I want to share with you today our favorite cornbread recipe. This buttermilk cornbread recipe comes from my sister, Janel. It is absolutely amazing! Thanks so much for sharing this with us.
Buttermilk isn’t something that Sydney and I are fond of at all. We always thought it was kind of nasty….shhhh! However, since we have been baking with it we have a new respect and appreciation for buttermilk. It really does take your recipes to a whole new level. However, that being said, we still don’t want to drink it! Just so we are clear. 🙂
This buttermilk cornbread recipe is so buttery and sweet. It is the best recipe that we have tried so far. We can’t say enough about how good it is.
Don’t Melt the Butter
One tip for making this cornbread is to use softened, not melted, butter. If you can remember to set the butter out a couple of hours before making this cornbread it is really helpful. If you forget and do need to soften it, place in the microwave in ten second increments. Stir in between. Make sure to stop cooking before it melts!
Ways to Eat Buttermilk Cornbread
One of our favorite ways to eat cornbread is with butter and honey. Just place a square of cornbread on a plate and put some butter and honey on top. So good!
We also love to have cornbread with our chili. Check out our favorite Oh So Good Chili recipe to pair with it. The buttery, sweet cornbread is the perfect coupling to our delicious chili! If you like chili and cornbread you will definitely enjoy this pairing!
I have to give a shout out to my dad. His very favorite way of eating cornbread (which I find utterly disgusting, by the way) is taking a large, cold glass of buttermilk or milk and breaking cornbread up in it. He then proceeds to eat this “lovely” concoction with a spoon. This article wouldn’t be complete if I didn’t share that little tidbit with you. 🙂
Thanks again to Janel for sharing her recipe with us!
We hope you all have a great day full of wonderful food!