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–+ servings
Easy Fluffy Buttermilk Cornbread with a hint of honey is the perfect side to chili's, soups or stews! Crunchy buttery edges with a soft and fluffy centre!
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4.99 from 103 votes

Easy Buttermilk Cornbread

Easy Buttermilk Cornbread with a hint of honey is the perfect side to chilis, soups or stews! Crunchy buttery edges with a soft and fluffy centre!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: Appetiser, cornbread, Easy buttermilk cornbread
Servings: 12 serves
Author: Karina Carrel

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
US - Metric

Instructions

    Preheat the oven to 200°C ( 400°F)
  • 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. 
    An empty black cast-iron skillet resting on a wire cooling rack over a speckled grey surface.
    • Alternatively, for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over medium heat until melted, turn off the heat, then let the butter cool slightly before adding it 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.
    A hand using a green silicone spatula to stir a thick, light brown batter in a clear glass mixing bowl, set on a speckled grey surface.
    • 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.
    A black cast-iron skillet filled with light brown cornbread batter, resting on a wire cooling rack over a speckled grey surface
    • 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).
    Overhead view of freshly baked, golden-brown cornbread in a black cast-iron skillet, topped with two melting pats of butter and resting on a wire cooling rack.
    • Allow to cool for about 10 minutes before slicing and serving.

Notes

How to Make Homemade Buttermilk

If you are out of buttermilk, do not worry. You can easily make a substitute at home. I always mix this up as the very first step of my recipe prep so it has plenty of time to sour before I need to add it to the batter.
What you need:
  • 1 cup of room temperature milk (full cream, 2%, or skim)
  • 1 tablespoon of white vinegar or fresh lemon juice
Simply stir the vinegar or lemon juice into the milk. Leave it sitting on the counter for 5 minutes. You will know it is ready when the milk thickens slightly and gets a curdled look.
Prepare this "buttermilk" as step one of your recipe. This ensures it has soured enough by the time you are ready to add it to your mixture!
Make Ahead and Storage:
  • Counter or Fridge: Keep any leftover cornbread in an airtight container or wrap it securely. It will stay soft and tender for about 3 to 4 days.
  • Freezer: You can absolutely freeze this for up to two months. I always slice it first and wrap the individual pieces tightly. This makes it so easy to grab exactly what you need later on without having to thaw the whole batch.
  • Reheating: Skip the microwave if you can. Reheat your slices in the oven at a low temperature to preserve the texture and bring back those crispy, buttery edges.
If you choose to bake your cornbread in a cast iron skillet, take the leftovers out of the pan once they cool. Storing the bread directly in the heavy iron pan can trap moisture and ruin that perfectly crisp crust you worked for.
Happy cooking! Xx
 
 

Nutrition

Calories: 220kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 166mg | Potassium: 104mg | Fiber: 2g | Sugar: 11g | Vitamin A: 315IU | Vitamin C: 0.03mg | Calcium: 56mg | Iron: 1mg