Best Ever (Buttermilk) Corn Bread

Made  times

"This is the best corn bread recipe ever! An old recipe dating back to at least the thirties when my great aunt from South Carolina wrote it down. Perfectly delicious! Rich with "corny" flavor but delectably moist. You will not be dissapointed. The only thing I added was a touch of sugar (since I'm a Yankee and like my cornbread with a touch of sweetness).... I've tried others (recipes) and this one is still the best!"
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40 min. 10 servings yields 1 loaf
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees.
  2. First melt butter by cutting into pieces and melting in skillet or microwave untill just melted (don't overcook). Next set aside to cool a bit.
  3. If "making" buttermilk mix acide (lemon juice etc.) and milk together and set aside.
  4. Mix the dry together be sure to look out for any lumps.
  5. Put dry skillet or dish in oven.
  6. Next beat egg, butter and buttermilk and sour cream together in bowl untill mixed.
  7. Now mix in dry ingredients untill just mixed DO NOT overmix batter it will make a tough bread..... just mix untill mixed (a few lumps will be left).
  8. Now set aside and remove dish or skillet from oven. Put in the rest of the butter.... (it will sizzle and melt) be sure to coat sides. Pour corn bread mixture into hot pan. Put in oven and bake 15-25 minutes (15 about for a glass dish).... untill lightly golden brown on top. Toothpick should come out clean. Serve piping hot and enjoy!
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