazing Stacy! You can tell how moist and fluffy it is. Pinning, thanks for sharing another fabulous recipe! Hope you had an amazing Thanksgiving dinner filled with lots of laughter and loved ones and enjoy the rest of the holiday weekend 🙂 xo

    • Thank you, Kelly! I appreciate the pin and hope you enjoy this cornbread recipe. Thanks again for stopping by. Enjoy your weekend, too! 🙂

  9. I never thought cornbread could look so appetizing – so mouthwatering! Stacy, thank you for sharing your grandma;s recipe – it looks so so good!
    shashi @ http://runninsrilankan.com recently posted…November Foodie Pen Pal Reveal!My Profile

    • Thank you, Shashi! I hope you enjoy this cornbread recipe. It truly is scrumptious. Have a wonderful holiday weekend, my friend!

  10. This cornbread looks absolutely perfect, Stacy! I love the buttermilk addition. Can’t wait to try this soon to enjoy with soup and chili. Hope you had a wonderful Thanksgiving! 🙂
    Laura (Tutti Dolci) recently posted…chocolate, cherry & pecan cookiesMy Profile

    • Thank you, Laura! I hope you enjoy this recipe for cornbread. It is scrumptious. Thank you…I hope you had a wonderful Thanksgiving as well, my friend! 🙂

  11. Oh my! I just want to reach right in and grab a few of these. They look incredible Stacy! So soft and delicious! Thanks for sharing this recipe with us. 🙂
    Anne ~ Uni Homemaker recently posted…Maple Pumpkin Spice Pie BarsMy Profile

  12. I love old-fashioned, trust-worthy recipes like this one! It looks so so wonderful! Thanks for sharing, Stacy. I can’t wait to try it since I’ve been looking for the perfect cornbread recipe for months 😉
    I hope you’ve had a lovely Thanksgiving! x
    Consuelo @ Honey & Figs recently posted…Date Sweetened NutellaMy Profile

  13. Wow, your cornbread looks absolutely PERFECT! I can just imagine myself biting into that delicious crumb. I’m actually very fond of cornbread but never really thought of making it myself, but now you’ve given me the perfect excuse to finally give it a try. Bookmarking! Hope you had a wonderful Thanksgiving…Happy December! (:
    Monica recently posted…Oreo-Stuffed Peanut Butter CookiesMy Profile

    • Thank you, Monica! You must try this recipe soon. 🙂 I hope you had a wonderful Thanksgiving, too, my friend! Have a fabulous December!

  14. Gorgeous corn bread! I miss it :)) ela

  15. Looks delicious – I love buttermilk!

  16. Sweet cornbread is my most favorite, yours looks so delicious, so moist I can practically taste it! Here in Seattle we serve it all the time with salmon. The combo together is out of this world. Such beauty of a recipe!! Hope you had a lovely, lovely Thanksgiving Stacy!
    Maria | Pink Patisserie recently posted…Savory Pumpkin, Kale and Goat Cheese TartMy Profile

    • Thank you, Maria! I hope you’ll try this cornbread recipe. It truly is scrumptious. Thanks…I hope you had a lovely Thanksgiving as well, my friend!

  17. Oh, this cornbread IS SO SEXY! 🙂 Did I just say that about bread? 🙂 It looks so moist, so shiny – I want a slice of it with my pumpkin chili!
    Julia | JuliasAlbum.com recently posted…Peanut butter sandwich cookies with nutella fillingMy Profile

    • Hahaha! Well, I did use the word ‘sexy’ when describing the batter. So, I think you are spot on saying this cornbread is sexy. You would LOVE this cornbread with your pumpkin chili! Thank you for stopping by, my friend! 🙂

  18. This cornbread looks absolutely heavenly, my friend! I am so happy to know my head is not the only one spinning! The last few weeks I feel as though I’ve been in the spin cycle 🙂 Recipe development definitely has its challenges and it’s easy to see you are both dedicated & talented! I hope you and yours had a wonderful Thanksgiving!
    Meghan recently posted…Peppermint Kiss BrowniesMy Profile

