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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.
I cannot even tell you how many cornbread recipes I have tried over the years. Each time I have made it, we have a small portion with our meal while it is hot and at least “OK”and the rest ends up getting tossed out because it is usually dry and unappetizing once it has cooled. That alllll changed with your recipe. This is the most delicious cornbread we have ever had from start to finish…even the crumbs. Thank you so much!!! I will never need to search for another cornbread recipe again.
I, too made a mistake on the butter directions. It was a good one though. I didn’t notice where it said to put the butter in the batter, so I left it (melted) in my grandmother’s deep cast iron skillet, which was already heated. I reluctantly poured the batter (I’d made a double recipe) into the butter. Yup, I got the sizzle, but the butter not only coated the bottom of the skillet, but crept up the sides and over the top of the batter, too. I couldn’t imagine that’s the way it was supposed to be, but I baked it anyway. It came out so very perfect! The bottom was crunchy and buttery, and so was the top. I’ve since made it a few more times, and will continue to do it this way.
Made this Friday Oct. 25th for breakfast. Not a crumb left by Saturday night Oct. 26th. Made the recipe with the baking powder and the cornbread came out almost cake like. I reduced the honey and sugar just a little, using 2.5 tablespoons of each instead of the full 1/4 cup. It was delicious. I did as recommended by melting the butter in my cast iron frying pan and putting the batter into it while still slightly warm. Baked for 20 minutes. Crispy around the edges while being soft, moist and tender throughout. I would have liked a bit more corn taste to it…make it more cornbread like rather than corncake like. I will, however, make this recipe again & again. It really is terrific and very desert like. I ate it for breakfast lunch and dinner, plus had it for desert. lol I believe if I leave out the baking powder it may give me that fuller corn taste. I will try it both ways; but will definitely make it the cakey way often. Thanks for sharing the recipe and giving the optional alterations. 🙂
Thank you so much for sharing this recipe. I took this to a gym get-together and EVERYONE asked for the recipe. I used raw honey and sifted all my dry ingredients. I feel like the cast iron pan is key too. Thanks again for giving me a family/friend favorite recipe!
Best corn bread recipe I have tried yet! The buttermilk and extra egg gives it a pancake like texture. Perfect sweetness as well. I had to bake mine for around 30 mins but could just be my oven.
Delicious! I thought it would be too sweet with the honey but it was perfection! I wanted to eat the whole dish!
Go ahead and eat the whole thing. I won’t tell. 😉
Tried this recipe tonight with a few alterations. Used whole wheat flour instead of all purpose; unsweetened almond/coconut drink and added a little bit over a cup of fresh blueberries! Soooo tasty!
This recipe was a fantastic find! I’m allergic to wheat though, so as per usual, I thought I’d have a bunch of tweaking to do to get it good and gluten free. I was wrong. Simply substituting the flour measure for measure with chick pea flour turned out amazing!! I used a muffin tin, started them at 400 and dropped them to 325 to finish. I couldn’t have hoped for better results. Thanks again!
Karina I want to thank you so much for this. I’ve had a craving for my mother’s cornbread ever since she passed. I think this is it! I’ve tried different combos that didn’t even come close. This is amazing. The next time I make this I’m going to see if I can complete her recipe. She would place sausages in side and then bake once done she would poke holes with a fork and drizzle corn syrup over the holes. A great crowd pleasing breakfast. Not too much corn syrup… Lol. I’ll let you know how it works out Karina. This brought me back to amazing memories of my mom.
Amazing recipe, best cornbread I have ever had!!
This cornbread was so yummy!!! I had a piece right out of the oven with some Irish butter!!
Hi, I just found your recipe and I have all ready to go. The one thing I never new is that you must heat your pan first in the oven and I thank you. I did not know that if your don’t have butter milk that you can use reg. milk and just add a TLB. of white vinegar in it and let rest for 5min. I know this is going to be great cause of all the wonderful reviews you got. I guess I will never use those box mix’s of cornbread ever again.
Thank you so much for some lessons.
Debbie