Quick Buttermilk Cornbread
Total TimePrep/Total Time: 30 min.
Very good! who doesn't like cornbread fresh from the oven. Made the recipe, but did cut brown sugar in half after reading the reviews, glad I did. Also used melted butter instead of canola oil. Definitely a full pan, next time I will try to bake in 11 x 7 pan. A definite keeper, thanks Judy
This was so yummy! I only added 1/3 C regular sugar, and left out the brown sugar. I also used butter instead of oil (personal preference). It was SO moist and tasty! Thank you for sharing!
This cornbread is delicious! I love the flavor that the brown sugar gives the bread. This was easy to make and I am sure that I will make it more often!
This corn bread was very good, but it was very sweet. I usually like sweet corn bread, but this was almost like a dessert. Still excellent though.
No comment left
I was intrigued by this recipe. While I put sugar in my cornbread, I have never put brown sugar in it. Since I don't like my cornbread overly sweet, I did cut the amount of sugar. Good recipe. Will probably make again.
I made a half-batch of this cornbread for breakfast today, using a 6-inch round pan and reducing the cooking time to 18 minutes. It's a great recipe, which I'll be tagging to use again. The brown sugar flavor is almost syrupy, the texture is moist, and the crust was perhaps the best I've ever achieved on cornbread.
I like my corn bread on the sweet side. This recipe fills the bill for that! I also like cornbread to be thick and moist and this one is! Will make this my go-to recipe for corn bread.
I made this gluten free by substituting gluten free flour blend for the flour. I also reduced the sugar to 1/2 cup. I used oil instead of butter. It was light and sweet and beautiful!!
I've been trying different corn bread recipes trying to find one more like the moist sweet breads we get in restaurants. This one is the closest so far. I used a square glass pan and baked it for around 30 minutes. Baking times are different for glass and aluminum pans.