This post may contain affiliate links. Please read our disclosure policy.
Classic sweet easy buttermilk cornbread with a hint of honey is the perfect side to chilli’s, soups or stews! With crispy, crunchy, buttery edges and the most amazing soft, fluffy centre!
This easy buttermilk cornbread is hands down my favourite cornbread passed down to me from my mother’s tattered collection of recipes, and tweaked only slightly to make it even more incredible — if that’s at all possible! Plus, it’s so versatile it can be made in either a skillet or baking dish and all prepared in ONE BOWL!
BUTTERMILK CORNBREAD
There has long been a debate whether cornbread should have sugar added into cornbread or not, depending on what part of the great US of A 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 sweet cornbread.
This recipe is definitely for people who prefer a sweeter cornbread in comparison to our 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 corn bread to accompany our families chili recipe, while also eating slices of it for breakfast.
One of my favourite things about cornbread is that you can slap on some butter and eat a slice as is, or you could cut it up into smaller pieces to create a Cornbread Dressing. You could even dunk a piece in our shakshuka eggs in tomato sauce with sausage, our Creamy Pumpkin Soup, our cauliflower soup or for a Southern classic, fried cabbage.
Personally, I enjoy warming it up and eating it while it’s oozing with melted butter.
Mmmmmmmm….. butterrrrrr….
If you’re feeling especially adventurous, try lathering it in our famous garlic butter.
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 savoury to sweet!
You don’t need any baking skills to pull off a great cornbread. Just one bowl, a whisk or a wooden spoon, and a nice hot cast iron skillet. We have also 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.
HOW TO MAKE BUTTERMILK CORNBREAD
- The most important part of making cornbread into something absolutely spectacular is heating up your pan or dish in a preheated oven before doing anything else. THIS is where that amazing crisp/crunchy edges come from.
- Alternatively, if using a cast iron pan, melt your butter over 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 your 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 way, you allow your butter to melt slightly to add into the batter, but your skillet stays hot enough for a perfect sizzle when the batter is poured in.
- If in doubt, after you’ve added the slightly cooled butter into the cornbread mixture, place your skillet back onto your burner and turn it on again (medium heat) to keep it hot before adding the batter.
TIPS
- When whisking your dry ingredients together, make sure all of the lumps are out. It usually only takes 1 minute of whisking. Easy.
- I love using brown sugar in this cornbread recipe. It makes the cornbread so much softer in the centre while complementing the honey. If you have brown sugar (I use light brown sugar), please try it!
- I also prefer to add in a teaspoon of baking powder for extra ‘lift’. It doesn’t come out cake-y, just slightly fluffier than regular cornbread. Cornbread can be on the crumbly side… this one isn’t like that at all. However, for a denser cornbread, leave out the baking powder.
- 1/4 cup of honey is perfect for this recipe! If you prefer just a subtle hint of honey, try 2 tablespoons. You may need to add another 2 tablespoons of sugar as it may not be sweet enough, depending on your sweetness preference.
- Don’t over mix your batter! This is really important, as it can make your cornbread tough.
- My favourite part? Pouring the batter into the hot skillet or dish and listening to that perfect sizzle. Like a boss.
A perfect easy buttermilk cornbread recipe…right there.
WHAT DO YOU SERVE WITH CORNBREAD?
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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 made cornbread today & it turn out good. I will make this again my husband likes it. Thanks for the recipe. Godbless!
This cornbread is amazing! I will make again and again 🙂
Tasty cornbread recipe! Have made this a couple of times and never disappoints. Added some corn and some smoked paprika to the last batch and used heirloom red cornmeal. Very good! Thanks fo.r sharing the recipe.
I made this and it came out so good. Follow the recipe. First time making cornbread and I will be making again.
This is my go to cornbread. We dont like it sweet, so I just leave sweet stuff out. Comes out perfect every time. I have made it sweet for those that like sweet and it was a hit as well.
Great recipe! I added 1 cup frozen corn to the batter to add a bit of texture. Definitely a keeper.
Hey Karina. I’ve been a long-time fan of this recipe, have made it many times, usually to complement ribs, brisket or smoked chicken on my Big Green Egg. It’s always great.
This past weekend we had close personal friends over for a rib feast, and one of them is totally gluten intolerant. So here’s what I did.
First, I used a medium ground meal for the first time in this recipe. I’d always used fine grind and we love it, but holy cow was it good with the coarser meal. The other thing I did was substitute a cop of almond floud for the regular stuff, which also meant adding one extra egg. I always sprinkle a bit of the leftover rib rub on top of it all.
The result was just incredible. Every single person at the dinner table, including me, said it was absolutely the best cornbread they’d ever had. It was actually even better than the regular flour version, which was the best I’d had to that point.
It was all eaten. I just made another batch because it’s so darned good.
Dave
That sounds amazing! Did you do it with or without baking powder?
Thanks – Steve
With baking powder.
I made a second batch, went to get a bite and it was *gone*.
This is going to become a regular offering here.
This is with out a doubt the best cornbread ever I am so happy to have found you it will be the only recipe I will ever make thank you from the bottom of my Heart❤️
Great idea for the gluten free version. I’m going to try that next! I also have made this recipe subbing out course ground (I used Bob’s Mills Coarse Ground Cornmeal) and it makes this recipe EVEN better. The extra heartiness of the course grind really marries well with the moistness and sweetness of this cornbread making it perfectly balanced. I love this recipe!
Love this cornbread recipe but my son’s girlfriend is gluten intolerant so I was wondering about subbing another kind of flour. Thanks for posting this. I’m making it for a rib feast too.
Wow sounds amazing! I’ve used medium ground in this recipe before and it was so good. Now I wish I had almond flour but next time. This is my Thanksgiving go-to cornbread recipe and it really is the best I’ve had. Thanks for sharing your tweak!
Delish!! This os the best cornbread! We added some whole kernal corn to it. Soooooo gooooddd!!! Our go to cornbread from now on!
Looks really delicious. I only have a 12-inch cast iron skillet. How do I adjust the recipe to account for the increase in volume?
You should double the recipe for 12 inch skillet. A good rule of thumb is add 30% for every additional inch of diameter, so 12-9=3, 3×30%=90%, roughly double. Also applies to cakes!
Very good! I like sweet cornbread and this was perfect. I followed the recipe exactly, using brown sugar. I did bake it in a cast iron skillet and the edges came out nice and crispy. Will make this again!
This is the best cornbread I’ve ever made! I will only make this one from now on I made honeybutter to go with it. Just delicious!