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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.
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