Easy Buttermilk Cornbread (Best Sweet Cornbread)

Classic sweet, easy buttermilk cornbread with a hint of honey is the perfect side to chili, soups, or stews! It bakes with crispy, buttery edges and a soft, fluffy center.

This easy buttermilk cornbread recipe is hands down my favorite cornbread, passed down to me from my mother’s tattered collection of recipes and tweaked only slightly to make it even better (if that’s at all possible!). Plus, this moist cornbread recipe is so versatile you can bake it in a skillet or a baking dish, all prepared in ONE BOWL!

Buttermilk Cornbread

There has long been a debate about whether cornbread should have sugar added, depending on which part of the USA 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 a sweet cornbread recipe.

This recipe is definitely for people who prefer a sweeter cornbread compared to a 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 cornbread to accompany a family chili with jalapenos recipe, while also eating slices of it for breakfast.

Why This Recipe Works

• Not too sweet, not too savory: A touch of honey enhances the cornmeal without overpowering it. This buttermilk cornbread recipe is sweet enough to be crave-worthy, yet savory enough to sit proudly next to chili or barbecue.
• Moist, Tender Crumb Every Time: Using cornbread with buttermilk keeps the center soft and fluffy instead of dry or crumbly. It stays moist for days, which is rare for quick quick breads.
• Crispy Edges: Baking in a preheated skillet or buttered dish creates buttery, lightly crisp edges for that bakery-style finish.
• One Bowl, No Fuss: This easy buttermilk cornbread is prepared in one bowl with simple pantry ingredients. There’s no excuse not to enjoy this amazing cornbread.

Ingredients That Make This Cornbread Shine

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• Buttermilk: The acidity tenderizes the crumb and reacts with the baking soda for lift. It is the reason this buttermilk cornbread recipe bakes up soft and fluffy instead of dry and crumbly.
• Yellow Cornmeal: This gives the cornbread its structure, color, and signature texture. A medium grind delivers bite without turning gritty, which is essential for a proper, easy cornbread.
• Unsalted Butter: Melted butter adds richness and creates those buttery edges. It also carries flavor through the crumb so every bite tastes rich and full.
• Honey: Just enough to enhance the natural sweetness of the cornmeal without overpowering it. It helps keep the center moist while giving this best buttermilk cornbread recipe its subtle warmth.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Buttermilk Cornbread

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 savory to sweet! You don’t need any baking skills to pull off the BEST CORNBREAD. Just one bowl, a whisk or a wooden spoon, and a nice hot cast iron skillet. I have 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.

The most important step is heating up your pan or dish in a preheated oven before doing anything else. This is where those crisp, crunchy edges come from. Alternatively, if you are using a cast iron pan, melt your butter or shortening over the 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 the 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 allows the butter to cool enough to add to the batter for essential moisture, while your skillet stays hot enough for a sizzle when the batter is poured in. If in doubt, after you’ve added the cooled butter into the buttermilk mixture, place your skillet back onto your burner and turn it on again to medium heat to keep it hot before adding the batter.

What To Serve With

This buttermilk cornbread was made for comfort food nights. Serve it warm alongside slow cooker chili and let it soak up all that saucy goodness. It also pairs beautifully with creamy roasted tomato basil soup, where the subtle sweetness balances the acidity of the tomatoes.

If you want something heartier, serve it with beef and Guinness stew. The tender beef and deep gravy practically demand a slice of this buttermilk cornbread recipe on the side. Honestly, this easy cornbread turns any dinner into something that feels just a little more special.

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