    • Thank you, Meghan! Oh, I totally identify and feel like I am in a perpetual “spin cycle” with recipe development and the approaching Christmas holiday. Thank you for the well wishes and I hope you had a wonderful Thanksgiving with your family as well! 🙂

  19. Beautiful cornbread, Stacy!
    Jennifer @ Not Your Momma’s Cookie recently posted…Season for Sweetstakes: Four Fabulous CookbooksMy Profile

  20. Beautiful looking cornbread! Love the color!
    Sarah & Arkadi recently posted…Chocolate Cupcake with Raspberry ButtercreamMy Profile

  21. Debra Pearson says:

    What is the IACP?

    • Debra, read the badge in my right sidebar area (scroll down under ‘Badges’) and click the link. It will take you there! 😉

  22. I don’t get it. You want us to make your cornbread mix and keep it in the cupboard but when we make this cornbread we must make another batch without the oil??? Huh.I guess I am kinda wondering what the point of making the mix is if there really is no recipe for using it. It does not make sense. The corn bread looks great.

    • Hi again, Rebekah! I’m sorry you don’t get it. This recipe will work just fine with our Homemade Sweet Cornbread Mix made with oil. Perhaps I should update the recipe stating this to make this clear. It is only a little over 1 tablespoon of oil we are talking about in the recipe. Had I left the oil in, I would have been slammed with people concerned there is too much fat in the recipe because there is already a stick of butter in it as I reverse-engineered my grandmother’s recipe. That 1 tablespoon of oil, divided by nine (9) servings, is minimal per serving. But, folks get in a tizzy in the crazy world of “low fat”. Also, by leaving the oil out, it provides the option to store the mix in the pantry versus the refrigerator. If you read the article, I was in a major hurry to post this recipe to the blog out of kindness for a loyal reader who would appreciate having the recipe prior to the Thanksgiving Day holiday. At the time, I was insanely busy preparing for my own family’s holiday feast. I can see now that I should revise the recipe to provide these options and make these points clear. Thank you for bringing this to my attention and for stopping by. Happy baking!

  23. I was so thrilled when i read this been along time since i had good cornbread and this is gluten free well lady sooooo happy i found you
    thank you thank you
    diane

    • Thank you, Diane. My pleasure. I’m glad you like the recipe and I hope you make it soon. Thanks for stopping by and happy gluten free baking!

  24. Janice Seimears says:

    where can you get the sweet cornbread mix. I’ve never heard of it, but would like to try it. looks yummy. I live in Kansas, not sure it is here.

    • Hi there, Janice! Thank you for writing. To answer your question… The sweet cornbread mix listed in the recipe is actually a link to my recipe for Homemade Cornbread Mix here on the blog. All you need are the ingredients and a few minutes in the kitchen to whip it up! Thanks again for writing and happy cornbread making!

  25. sooo moist and yummy! Drizzle honey on it because you for sure can’t spread as it falls apart. I have always had dry cornbread and wanted to find a moist one. this will now be my go to recipe! I used regular sugar in the mix and regular grocery buttermilk and it worked fine. We were feeding some boys who were visiting from around the United States. One kid from a small town in Kentucky must have eaten half the pan. He just kept saying ‘mmm, mmm, I haven’t had cornbread this good since I left home. It’s all so dry around here’ It passes Kentucky standards 🙂

    • Well, thank you Kristen for writing! I’m so glad you and everyone else enjoyed this recipe for Sweet Buttermilk Cornbread. I owe it all to my grandmother! It’s nice to know that we’ve received the “Kentucky Stamp of Approval”! 😉

  26. Jerrika Grissette says:

    Hi I was wondering if it was exactly mandatory to use Organic Buttermilk or can I use Regular butter milk

    • Hi Jerrika! You may certainly substitute regular buttermilk for the organic buttermilk called for in the recipe. I only use organic buttermilk and called for it in this recipe with a gluten-free option because some regular buttermilks contain wheat-derived additives as a thickening agent. Organic buttermilk has no additives. Thank you for this important question. I will be certain to update the recipe noting that the substitution can be made with regular buttermilk. Happy baking!

