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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 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!