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This Buttermilk Cornbread is the one you make when you want people hovering in your kitchen asking when it’s ready. Golden, crisp edges. A soft, fluffy centre. Just enough sweetness with a hint of honey to make it completely irresistible beside chilli, soups or stews.
What makes this buttermilk cornbread recipe different is the texture. It is tender without crumbling into dry sand, rich without feeling heavy, and beautifully balanced so the corn flavour actually shines. It is an easy cornbread you can stir together in one bowl, bake in a skillet or dish, and trust every single time. This is not just a good side. It is a great cornbread recipe that steals attention from whatever you serve it with.
What Makes This Recipe So Good
- Perfectly Balanced Sweetness: A touch of honey enhances the cornmeal without overpowering it. This buttermilk cornbread recipe is sweet enough to be crave worthy but still savoury enough to sit proudly next to chilli or barbecue.
- Moist, Tender Crumb Every Time: The higher ratio of buttermilk keeps the centre soft and fluffy instead of dry or crumbly. It stays moist for days, which is rare for an easy cornbread.
- Crispy Golden Edges: Baking it in a preheated skillet or well buttered dish creates those buttery, lightly crisp edges that give this a proper bakery style finish.
- One Bowl, No Fuss: This great cornbread recipe comes together in one bowl with simple pantry ingredients. No complicated steps, no unnecessary equipment, just reliable results.
Ingredients That Make This Cornbread Shine
This Buttermilk Cornbread uses simple pantry staples, but the magic is in how they work together.
- Buttermilk: The acidity tenderises 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, colour 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 golden, slightly crisp edges. It also carries flavour through the crumb so every bite tastes buttery and full.
- Honey: Just enough to enhance the natural sweetness of the cornmeal without overpowering it. It helps keep the centre moist while giving this great 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
- Preheat Oven: Preheat your oven to 200°C and position a rack in the centre. Lightly grease a 9 inch cast iron skillet or square baking dish, then place it in the oven to heat for crisp golden edges.
- Mix The Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder if using, baking soda and salt until evenly combined and free of lumps.
- Combine The Wet Ingredients: Make a well in the centre and add the buttermilk, honey and eggs. Mix until smooth, then stir in the slightly cooled melted butter.
- Stir Gently: Fold everything together until just combined. Do not overmix, as this keeps your Buttermilk Cornbread soft and tender.
- Pour Into The Hot Pan: Carefully remove the hot skillet or dish from the oven and pour the batter straight in. That gentle sizzle means you are building flavour and texture.
- Bake And Rest: Bake for 20 to 23 minutes, until lightly golden and a toothpick inserted in the centre comes out clean. Rest for at least 10 minutes before slicing so it sets properly.
This Buttermilk Cornbread was made for comfort food nights. Serve it warm alongside Slow Cooker Chili and let it soak up all that rich, saucy goodness. It also pairs beautifully with Creamy Roasted Tomato Basil Soup, where the slight sweetness balances the acidity of the tomatoes perfectly.
If you want something heartier, try 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 cosy dinner into something that feels just a little more special.
Pro Tips For Perfect Buttermilk Cornbread
- Preheat your skillet properly. A hot pan is what gives this Buttermilk Cornbread those crisp, golden edges instead of pale, soft sides.
- Do not overmix the batter. Stir only until the flour disappears. Overmixing develops gluten and makes your easy cornbread dense instead of tender.
- Measure your flour correctly. Spoon it into the cup and level it off rather than scooping straight from the bag to avoid a dry result.
- Let it rest before slicing. Ten minutes allows the crumb to set so this buttermilk cornbread recipe slices cleanly without crumbling.
- For extra crisp edges, brush a little melted butter around the inside of the hot pan just before pouring in the batter. It makes a noticeable difference.
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.
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!
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!!
Hello! When you doubled the recipe did you bake for longer??
The best cornbread I have had in a long time & this is coming from a Mississippi baker.
My grandmother was born in Missouri in 1892. She always served it with golden corn syrup n fricassed chicken. Unbelievable
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!
Excellent recipe. First time trying and it was gone in no time as everyone loved it. Thanks for sharing
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?
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
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.
Elaine,
That is awesome to hear. So glad this worked out for you. Take care.
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?
You will melt the butter mixture at first then you will add it to the well when asked for butter. Hope that helps! XO
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?
Yes, that is a great idea and so fun! Let me know how it all turns out for you! Thanks so much1 XO
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?
Either would actually work great! I would love to hear how it turns out and which one is best! XO