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Buttermilk Cornbread

Prep Time:15 Minutes
Cook Time:20 Minutes

Nutritional Information

This fluffy cornbread recipe uses buttermilk instead of milk, giving it a unique and delicious flavor!


  • 1/2 cup butter, melted
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • Dizzy Pig Pineapple Head Rub, as desired


  • 1. Preheat the EGG to 375 degrees F using indirect heat. Grease a muffin pan.
  • 2. Combine butter and sugar in a mixing bowl. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  • 3. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828