Sugar and Spice Buttermilk cornbread

This is my go to cornbread recipe. Been making it for a very long time.

My son loves this cornbread recipe that he got at school. So, we have this every time we have Chilli or soup beans.

This recipe uses American cups, so 1 cup = 250 ml. If you don't have buttermilk, add 1 tablespoon of lemon juice to 1 cup of milk and let sit for 5 minutes before using. This recipe yields enough cornbread for a 20 cm square pan. Recipe by Megumi.

https://tonisrecipes.com/honey-butter-cornbread/

If you like corn, this cornbread is heavy in it. The Tobasco gives a noticeable bite to it, too.

This is more Southern style. Emphasis on the corn, not the sugar. And the medium grind corn meal gives it a good, toothsome bite.

This is absolutely my favorite cornbread recipe I've come up with. It is very moist thanks to a little oil added in the batter and a little extra sweet with sugar and honey added in. Your family will devour it!

This is my grandma's recipe, it's different from american cornbread; I never tried it sweet. I usually eat it with yoghurt or soup

This recipe makes a really good, dense, rich cornbread with loads of flavor. We serve this with soups, bean dishes, or with just about anything really. There's never leftovers at our house.NOTES:Milk can be substituted for the buttermilk if needed, but the flavor will be lighter. Also milk is thinner than buttermilk so you'll need less of it. Leave out a few tablespoons and adjust after it all comes together. Also omit the baking soda since you've removed the acid buttermilk brings to the party.I cook mine in cast iron and its great that way because of the fantastic crust that develops. You could probably cook this in pyrex but it won't be as good :)

Very flexible recipe. We usually add diced peppers for a little heat. NOTE: You can make your own buttermilk by adding a couple tablespoons of white vinegar to the milk and letting it curdle for ~10 min. Or you can just use milk.

This turned out really good I made this just because I was wanting some cornbread, but I wanted to make it a bit differently. Loved the flavor. Mmmm buttery! :hungry

This gem came from my Nana's cookbook, which holds a plethora of very old recipes - some from before the Civil War

This recipe is from the corn meal bag. I have used it for years.

A classic...

A family favorite from many years past!

Phil’s recipe

I came up with this recipe because whenever I have cornbread, I always wish it could be fluffier and less sweet.These aren't that sweet, so they're great to have with your main meal. You can also serve them with chili beans. Adjust the amount of sugar to your liking!I used a gas oven. Adjust the cooking time according to your oven. Recipe by Miniature basil

Not too sweet, this is perfect for breakfast, brunch, or dessert - anytime blueberries are plentiful!

Brown butter, maple syrup and crispy crust make this cornbread packed with flavor.If you have whole milk that is slightly aged, use it to give your cornbread some real depth of flavor.

Sage and Pork is always gone together. I served this with beans and burger with onions.