The Best Buttermilk Cornbread

This really is the best buttermilk cornbread! It’s moist, tender and sweet. No matter how you slice it, it’s always devoured within minutes!

This buttermilk cornbread is moist, tender and oh so flavorful. It’s perfectly sweet and bakes up beautifully every time and pairs nicely with my lentil white bean chili, Instant Pot beef chili, or jalapeno lime chicken chili

Buttermilk Cornbread cut up and on white plate

Buttermilk + Honey

I think it’s safe to say that I’ve made my fair share of cornbread over the past few years but I’ve never found an actual cornbread recipe that I’ve truly loved until now. 

So let’s be real… cornbread isn’t the hardest or trickiest thing to make, but everyone has different tastes. I hate when cornbread is super dry or crumbles to a million pieces as soon as you pick it up. So frustrating!

I prefer mine to be thick, sweet, tender and moist. That is why I love the buttermilk and honey combination in this recipe! 

I’m positive buttermilk and honey were made just to use in cornbread. They provide the extra moisture and sweetness that really make this cornbread recipe a crowd pleaser! However, you can use some variations to adjust this recipe to your preferences (SEE BELOW)!

Cornbread cooked and sliced in pan

How to Make Cornbread

Wet ingredients: Begin by combining the melted butter, sugar and honey in a large mixing bowl. Whisk in the eggs one at a time, beating until the mixture is smooth. Then add the buttermilk and again mix until combined.

Dry ingredients: In a separate mixing bowl whisk together the flour, cornmeal, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain.

Bake: Then pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer. Allow the batter to sit for 3 minutes before placing it in a preheated 375-degree oven. Bake for 25-35 minutes or until the top is golden brown. You might also want to test with a toothpick, making sure it comes out clean!

Pro Tip: You may need to place a piece of foil over the top at the 20-minute mark to prevent over-browning.

Finally, once out of the oven,  brush the top with butter and allow to cool for 5-10 minutes before slicing and serving.

Variations

If you are looking for lactose intolerant substitutes, try almond milk or coconut milk instead of the buttermilk and use your usual butter alternative too!

Or you could trade out the buttermilk for plain yogurt or use maple syrup instead of honey!  

Also, many people love to add green chiles, creamed corn, or frozen corn to their cornbread (½ cup of thawed or canned corn would be fine without adding too much moisture to it.) I don’t love the texture, but if you do-Go for it!!

Cornbread in basket

Common Questions + Tips

How would you bake this in muffin tins? I would suggest using cupcake liners and try baking it anywhere from 12-18 minutes. Check it at 12 minutes and then every 2-3 minutes or so.

How to make this in a cast-iron skillet? To make this in a cast-iron skillet like they do in the South put a tablespoon of shortening in the cast iron and place the pan in the oven at 425 until the shortening is melted and you have finished mixing your batter. Carefully remove the pan and place it on a metal cooling rack. Pour the batter into the sizzling pan and then place it back into the oven for about 20 minutes and check it to make sure that it is cooking through an isn’t browning too much on top. Then cut it into delicious wedges!

What is the best type of cornmeal to use in this recipe? Ideally, you would use medium-ground cornmeal because it gives the best texture for a more dense cornbread!

Why do you only use baking soda? Baking soda is used for combatting the acidity of the buttermilk. You don’t use baking powder in this recipe because we want a thicker and denser cake as opposed to a light and fluffy cake.

The Best Buttermilk Cornbread

Storing Tips

Cornbread can be made a day or two AHEAD OF TIME. If you decide to do this make sure to keep the cornbread covered at room temperature with foil or plastic wrap. If it is going to be about a week before you use it then I would place it in a Ziploc bag in the fridge. 

 Cornbread normally FREEZES well for about 2-3 months if it is tightly wrapped in foil or plastic freezer wrap or placed in a freezer-safe Ziploc bag.

Of course, you can always just pop leftovers in the microwave for 20-30 seconds or you can use the oven. TO REHEAT in the oven, place cornbread in a baking dish and cover with aluminum foil (so they don’t burn) and reheat for 10-15 minutes in a 350-degree oven.

As soon as this cornbread comes out of the oven you’ll be dying to cut it up and dig in! I highly suggest whipping up a little honey butter to spread inside, it’ll make it even more incredible. Enjoy & happy baking!

More Cornbread and Bread Recipes Here: 

The Best Buttermilk Cornbread

The Best Buttermilk Cornbread Recipe

This really is the best buttermilk cornbread! It's moist, tender and sweet. No matter how you slice it, it's always devoured within minutes!
4.87 from 46 votes
Pin Rate
Course: Bread
Cuisine: American
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 9 slices
Calories: 317kcal
Print Recipe

Ingredients

  • 8 tbsp unsalted butter - (1 stick) melted
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 2 eggs - room temperature
  • 1 cup buttermilk - room temperature
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 tsp salt
  • 1/2 tsp baking soda
For the Topping
  • 1/2 tbsp unsalted butter - melted, for brushing

Instructions

  • Preheat oven to 375 degrees. Spray or lightly butter an 8x8 inch glass or metal baking pan, set aside.
  • In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
  • In a medium mixing bowl whisk together the flour, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain. Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer. Allow the batter to sit for 3 minutes before placing in the oven to bake.
  • Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. You may need to place a piece of foil over the top at the 20 minute mark to prevent over-browning. Remove from the oven, brush the top with butter and allow to cool for 5-10 minutes before slicing and serving.

