Buttermilk Cornbread

Do you ever dream about food?  I do.  Sometimes I dream about slow roasting meats sizzling over a fire or savoring a perfectly baked pastry.  Other times I dream about chocolate pudding and slathering it all over my body.

Let’s not get into that right now.

More recently I dreamt about cornbread.  Cornbread with a brown, crisp yet chewy crust that is fluffy and springy in the middle and has just the right amount of sweetness to it.  This is that recipe.

This is a very light and moist cornbread unlike other cornbread recipes I have made that are dense and heavy.  When I eat this, I feel like I still have room for a rack of BBQ baby-back ribs.

I usually double this recipe and bake it in a greased cast iron skillet.  This way I get a nice brown crust on all sides.  This also works in a 9-inch round glass pie pan or muffin tins too, but the time will vary depending on what sort of container you use.

If your results end up being more bitter than sweet, your cornmeal may be old.  If you want awesome cornbread, you’ll need some fresh cornmeal.

Try adding jalapenos and shredded cheddar cheese to spice things up.

Recipe adapted from Trini Gourmet

Buttermilk Cornbread

Rating: 41

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yields: 12 Pie Slices

Buttermilk Cornbread


  • 2 eggs
  • 1/4 cup sugar
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cups yellow cornmeal
  • 3/4 cup frozen corn kernels
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1/4 cup melted butter, plus extra for topping
  • Your favorite local honey


  1. Preheat your oven to 375 degrees F (or 400 degrees F if you have an older oven without a ceramic top).
  2. Whisk the eggs and sugar together. In a separate bowl, mix all of the dry ingredients. Melt the butter and set aside to cool.
  3. Add the dry ingredients, alternating with the buttermilk and corn, whisking in between to mix everything evenly. Mix in the melted butter.
  4. Pour into a greased skillet or pan. Bake until the sides come away from the skillet (about 20 - 25 minutes for me). In the mean time, mix your honey with the additional melted butter to use for a topping. Turn the oven to a high broil and brown the top for about 2 minutes (watch carefully). Remove the cornbread from the oven and brush the honey butter on the top of your crust. Allow to cool and enjoy.


I love adding 2-3 jalapenos and a 1/2 cup sharp cheddar to this recipe.


World’s Best Pancake Recipe?

A couple weeks ago my friend and I made what some deem as the “World’s Best Pancake Recipe.”  Who considers this the best pancake recipe?   Who really knows.  Never-the-less we made them anyway.  Our pancakes turned out fluffy and golden brown, crispy on the outside and light and airy on the inside.  Everything a pancake should be.  Real buttermilk is absolutely key in this recipe and makes a big difference.

So is this really the best pancake recipe out there?  Probably not.  But these pancakes were pretty darn good!

Recipe courtesy of Robie’s Buttermilk Flapjacks.

World’s Best Pancake Recipe

Cook Time: 30 minutes

Yields: 6 servings

World’s Best Pancake Recipe


  • 2 cups flour
  • 2 tablespoons sugar
  • 4 teaspoons baker powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 cups real buttermilk
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 2 beaten eggs


  1. Combine the dry ingredients in a bowl, whisk and set aside. Combine the wet ingredients in a separate bowl, whisk. Slowly add to the dry ingredients and whisk until just combined.
  2. Fry in a pan with butter on medium heat. They are ready to flip when there are bubbles all over the top. Flip and finish frying until the bottom is golden brown.
  3. Top with maple syrup, fruit or whatever your heart desires.

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