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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
- 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.
Pro Tips For Perfect Buttermilk Cornbread
- When whisking your dry ingredients together, make sure to get all the lumps out. It usually takes just 1 minute of whisking. Easy.
- I love using brown sugar in this sweet cornbread recipe. It makes the cornbread so much softer in the center while complementing the honey. If you have brown sugar (I use light brown sugar), please try it!
- I also prefer to add a teaspoon of baking powder for extra lift. It doesn’t come out cakey, just fluffier than regular cornbread. Cornbread can be on the crumbly side, but this moist cornbread recipe isn’t like that at all. However, for a denser cornbread, leave out the baking powder.
- A quarter cup of honey is ideal for this honey butter cornbread recipe! If you prefer just a subtle hint of honey, try 2 tablespoons. You may need to add another 2 tablespoons of sugar if it isn’t sweet enough for your taste.
- Don’t overmix your batter! This is really important because overmixing makes your cornbread tough.
My favorite part? Pouring the batter into the hot skillet or dish and listening to that sizzle. Like a boss.
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.
Recipe FAQ’s
Dry cornbread is usually caused by overbaking, too much flour, or overmixing. Measure carefully and remove it from the oven as soon as a toothpick comes out clean to keep your easy cornbread soft and tender.
Absolutely. Reduce the sugar slightly if you prefer a more savoury finish. The honey in this great cornbread recipe is there for balance, not to make it taste like cake.
You can. Slice it first, wrap tightly, and freeze for up to two months. Reheat in the oven rather than the microwave to preserve texture.
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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.
I have tried several cornbread recipes and have found this one to be my favorite.
For those who don’t like crumbly, prefer moist, this is the recipe. One can adjust the sweetness as desired, which makes.this a versatile recipe.
Thank You for Sharing
Hi Kenneth! I’m so happy to hear you enjoyed this recipe.
I like to use half blue cornmeal and half yellow to increase flavor, protein, and density.
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.
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.
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!
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
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!!!
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!
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.
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!!!!
this sounds yummmmmmmmmy but wondering if I can sub agave for honey?
Thanks so much for any assistance
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 🙂
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.
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!