Video

Notes

-You need to use actual buttermilk in this recipe, no substitutions. If you're looking for a recipe with whole milk, try my honey cornbread muffins!

Nutrition

Serving: 9g | Calories: 317kcal | Carbohydrates: 44g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 244mg | Potassium: 126mg | Fiber: 2g | Sugar: 20g | Vitamin A: 432IU | Calcium: 41mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. I am noticing a lack of baking powder in this recipe. Is that an oversight. Typically anything made with buttermilk has baking powder in it. I am wanting to try this recipe but would like confirmation of ingredients before trying. Thanks, Shawn’l

      1. Hi! 

        My boyfriend is lactose intolerant, do you think if I substitute the buttermilk for soy milk with lemon it will be weird ? Also, I plan to use a 10” cast iron skillet, would this recipe be too much or too little for that size? Thank you!! 

        1. I’ve never used that substitute before in this particular recipe so I can’t really say… but it would be the correct way to make soy buttermilk. A 10-inch skillet will be just fine, make sure to keep an eye on it towards the end as the baking time may vary a bit 🙂

        2. Hi Ellise, if you use unsweetened kefir that should be a great substitute. i always have buttermilk on hand since i keep kefir grains. The grains eat all the lactose from the milk and it works awesome in dishes that call for buttermilk!

        3. I’m also lactose intolerant, what I do is use Great value lactose free milk. Add 2 tablespoons of vinegar to the milk a few minutes before you need it. I also keep Soho instant powdered buttermilk in the frig so I always have buttermilk on hand to use in other recipes. 🙂 Lydia

    1. What a fantastic cornbread. I make everything I Pin and I loved this recipe. It wasn’t too sweet and my family loved it. I’m making it again tomorrow to bring to our cook out and I plan on putting corn in it. Thank you for the recipe.

      1. This recipe is to die for “good”. The best cornbread I have ever tasted. Beware! You could eat the entire pan. If you divide it in 8 slices it is 337 calories.

      1. Yes, but I’d only add about 1/2 cup of canned or thawed (frozen) corn. Too much moisture will change the texture of this cornbread.

    2. I’m about to make this and noticed no oil is included in the recipe. It’s still moist without the oil? And I don’t need it?

      1. If you can find “whole’ buttermilk (full-fat) I would use that over cultured, but if cultured is all you can find, it will work 🙂

  2. I don’t know why this recipe doesn’t have rave reviews but I can certainly say this cornbread is AMAZING! I have made it several times since finding this recipe and it comes out perfect everytime! My friends who claimed they hated cornbread devoured the pan! It certainly is very moist and sweet. I have been searching for the perfect cornbread recipe and I feel this is it! Good work and thank you for sharing your recipe.

    1. I haven’t made it in muffin tins but I halved the recipe and cooked it in an 8 inch cast iron skillet for 25 minutes. It was great!

  3. Just made these for a BBQ tomorrow and they are delicious! Super easy to execute and the perfect flavor & consistency! Thanks for sharing this recipe, I’ll definitely be making it again!

  4. I tried this the other day and it’s the best cornbread recipe I’ve found yet! It was SO GOOD! It’s very sweet, which is exactly how I like cornbread. It was incredibly moist too, I kept it covered and it stayed so moist for days. I just ate it plain, and at room temperature, I can’t even imagine how great it would be warmed up with butter! Will try that next time I make it!

    1. Thank you- that makes me so happy! It’s soo good with butter, especially whipped honey butter 🙂

    1. I an gluten free  I was wondering if I can substitute the all purpose flour  for a different type of flour . I’m also allergic to nuts of any kind. I cannot use almond  flour  either. . I would love to make this recipe   It looks great. Any advice would be appreciated. 

  5. I’m reading that people are saying that it is very sweet. If I just want a hint of sweetness how much honey would you suggest? Thanks!!

    1. I’d start by reducing the honey by 2 tablespoons, see how you like the flavor and texture and then go from there.

        1. Hi Anna! Honey butter is a whipped spread, often used on rolls, cornbread or sweet bread. It’s a combination of honey, butter, salt and powdered sugar (and sometimes cinnamon). It’s super delicious and you can store it in the refrigerator for up to a week. Hope that helps 🙂

    2. I have a question I use self rising cornmeal with this recipe and it’s delicious but it just falls apart. It crumbles. What should I do?

      1. That is a good question. I don’t use the self rising cornmeal. I know the flour & cornmeal amounts make it crumbly. You would need to check the ingredients in the self-rising cornmeal. This is equal parts of flour & cornmeal.

    3. 5 stars
      Excellent. Reduced the sugar and honey just for personal preference and added some fresh corn kernels. Mine only needed to cook about 22 minutes. Really great recipe! Thank you.

  6. Best cornbread ever, my 5yr old ate 3 pieces of it. Me and my husband also loved it and I definitely will be using this recipe from now on, no more boxed stuff for me!

  7. This is the best cornbread ever. I made it for the first time and planned on taking a photo but it didn’t last long enough. We devoured it in seconds!

