Tuesday, June 30, 2009


My family loves sweet cornbread. When I was a young girl my best friend mother made cornbread for her family. I remember eating it for supper and then we would eat it for breakfast. She would give us a piece in a bowl with milk poured over it. This was the first time I ate cornbread this way. I didn't think I would like it, but to my surprise it was delicious. Now my grandchildren and me eat it this way as a treat for breakfast. Hope you enjoy this sweet cornbread as much as I do and share it with the ones you Love. Remember what you make with all your heart n soul is made with Lots of Love.

Sweet Buttermilk Cornbread

1/4 cup butter ( melted, slightly cooled )
2 eggs
2 cup buttermilk
1 cup cornmeal
2 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt

Preheat oven to 400 F.

Grease a 9 x 12 inch baking dish.

In a med. bowl mix butter, eggs and buttermilk, set aside

In a large bowl combine cornmeal, all-purpose flour, sugar, baking soda, baking powder and salt.
Add buttermilk mixture to cornmeal mixture blend together, a few lump will remain.
Pour into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.

serves 12


  1. Buttermilk makes cornbread so tender

  2. Yum, cornbread. Thanks for sharing a family recipe with us and for linking up to Tempt My Tummy Tuesday.

  3. I love corn bread too...haven't made it in along time,I'll use your recipe this week