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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
- Position a rack in the middle. Lightly grease a 9-inch cast-iron skillet or 9-inch square baking dish with butter, then place it in the oven to heat.
- 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 well to combine, then add the slightly cooled, melted butter. Mix again until 'just' combined (don't overmix).
- 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