Classic sweet easy buttermilk cornbread with a hint of honey is the perfect side to chilli’s, soups or stews! With crispy, crunchy, buttery edges and the most amazing soft, fluffy centre!
This easy buttermilk cornbread is hands down my favourite cornbread passed down to me from my mother’s tattered collection of recipes, and tweaked only slightly to make it even more incredible — if that’s at all possible! Plus, it’s so versatile it can be made in either a skillet or baking dish and all prepared in ONE BOWL!
BUTTERMILK CORNBREAD
There has long been a debate whether cornbread should have sugar added into cornbread or not, depending on what part of the great US of A you are from. Having tried and tested both, using many different recipes on the web and in recipe books through the years, I have to say I’m more partial to sweet cornbread.
This recipe is definitely for people who prefer a sweeter cornbread in comparison to our traditional cornbread recipe. There’s something about a crispy, crunchy buttery crust, with a soft and fluffy inside that is so addictive. It could also simply be that I’ve been raised with sweet fluffy corn bread to accompany our families chili recipe, while also eating slices of it for breakfast.
One of my favourite things about cornbread is that you can slap on some butter and eat a slice as is, or you could cut it up into smaller pieces to create a Cornbread Dressing. You could even dunk a piece in our shakshuka eggs in tomato sauce with sausage, our creamy pumpkin soup, or our cauliflower soup.
Personally, I enjoy warming it up and eating it while it’s oozing with melted butter.
Mmmmmmmm….. butterrrrrr….
If you’re feeling especially adventurous, try lathering it in our famous garlic butter.
Whichever one you go for, you need to try this easy buttermilk cornbread at least once in your life. It may just convert you from savoury to sweet!
You don’t need any baking skills to pull off a great cornbread. Just one bowl, a whisk or a wooden spoon, and a nice hot cast iron skillet. We have also used baking dishes in the past, but I have to say a skillet is where it’s at if you have one. If not, baking pans or dishes are just as good.
HOW TO MAKE BUTTERMILK CORNBREAD
- The most important part of making cornbread into something absolutely spectacular is heating up your pan or dish in a preheated oven before doing anything else. THIS is where that amazing crisp/crunchy edges come from.
- Alternatively, if using a cast iron pan, melt your butter over stovetop on medium heat (I usually do this while getting all of my ingredients ready and mixing the dry ingredients together). This way, you’re melting your butter, seasoning your pan AND heating it up all at the same time. Two birds with one stone!
- Once the butter has melted, turn the heat off but keep your skillet on the burner. This way, you allow your butter to melt slightly to add into the batter, but your skillet stays hot enough for a perfect sizzle when the batter is poured in.
- If in doubt, after you’ve added the slightly cooled butter into the cornbread mixture, place your skillet back onto your burner and turn it on again (medium heat) to keep it hot before adding the batter.
TIPS
- When whisking your dry ingredients together, make sure all of the lumps are out. It usually only takes 1 minute of whisking. Easy.
- I love using brown sugar in this cornbread recipe. It makes the cornbread so much softer in the centre while complementing the honey. If you have brown sugar (I use light brown sugar), please try it!
- I also prefer to add in a teaspoon of baking powder for extra ‘lift’. It doesn’t come out cake-y, just slightly fluffier than regular cornbread. Cornbread can be on the crumbly side… this one isn’t like that at all. However, for a denser cornbread, leave out the baking powder.
- ¼ cup of honey is perfect for this recipe! If you prefer just a subtle hint of honey, try 2 tablespoons. You may need to add another 2 tablespoons of sugar as it may not be sweet enough, depending on your sweetness preference.
- Don’t over mix your batter! This is really important, as it can make your cornbread tough.
- My favourite part? Pouring the batter into the hot skillet or dish and listening to that perfect sizzle. Like a boss.
A perfect easy buttermilk cornbread recipe…right there.
WHAT DO YOU SERVE WITH CORNBREAD?
Easy Buttermilk Cornbread
Ingredients
- ½ cup unsalted butter melted and cooled slightly
- 1 cup all-purpose flour
- 1 cup yellow cornmeal or polenta
- ¼ cup brown sugar or white granulated sugar
- 1 teaspoon baking powder optional: yields a fluffier cornbread
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk shake before measuring
- ¼ cup honey
- 2 large eggs
Instructions
- Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat ½ cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
- Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
- Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
- Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.
Sharon says
I came across this recipe when trying to find a way to use up some buttermilk on the verge of expiring. I’m so glad I did. I used a cast iron skillet, specifically a 10” one as opposed to the recommended 9”, and I got wonderful results with the recommended time of 20 mins. I melted the butter on the stovetop in the skillet itself — a great suggestion that proved to be very useful and efficient. The crust was crisp and golden brown, the top was beautifully golden too, and the texture is moist & buttery. The cool part about adding the honey is that it is sweet enough to go the dessert route, but not too sweet as to prevent you from going the savory route with toppings or add-ins. Though it is honestly perfect and moist / flavorful enough on its own, no additional butter required.
Margaret Goss says
Great recipe! I usually use boxed cornbread with a skillet but this was much tastier.
Just a side note: there’s a grammatical error on your recipe card (above). The word “chilli’s” should be written “chilis.” It’s a simple plural like stews or soups.
Tom Mozgala says
Hi Margaret,
Great to hear you liked the recipe, and thank you for the update to our post. I have fixed it; much appreciated. Happy cooking!
Dottie says
I love this recipe I have made it in the cast iron skillet and I have made cornbread muffins for a party and it was delicious both times
Pat says
Time to leave a review, 5 star many time made. True cloud pleaser. Made ahead of time with chili fir football games. Added habenaro and corn to it. Can’t go wrong on this one. Thanks so much!!!
Lance Brilliantine says
i was making this for a crowd, so used aluminum sheet pans. I heated them first in the oven, I also added some fresh corn kernals. It was simply fantastic!
Sue says
This was THE best cornbread recipe. A lot of other recipes I have tried have come out dry as sawdust but this was light and moist…delicious! Thank you for your great recipes…I always know they will turn out well.
Tosca says
This recipe has been on repeat for about 3 years now. Always a crowd pleaser, and oh so simple!! Bring this to Thanksgiving for a simple yet impressive and DELICIOUS side!!!!
Rosalee Adams says
this sounds yummmmmmmmmy but wondering if I can sub agave for honey?
Thanks so much for any assistance
Georgia Knowles says
Hey Rosalee, I can vouch this is a super yummy recipe and you can definitely use honey for that extra sweet flavour! Hope you enjoy 🙂
Zoey says
This is easily the best cornbread I’ve ever had, and it’s so quick and easy to make. I followed the recipe exactly and it came out so moist and chewy, but with the perfect crispy golden crust on the outside. I don’t have a cast iron, so I used a ceramic baking dish. I was nervous because I didn’t get a “sizzle” when I poured the batter in, but the crust formed perfectly and it didn’t burn at all. The bread also slid right out of the dish with not a bit of sticking. The added honey flavor is perfect, and the melted butter in the recipe makes the cornbread taste like it was heated with butter before serving. I’m a huge cornbread lover, so this recipe was a game-changer for me. It’s also just as moist and delicious the next day.
Sharon says
I also was nervous because I didn’t get the sizzle (though I did test with water droplets first and got a sizzle then). I second your comment that the lack of sizzle didn’t seem to affect the end result – a lovely browned crust, super moist and buttery, slightly sweet interior!