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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.
- 1/4 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?
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Easy Buttermilk Cornbread
Ingredients
- 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
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 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.)
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was as described, Easy. Cornbread often seems to be very dry but this one was moist and delicious. I bet you won’t be able to have just one piece.
Finally, the cornbread recipe I’ve been searching for! I like mine a little sweet and this was just right. It’s perfect all around. Followed recipe exactly as written but baked in a loaf pan at 350 degrees instead. Will try in cast iron pan next go around. I love it for breakfast or afternoon snack with coffee. Thanks for a great recipe!
I used cornmeal, substituted honey with maple syrup but used 1/2 the amount and added some diced jalapeño. It was a hit! Thank you so much!
Hi Carmen, that’s fantastic to hear! Your creative twists with cornmeal, maple syrup, and jalapeño sound delicious. I’m thrilled it was a hit! If you ever explore more variations or have any questions, feel free to share. Happy cooking!
Great cornbread! Definitely my go to recipe. One note: if you’re going to do it in a square pan, use an 8 inch if you want the same thickness and baking time as a 9″ round. 9″ round is 63.6 square inches, and 8″ is 64 square inches (very close). A 9 inch square will cause the height of the batter to be less and it won’t get as thick and fluffy, and you could potentially overcook.
I made this for supper to go with my home made pea soup. It instantly became a family favorite, and I will definitely be making this again. It is a perfect compliment to comfort foods such as soups and stews. Definitely would give this recipe 5 stars.
Best ever cornbread! I add half a can of drained kernels for texture. No need to ever add butter or honey on top–there is enough baked in that this cornbread is absolutely perfect on its own. Thank you for sharing.
Delicious. Added blueberries to boost healthy factor. Yummy and beautiful. Good with chili, leftover muffins great for breakfast.
First time making real cornbread and so glad I picked this super delicious recipe!!! So glad you posted it!! Thank you so much!!! I will most definitely be making this again and again.
This was so good! The cornbread was so moist and didn’t fall apart. I will definitely make it again!
Seems delicious. I will give it a whirl because I can’t seem to find my favourite which uses cream of corn and chopped up green onions in the mix.
Look up Mexican Cornbread