    Thank you! it was my first time making cornbread and this will be my permanent recipe! 🙂

  8. Try replacing half the AP flour with cake flour and add a 1/2 cup of sour cream to the recipe. Also try drizzling the honey on afterwords rather than having a cornbread that is too sweet. Nothing wrong with a little sugar in the recipe, but you want it balanced. It’s still a savory quickbread, and not a desert like a cupcake. Signed- professional baker for over 25 years.

  9. Unfortunately, I only read the ingredients and directions. The cornbread was a bit off…read the note at the end. OOPS! I used milk and 1 tbsp vinegar. I think it was a bit too much honey for me as well. I’m going to try it again because it was really good otherwise. I’m a huge fan of moist, sweet cornbread, and this really fits the bill.

  10. I made this this past weekend for my boyfriend. He ate the whole pan. I didnt even mix it as written, I dumped everything in a bowl (cold milk and eggs included( and mixed at once (gimme a break, I was hot, tired, and cranky LOL) and tossed in a greased pan and straight in the oven.

    I guess that means, it passed approval.

    I will have to make it again with him NOT present to try it myself, apparently LOL (I did snag a bite of his and it WAS really good,cant wait to have a whole piece to myself LOL)

  11. Just made this recipe and it’s a keeper! Moist, not too sweet , tender and delicious. Try it and enjoy! Now to the kitchen to make navy beans, ham, new potatoes and onions to go with this yummy cornbread!

  12. Great recipe. Just used 1/4 cup sugar & my family thought it was plenty sweet. Used an iron skillet. Thank you for sharing this recipe…a real winner?

  13. This is this best homemade cornbread ever, huge hit! Light and just the right amount of sweet everyone loved it thanks for sharing

  14. Love it! I did omit the sugar completely though and added barely 1/3 cup of honey instead of 1/4. I also made it with half whole wheat and half white flour (this was a great substitution, as I had finished all my white flour, but you can’t even tell in the finished product). As I am feeding a family with small children, I think the changes make for a healthier option and still tastes amazing!
    Thank you for the recipe!!

  15. I saw where someone made this in a cast iron skillet (8″) which is what I want to use – do I need to half the recipe to do so?

  16. This is the best cornbread EVER!!! So full of flavor and so moist! It was a BIG hit with my family! Thanks for sharing your recipe so those of us that are cooking-challenged can enjoy great cornbread too!

  17. I have made these a few times as mini muffins and used gluten free flour (kids and I have celiacs) and they were amazing! Thanks, definitely a keeper recipe!

        1. Great question Molly. To be honest, I’ve only ever used two pans. I would assume you’d need to give it about 5-10 minutes extra. Just keep an eye on it after the full amount of time written in the recipe and go from there. Hope that helps 🙂

    1. 5 stars
      I’ve been using this recipe for years but never commented. Just wanted to let you know, this is my go to cornbread recipe, and I tried a ton of them! This one is simple, easy, and turns out great every time. I sometimes cut the sugar in half if I don’t want it sweet and its still great (but the kids like the sweet version!)

  18. Can I add real corn to the recipe? Maybe canned sweetcorn? Let me know your thoughts and how much to add!

    Thanks,
    Margo

    1. Perfect recipe which our family used to break a fast! Moist and perfect combo of savoury and sweet. Wouldn’t change a thing. And- made mine in a round aluminum pan cuz that’s what we had on hand. By “mine” I mean my 17 yr old son!!
      Thanks for a keeper!!

  19. This Cornbread recipe is definitely a keeper, I have made this several times and each time it comes out perfect. My Son who’s in college loves it so much, a couple of times I mail it to him. Right now am about sending another one for him. Thx for this recipe….

  20. Would you please let me know if this crumbles at all? I made cornbread for my mother-in-law as part of our dinner and it was so dry and crumbly. I was so embarrassed and didn’t even want to serve it!

    1. Hi Cindy! It’s not dry, or overly crumbly. Just bake it according to the directions and it should bake up beautifully. I’ve had my fair share of dry/crumbly cornbread, and I’m definitely not a fan 🙂

  21. Really yummy and moist. Family ate the whole pan 🙂 Next time I might cut back on the sugar even more. The honey makes it taste sooooo great!

  22. Thank you for sharing your recipe!!! I was searching the internet for the “best buttermilk cornbread recipe” and decided to try this one, since it sounded exactly like we like it….sweet, moist, and not crumbly. The cornbread turned out exactly as you described. My husband and I loved it!!! I followed the recipe to a T and it turned out great. We love sweet cornbread, but I’m sure those of you who might like it a little less sweet, could cut the sugar down a bit and it would still be delicious. I have a 9 X 9 metal nonstick pan, so I used that and took the cornbread out at 20 minutes. It was perfect….not dry at all. I was afraid that it might dry out using a bigger pan, so I was careful to check the center with a toothpick at 20 minutes and found it was done. The only other change I made was once I took the pan out of the oven, I took 1/2 tablespoon of solid butter and just slid it over the top of the cornbread instead of melting and brushing it on.
    I recommend anyone looking for a great cornbread recipe to stop here and try this one. You won’t be disappointed!!! 🙂

  23. I made this for a Chili & Cornbread cook off with our own gown, harvested and ground “Bloody Butcher” corn. I added 1/2 cup extra Buttermilk and only 1/4 cup of sugar. It took an extra 10 minus to cook, but it was like having Bread Pudding! OMG!! So over the top amazing, and better than any one else’s. I didn’t win, however, because I think a lot of people were confused by the flecks of red, some people commented that it must have apple sauce or zucchini in it, it was so moist. I will make this over and over again, thanks so much!

