September 22nd, 2013

Buttermilk Cornbread

Buttermilk Cornbread

I like serving cornbread as a side dish with homemade soups, especially soups made with dried beans or lentils such as Slow-Cooker Split Pea Soup.  I used to just use the recipe on the back of the box of cornmeal, and it was alright.  But one day I came across a recipe for “Grandmother’s Buttermilk Cornbread” at  It had a 5-star rating, so I decided to give it a try.  It’s definitely better than the recipe on the cornmeal box, which makes me wonder why it is that when you use recipes from the backs of boxes, bottles, cans, and jars, they’re just okay.  It seems like when a company makes a product, they ought to have the very best recipe of all.  They should know how to use their product better than anybody else, but I certainly haven’t found that to be true.  For instance, if you make chocolate chip cookies, and you use a recipe on the back of the package, you’ll end up with some good cookies, but are they the best chocolate chip cookies you’ve ever had?  Definitely not.

Anyway, if you’ve made cornbread in the past and you’ve always used a package recipe, try this one.  I think you’ll agree it’s better.   And be sure to serve it warm with butter and honey!!!

Buttermilk Cornbread

Posted under Breads

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Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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