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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.
Brilliant recipe! I live in the UK and buttermilk is harder to come by. I substituted with 50% live Greek yogurt and 50% milk that was just turning. I used a little less honey than specified and included both the bicarbonate of soda and baking powder. This was a massive hit with all the family. Will definitely become a regular addition to our family meals!
Really wonderful recipe. I made 1 ½ times and used a 9×13 pan. “Best cornbread ever” was a few of the comments. Thank you
This truly is the best cornbread I’ve ever made! I followed the recipe but only had dark brown sugar and decided to go with it even tho I did have the white. I thought with the honey it would work well together and it did. I can see adding jalapeno to this recipe if you are serving chili or shoot just to eat on its own. This is a winner!
I substituted gluten free flour for the regular flour and surprisingly it worked amazingly. I used Well & Good Crusty Bread flour mix 1:1 ratio. Nice gluten free mix should work if you can’t find Well & Good.
Best recipe I’ve found. But take my family’s word for it: “This is the best cornbread I’ve ever had” “Yeah, I could just have this for dinner.” and “Mummy, can I have more cakes?” 🙂 Thanks for the recipe
I’ve tried many cornbread recipes but this one is truly one of the best. It was moist, tasty and best of all, tasted great – even 3 days later. It’s a keeper.
I have wanted to make a comment ever since I made the cornbread for the first time. That was 2 years ago! I made it today to go with homemade chili and decided I have to finally comment. This is the best cornbread recipe I have ever used. Thank you for the recipe and tips! Did all of what you suggested and used organic polenta cornmeal.
I have to add it’s also a great way to keep seasoning your cast iron skillet too!
Thank you for this awesome Cornbread recipe. I made the skillet version in my 9″ nonstick cast aluminum pan. Followed recipe with one additional item, added 1/2 cup whole white & yellow corn mix. Came out with the crispy edges . Light density, almost cake-like, but a nice crumble. It is sweet, but not too sweet for us. Served with homemade Roasted Broccoli & Cauliflower Soup. Got rave reviews at dinner. Will definitely be making this again! Wish I could post a pic. It was really pretty.
Very good corn bread! I made it exactly as written, all ingredients measured out precisely. I used dark brown sugar. The recipe as written was delicious, but not quite sweet enough for me. Next time I think I will add a little more sugar and honey, or throw in a can of creamed corn for extra sweetness.
Which brings me to a question.. do I need to add more flour/corn meal if I add creamed corn, since the creamed corn will make the recipe more watery?
Thank you so much — came out great! Note: I used a 10-inch cast-iron skillet without a problem.
Living in the Netherlands, I have never eaten cornbread in my life. Last week, I was looking online for a slowcooker recipe for Chili and bumped into yours. Looking a bit further, I found your cornbread recipe and decided to give it a go (also the Chili offcourse 😜). Unfortunately, couldn’t find buttermilk as this is not used in Dutch cuisine. Googled again and found that I could replace it with plain yoghurt which I did.
We absolutely loved it 😋. Will definitely make it again !!