  24. Fabulous. Absolutely fabulous. I didn’t have enough honey so I filled in with a little maple syrup and it was fantastic. This recipe is a keeper.

  25. Thank you for a great recipe! Although I only saw the warning about using real buttermilk, after mixing all the ingredients, it turned out great with the substituted buttermilk! Will definitely make it again!

  26. Hands down the best corn bread recipe in the internet. I’ve made this recipe over a dozen times. It goes every time.

  27. Delicious!!, I added half a can of sliced Green pickled jalapeño peppers, the 7 oz can, cut up into small pieces, and added about a cup of shredded cheese. Oh my goodness, I’m glad I doubled the recipie! I’ll be making these OFTEN!!!!!!!!

  28. I have made many versions of cornbread and this recipe is the best by far!  My kids LOVE cornbread and i have made this version 3 nights in a row per their request!   For me and my kids there is no need to search for another recipe for buttermilk cornbread!  Thanks for sharing!

  29. Hi Natalie. The flavor and moisture came out great! I really love it. But it is not as thick as I expected. Is there anything I did wrong?

  30. Look no further for the Best Cornbread recipe on the Internet. I made it for a family gathering and used locally milled NC Corn Meal and local honey. It was the centerpiece of our dinner, baked in an antique refurbished 8 inch cast iron skillet. The BBQ Pork Skewers & Broccoli salad were just the side dishes for this fantastic recipe. Thank you!

  31. This was not real cornbread! I’m a Southerner born and bred on cornbread and this was just way too sweet! I think you should call this corncake instead.

  32. I searched and made a few other recipes but this one was the best yet!  We had a pig roast this weekend and I been searching for a great cornbread recipe and this is the best look no more.  I made four batches for my party and they got devoured and people where asking me for the recipe.  The only change I made was to put about a table spoon of bacon fat in my cast iron fry pan got it nice and hot on the stove and pored the batter in and right into the oven. OMG it was fantastic. 

  33. This is, hands down, the best cornbread recipe I have ever tried. It was so good, I preferred eating it as is without spreading on more butter or honey. The texture and flavor absolutely perfect.

    1. 5 stars
      I baked this in a cast iron skillet for 30 min and added canned sweet corn and basil. It was DELICIOUS. Definitely the moistest one I’ve ever made. I put a homemade honey & cinnamon butter on top and it was almost as sweet as a cake (but I prefer sweet cornbread). I’d probably leave out the sugar next time just to be a little healthier, especially with it already having honey and sweet corn in it.

  34. How many eggs does this need? I’m looking at the recipe through my phone and there is a blank I’m guessing it’s eggs(second one from the bottom in the ingredients list) 
    Please advise~

  35. jk disregard my last comment found it. I don’t know why i couldnt see it
    it was probably just one of those things you’re desperate to find and it’s right in front of you.
    Anyways sorry for the bother!!!

  36. This was a really easy recipe, from a Brit who didn’t know the first thing about buttermilk or cornbread. I like my food spicy so I added some paprika, low-fat grated cheese, and pre-fried chorizo (along with the oil). It’s offset the sweetness somewhat but it’s still very much there, and I am currently restraining myself from eating the whole pan. Will definitely be making this one again, thank you 🙂

  37. As others stated, this recipe is delicious! I added a can of sweet kernel corn before reading that it should have been 1/2 cup. Oh well…it still came out delicious! I whipped up some honey butter with a pinch of salt and spread it on each slice. My boyfriend loved it. I read another reviewer’s comment stating she is from the south and that this is corn cake, not Southen corn bread…yadda…yadda…yadda. You never claimed it was Southern! Whether you choose to call it bread or cake, who cares!? Its deliciousness to us! Thank you for the recipe!

  38. This is the best corn bread I’ve ever made. I brought it over to a friend’s house and they loved it too it was nearly all gone by the end of the night! Thanks ?

  39. Followed the recipe exactly and was hugely disapointed. Mine turned out pretty much the same as a box of Jiffy would have. The only thing I can think of is that I used homemade buttermilk because I had exactly a cup leftover from having made homemade sweet cream butter yesterday. It was okay cornbread, but certainly not great, not even very moist. Might try it again with store bought buttermilk. I just can’t imagine all these amazing comments could be wrong.

  40. AWESOME AWESOME AWESOME !!! 😀 This recipe is the second one I’m trying and honestly it’s delicious. Not sure if it would change the result but I just find it too oily with the butter. If I was putting less butter, would it be the same. Anyhow, it taste lovely. Thanks for sharing a GOOD recipe !

  41. I’ve been on the hunt for a from-scratch cornbread recipe that holds together and has great cornbread flavor. This recipe was fantastic! Exactly what I have been looking for.

  42. I used to work at a restaurant here at the Jersey Shore that served the most amazing cornbread. Since then (17 years) I have been searching for a recipe that would duplicate it, soft, sweet, dense, moist, non-gritty, almost cake-like but still a bread. Well, I think I have FINALLY found the WINNER!!!! 
    THANKS FOR THE RECIPE!

