Classic Sweet Easy Buttermilk Cornbread with a hint of honey is the perfect side to chili’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!
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 types, 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.
There’s something about a crispy, crunchy buttery crust, with a soft and fluffy inside that is so addictive, with a perfect amount of honey. It could also be simply that I’ve been raised with sweet fluffy corn bread to accompany our families chili recipe, while also eating slices of it for breakfast.
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Especially when warmed up and oozing with melted butter.
Mmmmmmmm….. butterrrrrr….
Whichever one you go for, you need to try this one 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 its at if you have one. If not, baking pans or dishes are just as good.
How To Make The Best Easy 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 edge begin.
- 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 more 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.
- 1/4 cup of honey is perfect for our tastes in this! 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.
Prefect Sweet and Easy Buttermilk Cornbread…right there.
Meals ideas to serve your cornbread with!
Chili
Beef And Guinness Stew
Slow Cooker Beef Stew
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Easy Buttermilk Cornbread with a hint of honey is the perfect side to chili's, soups or stews! Crunchy buttery edges with a soft and fluffy centre!
- 1/2 cup unsalted butter melted and cooled slightly
- 1 cup all-purpose flour
- 1 cup yellow cornmeal (or polenta)
- 1/4 cup brown sugar (or white granulated sugar)
- 1 teaspoon baking powder (optional: yields a fluffier cornbread)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk shake before measuring
- 1/4 cup honey
- 2 large eggs
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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 1/2 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.)
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In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
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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).
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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.
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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.
If you don't have buttermilk, you can make your own! Add 1 tablespoon of white vinegar (or fresh squeezed lemon juice) to 1 cup of room temperature milk (full cream, 2% or skim can be use). Mix together and let sit for 5 minutes. Done! Prepare your 'buttermilk' as step one of this recipe to ensure it has soured enough before adding to your mixture.
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Mali says
This recipe is perfection! Thanks so much Karina. Love from 🇨🇦
Mary says
Can you make this into muffins?
kevin noecker says
Hello its sunday Jan 20th 2019 I just bought a new oven and your cornbread recipie was the first thing I baked.The cornbread turned out GREAT ! Keep up the delicious work, thanks Kevin.
Karina says
Thank you Kevin!
Jenn says
Wow, Yum! I’m from Canada and we don’t eat much cornbread up here. I’ve only had it once before and thought it was meh. I wasn’t sure about the idea of sweet cornbread but made your recipe using brown sugar and all the honey. The only change I made was half all purpose flour and half whole wheat flour. It turned out amazing. Perfect with my turkey chilli!
Susan Barclay says
I’ve made this three times so far and it is the best cornbread I’ve ever had. I doubled the recipe for a big family chili night and everyone raves about it. So easy too! I’m not a great baker but this comes out perfect every time. I’ve done it in the heated, buttered cast iron pan and also in a regular baking pan. Both are good but the cast iron method is a little better – brown and crisp on the outside. Just the right amount of sweetness. The leftovers heat up nicely in the toaster. Yum!!
Jenn says
Hello! When you doubled the recipe did you bake for longer??
Venus says
The best cornbread I have had in a long time & this is coming from a Mississippi baker.
Gwyneth alberta says
My grandmother was born in Missouri in 1892. She always served it with golden corn syrup n fricassed chicken. Unbelievable
Peggy says
Best cornbread recipe EVER! I made this the other night and it was so delicious that I was asked to make it again last night. Very moist and buttery. This recipe is a keeper, thanks!
Dianne says
Excellent recipe. First time trying and it was gone in no time as everyone loved it. Thanks for sharing
Lauren says
Can I use a 10-inch skillet, instead of a 9-inch skillet as noted in the recipe?
Or would it come out too thin?
Karina says
It will be thinner and you will want to adjust the timing on baking but other than that, it will be great! Let me know how it turns out! XO
Elaine says
I tried the 10-inch skillet and baked it for exactly 20 minutes in a regular oven. It was perfect. Not too thin at all. Thank you for the recipe! This will be the only one I use from now on.
Karina says
Elaine,
That is awesome to hear. So glad this worked out for you. Take care.
Cheryl says
I want to make this recipe tomorrow but I can’t see to wrap my head around the directions regarding butter. I think I would need to butter the pan and heat. The half cup of butter in for the batter? I am correct?
Karina says
You will melt the butter mixture at first then you will add it to the well when asked for butter. Hope that helps! XO
Joy says
Hi, was looking at your buttermilk cornbread recipe. Just wondering if using this recipe, can I use a mini square muffin tin to bake 5is?
Karina says
Yes, that is a great idea and so fun! Let me know how it all turns out for you! Thanks so much1 XO
Stephanie says
I’m planning to make the recipe this weekend, it looks fantastic! I absolutely love having corn kernels in my cornbread, would you recommend I just mix some whole Kerman’s or add creamed corn?