  27. Jerrika Grissette says:

    So I am sure that it is also okay for me to use regular Granulated sugar because I am not using the gluten free option. sorry for so many questions I just want to make sure it will still comes out fine looking beautiful like yours. haha

    • Hi Jerrika! Yes, you certainly may use regular granulated sugar in this recipe. This goes for the the oil as well…use your favorite vegetable, nut or seed oil. Have fun baking!

  28. Just made these and they turned out so moist and delicious! Thank you! I will definitly be making these again! I was wondering if you had nutrition information for your recipe or a rough estimate on how many calories are in each muffin?

    • Hi Sandy! Thank you for writing. I’m so glad you enjoyed this recipe for sweet cornbread. It is a family favorite! As for the nutrition information, I do not offer that on my blog. Perhaps you could use an online tool to calculate it for you? Thanks for stopping by!

  29. Iris Switzer says:

    I make homemade cornbread all the time and when I saw the picture of your cornbread with a recipe I was excited to try it. I made the cornbread with your recipe twice and it didn’t resemble the picture at all. It was the same texture as any other cornbread. It did not have that cake-like texture which would have been the appeal. I didn’t like the color of the cornbread either. Probably because it has equal parts cornmeal and flour. The taste was ok.

    It’s all very strange.

    • Hi there, Iris! Thank you so very much for writing and for reminding me to include the recipe variations for Buttery Sweet Cornbread Cake and Buttery Sweet Jalapeño Cornbread Cake. I completely “spaced” and forgot to include them in the Notes section of the recipe when first published here on the blog. (I was focused on the gluten free option.) If you and your family enjoy buttery-moist, honey-sweet, light and fluffy cake-like cornbread, this cornbread cake recipe is for you! I hope you will try the recipe soon. It is beyond fabulous and has been a favorite at our house since July 2011 when I set out to create a copycat recipe of our favorite sweet cornbread from Bonge’s Tavern in Perkinsville, Indiana. Thanks again for the reminder and happy baking! 🙂 P.S. If you did not like the color of your cornbread, use bleached flour instead of unbleached and granulated sugar instead of organic granulated cane sugar. That should help!

  30. Hi Stacy, I recently moved to East Tennessee, where they take their cornbread very seriously! In the past, I would have just used a box mix. (I know… horrible!) But, that is a crime here. I have tried a couple of other recipes and stumbled upon yours today when I did a quick search. Well, I will search no more! I am not a cook… or a baker… This recipe is, by far, the best we have had. I made the mix using regular ingredients as listed. (No organics or unbleached flour… i used what was in my pantry. I had to substitute vegetable oil because I didn’t have safflower oil.) It came out better than good. Oh, and I only read your tips after it was in the oven. I was worried about it being dry because I wasn’t careful in measuring the mix. But, there was not issue. It was light and moist. I have plenty of the “mix” remaining and will store in the fridge. However, it won’t be in there for long, as I am sure that I will be making lots of this cornbread. My next batch is going to have the jalapeños added. Thank you for sharing! Can’t wait to try more of your recipes.

    • Hi there, Judi! My pleasure. Thank you for taking the time to write and share your experience with this recipe for Grandma’s Sweet Buttermilk Cornbread. I am so glad to know that you appreciate good cornbread and that you enjoyed this recipe of mine. The beauty of it is that not only is it free of additives, it can be made gluten free should you ever have the need to prepare it that way for guests. I hope you will also try my recipe for Sweet Honey Corn Pudding using the Homemade Cornbread Mix recipe. It’s perfect for summer cookouts and goes phenomenally well with anything barbecue. Thanks again for writing and happy baking!

  31. Just made this and it is light and moist as advertised! Thanks for this recipe, because I’ve been looking for a light cornbread recipe for literally years and this is the first one I’ve found that I didn’t find dry and dense! 🙂

    • Thank you for writing about your positive experience with our recipe for Grandma’s Sweet Buttermilk Cornbread, Lia! Enjoy! 🙂

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