  43. I am a cornbread snob. My dad was from Kentucky, and always used white cornmeal and a cast iron skillet. No sugar. I have my own hand-cranked grain mill, and buy cracked corn whenever possible and crank my own into coarse for polenta, or finer for whatever other purpose is needed. While I still love the Kentucky style of CB (especially with beans and ham hocks), I became infatuated with sweeter versions when I moved to Boston. Long story short, this is the only recipe anyone needs if they want a dense, moist, rich, golden cornbread that doesn’t fall apart. I followed the recipe without deviation, other than using cultured buttermilk (powder) instead of fresh buttermilk. (4 TBSP cultured buttermilk + 1 cup water = 1 cup fresh buttermilk. Cultured buttermilk can be found in your baking aisle.) I was worried that it wouldn’t rise, but the end result was great. The acidity in buttermilk powder works with the baking soda to give lift to the bread.

    We served this bread with hot pepper jelly thinned down with a bit of ilght cream, then drizzled over the top. We added a side dish of shrub-glazed bacon (using Sour Cherry Plum shrub) and our guests were going nuts. I plan to make more of this bread and freeze it in breakfast-size portions. (PS – I think this is the first website recipe review I have ever done.)

  44. I just wanted to drop a line to thank you for this recipe! It is one of the best cornbread recipes I have ever made. It’s nice and dense without begin dry, so buttery and perfectly sweet.

    It is a HIT with friends and family. Like seriously. I have to make this for every get together we have from now on or risk being ostracized. I made a 9×9 for my monthly friends hangout and they were fighting over it. I can practically use it as currency or a bargaining chip at this point. Sometimes I just make it because I have a craving for it. It’s just that good.

    Thanks Again!!

  45. This recipe turned out great!! I used whole wheat flour (3/4 c whole wheat in place of 1 c white flour). I doubled all of the ingredients, except the sugar, and for me it was the perfect sweetness. I’ll be making it again!!

  46. I’m trying to get a head start on my Thanksgiving prep. Do you think these would freeze well? Thanks in advance.

  47.  Hi I would like to make  your corn bread recipe  for Thanksgiving and double the recipe what size pan would you recommend for baking ?

  48. I am wondering if you or anyone else has made this wihnligt buttermilk? It was the only one my grocery store had and I dont want to mess it up!

  49. The texture is there but it was by far too sweet for my liking. I’ll try it again with a reduced amount of sugar and honey.

  50. full fat buttermilk – the store only sells a lighter version I never seen full fat buttermilk.
    what brand do u use?

    1. Our local grocery store in Utah had a private label that was full-fat, however, Marburger Dairy is as well. You can always use low-fat!

  51. Always looking for a good cornbread recipe. I’m going to try this for my chicken sausage cornbread stuffing. Making the cornbread today!!

  52. Delicious buttermilk

    cornbread; best ever.

    Question: can you double the recipe?
    Or do you have to make the sindle recipe twice>

  53. Great recipe!! I was worried as the only buttermilk I could find was 2%, but it turned out wonderful! Baking up a few more batches tonight to take to Thanksgiving dinner! 🙂

  54. Tried this recipe for thanksgiving and it was a major hit! It is absolutely moist. I thought it was going to be super sweet with the honey and sugar but it was just the right amount of sweetest. I am already bragging to my friends and family about this recipe. I am a cornbread master.

  55. The best dish at Thanksgiving this year (true story)!!! There were whispers that it was even better than the stuffing (and we make some delicious stuffing)! Everyone had compliments including the kids. The picky kids only ate the cornbread too.

    A+++ on this recipe!!! Will be including in our Thanksgiving tradition from on!

  56. Was a Thanksgiving treat! Made 24 muffins for 20 people and served buffet style along with all the other sides and an exorbitant array of food to eat. I watched them disappear from the tray and then their plates.
    Perfect addition to holiday dinners!

  57. Absolutely great.  I prepared exactly as prescribed and the cornbread was awesome.  This receipe beats any and all boxed mixes any day! 

  58. This recipe sounds great! A while back I made cornbread from another recipe, I thought it was a bit dry but it did not crumble which was great. Today I searched Google for The Best Cornbread Recipe, and the description for your recipe sounded like what I was looking for, and It Is!

    Being a transplant from CT to TN, I want to become as much Southern as i can! And all I’ve been reading about cornbread is that no true Southerner puts sugar in it. They say that it is a BREAD not a Cake!

    So I’m going to omit the sugar, but keep the honey. I’m making it today for tomorrow. I’ll let you know how it comes out without the sugar.

    Thank you for your wonderful recipes!

  59. This is a follow up to my first comment section. Made the cornbread! My hubby loved it so I guess it’s good! I liked it except for the following, which I will correct for next time:

    1. I used my very large cast iron skillet, so next time I need to double the recipe because the cornbread is on the skinny side.
    2. Had no unsalted butter, so used regular butter. Next time I go grocery shopping I will stock up on unsalted butter. I think if I did not brush melted butter on the top, the slightly salty tasted would not have been there, but it is eatable.

    I left out the sugar as I stated in my previous comments, used the honey. Very good!