Karina says
Either would actually work great! I would love to hear how it turns out and which one is best! XO
carlo says
Hi if you add the 1/2 c melted butter directly to pan, do you still add the 1/2 c to the batter?
Karina says
NO, that is the only butter. You do add the buttermilk though. Hope that helps! XO
SIlla says
Can I use dairy free milk instead of buttermilk,?
Karina says
Yes, it will have a different consistency and maybe taste. It should still be good. Let me know what you think! XO
Diana Wiggins says
OMG. Its is soooo good I didn’t have regular butter but I had salted butter no honey I just added a little more sugar the salty sweet buttery taste so nice together. Thanks
Amanda says
I need to make a large sheet pan for work. I was wondering if I should triple or quadruple the recipe?
Karina says
Yes you will want to triple it. I have not made it that way but that sounds perfect for feeding a crowd. Let me know how it turns out!
Jenn says
Thank you for posting your yummy recipes! I’m not much of a baker and this is my first time making cornbread… but I made this last night (in your words) like a boss! It was so good my husband and I ate the whole thing, and I made another one today LOL!!!
Claudia Brown says
Best cornbread ever!!!! I din not have all purpose flour but self-rising flour so I didnt add the baking powder nor the baking soda. My husband loved it!! Thank you. Next time i will make it same as the recipe and will see differences as of right now we are very pleased!
Karina says
That is awesome! I am so glad that you enjoyed it all! Thank you for sharing and following along with me! XO
Terri Molini says
Love your recipe. I like to add savory to the sweet bread.
Here are my adds:
1 – small can of creamy corn
1 – jalapeno, diced small
1 or 2 medium sized shallots, diced small
* Saute the jalapeno and shallots until they are well cooked. Then add the three items to the wet mixture. These will add a nice kick to the sweet bread.
Marina says
Oh my goodness your cornbread is the best I have ever tasted! Thank you so very much.
Kimberly C. says
I have made a LOT of different cornbread recipes in my lifetime…..this is absolutely, hands-down one of the best! Moist, flavorful, the brown sugar hit it out of the park! Thank you!!
Karina says
YAY! That is exciting! Thank you so much for letting me know! I am so glad that you enjoyed it! XO
Jen says
Great recipe (and I’ve tried quite a few cornbread recipes)! I cut the honey approximately in half, and used oil in lieu of butter (didn’t have butter). It was moist and delicious. Got rave reviews from everyone at a family gathering.
Karina says
That is great to hear! I am so glad that you got rave reviews! Wahoo!! That is a plus! XO
Alla says
Hello. I can not find an actual recipe! The text about how good this bread is followed by users comments. But the recipe itself dissapered. What happened? I’ve made this bread before and it was awesome.
Karina says
Hi Alla, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO
Vera says
Moist – Tender – Light – Fluffy – Great Crust Around the Edges – I do NOT like a dense cornbread!
I have to admit I was a bit skeptical at first because the batter seemed very watery when I put it into the pan, but it baked up perfect! I followed the recipe exactly using the brown sugar and the baking powder. I combined the buttermilk, eggs and honey together before adding to the dry ingredients. I used a 9 inch round pan, and I did heat it in the oven as recommended. I think preheating the pan is what makes that delicious outer crust. Baked for exactly 20 minutes.
Ilissa says
I made this with about half the amount of butter (it was all I had left) and gluten free flour and gluten free cornmeal (husband had a gluten allergy). Mine took 22 minutes to bake in a 9in round cake pan.
It. Was. Delicious!!
Karina says
That is great to hear! Thank you for sharing with everyone!
Robin says
Oh this was sooo good! It baked up tall (I used my #6 iron so it was more like an 8″ pan) with a moist and tender crumb. We loved how it sliced neatly too, and didn’t disintegrate into a pile of crumbles when you try to butter it, like the boxed stuff does. Can’t ever go back to prefab now – no contest! TY
Karina says
YAY! I am so glad that it worked out well for you and you enjoyed it! Thanks so much for sharing and following along with me!
Pam says
I grew up in the South eating lots of cornbread, but this is the best cornbread recipe I have ever tasted! Thank you for sharing!
Tymeron Smith says
That is a great compliment! Thank you so much! I am so glad that it brought back memories for you and turned out to be delicious! Thank you for sharing!
Jen says
Made in the cast iron skillet, used about 2/3 as honey as called for. My husband, who was a cook, said it was the best cornbread he’s ever had!
Tymeron Smith says
YAY!! That is a bonus when the husband approves! Thanks so much for sharing!
Tracy says
So good! Followed the recipe exactly and wow!
Shantay says
This cornbread is absolutely perfect! It’s now my go to recipe for sweet cornbread.
Tymeron Smith says
YAY!! That is awesome! Thanks so much for sharing!
Lisa Huff says
Sounds delicious!
Renuka says
Amazinggg recipe! So simple and easy. My first time ever making cornbread. Used a 8″ square baking pan. Was perfect. I can’t stop eating it, even though I’m not supposed to eat flour! 🙁