  60. Do not, I repeat DO NOT put baking soda in the recipe!! I have both baking soda and baking powder and the recipe calls for baking soda…so I mixed it in. My corn bread was completely ruined and only tasted the baking soda despite all the sugar and butter I wasted for it ?. Please don’t use baking soda. I completely ruined what would have been an amazing cornbread. 

    1. Did you use baking powder and did that do the trick for a fluffier cornbread?

      Thanks,

      Mo P.S. I was wondering why baking powder was not in the recipe. I think it would be a must for cornbread.

  61. I made today for my parish’s holiday potluck party. I was so disappointed by the results. All the sugar in the recipe made the cornbread turn a brown tone. The top was so brown, I don’t think people realized it was cornbread. It was very, very heavy with 2 sticks of butter for the double recipe. I was careful to follow recipe exactly. Have others experienced the browning phenomena?  Not just the top, throughout the cornbread. 

    1. Sorry to hear your results were less than stellar. What kind of pan did you use? I’ve never had issues with it turning brown or being overly heavy.

      1. Sometimes people need to check the color of their pans and the temp. Of their ovens. I checked mine and it was 50 degrees hot!!! Shocked!! No wonder my Whole wheat bread in the dark silver pans we’re coming out dry, dark and overcooked!!

        1. Another thing you can try, and it does the trick, place aluminum foil over the top, if top is to your browning desire, and this will allow the inside to bake to perfection and the top won’t brown anymore.

          Mo

  62. This cornbread is AMAZING! I used just a hare less sugar and honey (diabetic husband) and course corn meal & it was perfect. It was rich & buttery & dare I say… earthy. Both my husband and I agree…the best cornbread we’ve ever had. Thank you for actually delivering on “the best cornbread” recipe. 

  63. I have made this recipe 3 times now & used a cup of plain yogurt each time instead of the buttermilk. Perfect every time. The cornbread or corn muffins – I baked the recipe both ways- were absolute perfection. I have also doubled the recipe using plain yogurt, baked in a 9×13 pan and it turned out beautifully. Thank you!

  64. I was wondering what type of buttermilk to use.  Other buttermilk cornbread recipes that I’ve seen say low-fat buttermilk, but since yours just say buttermilk, I’m assuming whole milk buttermilk?

  65. I don’t like sweet cornbread, can I leave out the honey & sugar? or just use more honey instead of the sugar?

    1. Honestly, I’m not sure. I’ve only made this recipe the way it is written. I know another commenter said she eliminated the sugar and upped the honey to 1/3 cup. Hope that helps!

  66. I made this in a 9″ skillet and it worked out perfectly. This recipe will be the one I use whenever I make cornbread, it’s perfect. After reading some of the comments, I decided to omit the sugar and just use honey. I have to say I wish I added it! I know a lot of comments said it was sweet, but I will be adding the sugar from now on. I ended up drizzling a fair share of honey on top anyway. Overall excellent recipe. 

  67. O’ My Gosh. Born and raised in West Virginia-cornbread was a must quite often at the supper table. My mother made it from scratch as well. I always follow new recipes to the letter. I have to say this was the BEST cornbread. Mama would have loved it too. Thankx for sharing.

  68. This is the best cornbread I have ever eaten. I am diabetec so I will be experimenting on cutting the sugar down. It is everything you say in your intro and MORE!!! My hubby was wandering around the kitchen mumbling something about that really good cornbread on my phone..(Google)…. Not the recipe on the box!! You gave 2 more fans!! Absolutely Yummmy!!!

  69. My grandson is a VERY picky eater, however, he does love cornbread.  This recipe was a winner with him.  I just sent the recipe to his dad so he can make it for him instead of buying the store bought variety. Thank you so much for sharing it.  I followed the recipe exactly as written and the cornbread came out beautifully.  

  70. Loved the taste of this cornbread…but it seemed to fall apart when we tried to spread butter over it when we opened a piece up. Should I cut back on the buttermilk a smiggen? Maybe a tablespoon or so less? I had the best flavor just seem to crumble.

    1. I think maybe bake it for 5 minutes less and you could also try adding an a dollop or two of full-fat sour cream to your wet ingredients.

  71. I experimented and made this today for 100 kids at a daycare.  I look forward to again at home in a cast iron skillet.  Next time I will try muffins as my huge pans caused it to begin burning on the sides and bottom before it was done.  But was it good!!  A few teachers even tried and loved it.  We only use coconut oil due to many allergies and though I made five times this recipe I only put in about three fourths of a cup.  Less honey too due to expenses and used more cornmeal than flour.  A definite keeper!   I need to try almond milk for our dairy free kids next time.

  72. This smelled so wonderful baking in the oven. Made the house smell sweet. It is easy and delicious! This recipe is a keeper.

  73. Delicious delicious delicious! Keep making this over and over for family parties. The buttermilk is everything! Love it! Thank you 

  74. My 4th grade son just made this for his class “pioneer day”. I’ve received several emails asking for the recipe and saying its the best cornbread they’ve ever tasted! We’ve made it a lot for ourselves and have always loved it best, but just had to share all the compliments we’ve heard about it 🙂

  75. Best corn bread ever hands down . I did cheat however and used milk/ vinegar because honestly I was too lazy to go buy buttermilk but was still delicious ?

  76. This is the BEST cornbread recipe! I’ve made it for multiple people on multiple occasions and everyone raves about it! There’s just enough honey and sugar to make it sweet, but not enough to overpower. Delicious as a side for chili (with some butter on top…yum!) or BBQ. This one goes in my permanent rotation!

    One last thing – I’ve had great success in doubling the recipe and baking it in an 11×14 pan. Since the 11×14 pan I have is glass, I watch the cornbread closely after about 25 minutes to make sure the bottom doesn’t get too browned.

  77. Not a huge cornbread, and after I made this recipe I am now! Light, fluffy and very good. I made it for a potluck, doubled the batch and only three small pieces left!

  78. Just made today for a lunch with a good friend – DELICIOUS!!  Served with a spinach salad and homemade soup. Very, very good.  Thanks for sharing such a great recipe

  79. Baking soda vs baking powder – I did a test!

    I was all set to make this recipe when I noticed one comment from December 2017 saying the baking soda ruined the cornbread. Most other recipes do call for baking powder (or some a combination of both), so I decided that the only way to know for sure was to do a test. So I made one batch nearly exactly as this recipe says (just used 1/3 cup sugar instead of 1/2). And then I made a second batch using 1 Tablespoon of baking powder instead of the soda. I even weighed the flour and cornmeal out so I knew the ingredients would be exactly the same except for the baking soda/powder. I used a 9 X 9 pan for one and an 8 X 10 for the other (while not the exact size, the volumes were just about the same) and I baked them at the same time. I hadn’t checked carefully and had the oven at 400 degrees for the first bit. The baking soda loaf browned too quickly along the sides (my fault having the oven too high) while the baking powder loaf didn’t turn as brown. One could even argue this is from uneven heating inside the oven.

    When they were done, both were the same height and looked similar. I took a photo but can’t attach it here. I had a neighbor who likes to cook come over for a taste test. I didn’t tell him anything about what was different in the breads. We both took pieces of each and tried to decide which we liked better. I thought that one would be a really clear winner and that the difference would be more pronounced. But really, it wasn’t. My neighbor tried hard but couldn’t come up with any real distinctions except at one point he thought he could taste the cornmeal stronger what I called loaf B (baking powder). He said that was the one he preferred. I on the other hand like the baking soda bread better. The difference was slight but I thought it was just a bit softer, like a cake, and I like my cornbread soft and sweet. (And even for me – the sweet tooth that I am – the 1/3 cup sugar was enough.)

    Over the next couple of days I had my husband also do a taste test, and I tried again as well. Again, he could hardly tell a difference – one bite saying loaf A was better then the next bite saying loaf B was better. I really thought there would be more of a difference! So the end result was that I don’t think you could go wrong either way and I would certainly have eaten both. Going forward I will stick with the baking soda as I preferred that a bit more. One day I may get really motivated and try another test with a combination of leaveners….

    1. WOW! Thank you for your insights Brenda! You definitely had your very own test kitchen going on. Happy to hear that they both work 🙂

  80. I found this recipe yesterday and it is definitely going to be my “go-to” from now on! I did modify it a bit by omitting the sugar (put an extra 1/4 c. flour and 1/4 c. cornmeal to keep the dry balance). Since I couldn’t find full fat organic buttermilk, I put 1/4 full fat organic sour cream in the measuring cup and filled the rest with the organic buttermilk to equal 1 cup (I figured another cultured product would be needed and sour cream is so tasty!) and once it was room temp, gave it a good stir to blend it together well. I had some raw organic honey that was crystallized, so I just added it to the butter in the pan to re-melt it before stirring it into the recipe. The cornbread turned out SO well!! It had a great taste that had a hint of sweet, but not overwhelming and the texture was the best I’ve had – moist and fluffy, not crumbly and dry. My husband loved it, too! Thank you!!

  81. Yum yum yum! Made this cornbread tonight as a side food turkey and black bean chili. It earned it’s name! Best cornbread I’ve ever made! Thank you so much for the receipt! I did changed a few things. I used plain Greek yogurt instead of butter to cut some calories and 1/2 a cup of honey and only 3 tablespoons of turbinado sugar to sweeten it. It took longer to bake, but turned out so moist and heavy which my hubby and I love.

  82. This cornbread was very moist, but WAY too sweet- more like a dessert. My 13 year old son loved it, though. Next time I will definitely cut out some of the sugar/honey.

    1. Thanks for this comment. I was wondering about the sweetness level and was looking for a cornbread recipe not too sweet, a good balance of savory and sweet where one is not taking over the other.

      Can you suggest how much sugar and honey to use where it’s not too sweet?

      Thanks!

      Mo

  83. This is THE BEST cornbread ever. I read the comments first so decided to add less sugar and honey. I also added about 1/3 cup of shredded aged cheddar at the very end and folded it in the batter. It was amazing. My son almost ate the entire pan. This is a keeper. 

    1. Can you please tell me what you reduced the sugar and honey to in measurements?

      I like a nice balance of savory to sweet vs. too sweet and it’s like a dessert.

      I plan on making this recipe this Sunday with ribs and other sides.

      Thanks much!

      Mo

  84. I have been a chef for over 20 years. Fine dining restaurants to corporate chef to owning my own catering company. Amazing cornbread for some reason has always been a mystery…until I tried this recipe. OH MY GOODNESS! There’s a verse in the bible where God says “i’ve prepared a table for you in the presence of your enemies”…I’m pretty sure this cornbread is on that table! This is now my go-to cornbread that I’ve been making for the last two months. It is absolutely amazing. A little tip for y’all…DO NOOOOOOOOT OVERBAKE IT!!!!!! Also, the room temperature eggs and buttermilk are ESSENTIAL. Do NOT overlook this step. If you use cold ones, the batter will end up over cooking on the sides and be almost raw in the middle. Trust me! Anyway, to the lovely Natalie who posted this recipe. Cheers!!

  85. I made this cornbread today and I have to say, it delicious. This will be my new go to. Thanks for sharing Natalie

    Renee

  86. I’ve now made this recipe 3 separate times, and it’s always delicious—even though I did in fact substitute soured 2% milk for the buttermilk.

  87. Hi I just wanted to know if you could store this in the refrigerator overnight to use the next day or how far in advanced you could make it (I know fresh is always best but I need to make some up for a small get together I’m having as I won’t have much time before it due to work ?) Would it be just as good ?

  88. Plan on making this cornbread this weekend. Question. Can you reduce the granulated sugar to 1/4 c? Will that affect the recipe at all? I’d leave the honey at 1/4 c. Also have you ever made this in a cast iron skillet? Do you think that would make any difference? Thanks!

    1. Hi Amanda, I haven’t tried cutting back the sugar by that much, only 1-2 tablespoons, so I can’t really say. As far as a cast iron skillet goes, yes, you can use it! Just make sure it is large enough. This cornbread is pretty tall in a 9×9 pan. I would suggest at least a 9 or 10.25 inch skillet. Hope that helps!

  89. This is the best buttermilk cornbread recipe I have found yer. My family ask me to use this specific recipe all the time, (my grand son) calls it corncake and he can smile it all over the house when I make it. Thanks for sharing

  90. Hello! I’m wondering if you can replace cornmeal with something else that has a bit of texture for example ground oatmeal or breadcrumbs? I’ve been having trouble finding cornmeal. Thanks! 

    1. Hi Lianne, unfortunately you need cornmeal for this recipe. Both breadcrumbs and oats are very absorbent and would not bake properly.

  91. I tried this recipe yesterday because I needed some cornbread for my New Years Day meal of black eyed peas and cabbage greens. This was perfect as written. Absolutely delicious flavor! Thank you!

  92. With two 8 oz. cartons of buttermilk handy, I’m ready to give this a go. All set up with cup cake liners in the 6 at a time muffin tins with the air pocket underneath.At this time the toaster oven has to be the way so that means they’ Have to get done in batches and the batter will have to set for three baking times. I got a compliment once for cornbread when I added bacon fat from a brother in law with eight kids. Not sure I’ll like the sweetness but I think I have heard enough to know the balance is what makes this recipe work. When reading old cookbooks I learned that cornmeal isn’t what it used to be and would love a brand name that proves to be the corn taste of long ago. Also in Florida I had a farm to table dinner where the honey was ten times sweeter than any I’ve tasted. Can’t wait to get my Kitchen Aid installed and get down to it.  One fun recipe with corn muffins was the Wolf Chili recipe where cheese and their chili get baked in. They go fast too and are interesting being a delivery system and an appetizer if they are small enough.

  93. I made this today, glad l read the reviews about some thinking it was too sweet b/c l cut back on the honey. It was good, a little dense then what we’re used to. Next time l’ll add 1/2 teaspoon of baking powder.

  94. I made this recipe last night to go with a crockpot brisket dinner and it was FANTABULOUS! My family went nuts! I used salted butter (didn’t have unsalted) and I didn’t use room temperature eggs or room temperature buttermilk – I just got home from work and had to get dinner on the table.

    My son sent me a text message this morning saying how delicious it was (with a smiley face with heart eyes lol) and my daughter is asking for the recipe to send to her friends.

    Overall a tremendous success! Thank you for the incredible recipe!

  95. I am making this cornbread for the second time today. A great recipe and just what we like! I didn’t change anything from the original recipe and it was sooooooo good.
    Thanks for sharing!!

  96. Followed recipe exactly and used 8×8 baking dish. By the time the cornbread was cooked thru in the middle, the bottom and sides were overdone. The cornbread was ok.

    1. Hmm..I am sorry it did. I know all ovens bake differently, so yours must bake fast! I appreciate you trying it 🙂

  97. 5 stars
    This is my absolute favorite cornbread to make! The perfect sweetness and texture. My question today is, if I’m out of honey can I substitute with maple syrup? I’m a little nervous!

    1. So glad you like it!! That’s a good question. I personally haven’t tried, but that would be a great option!

  98. 5 stars
    Natalie! Thanks so much for this recipe. I pinned it prior to going gluten free for health reasons and decided (in my bread craving haze) to try this recipe with gf flour (better batter) instead of regular flour. Turned out perfectly and reminded me of jiffy mix! I was almost in tears of gratefulness at having bread that didn’t have that weird gf texture, flavor, or grit. Family members didn’t even know the cornbread muffins were gf!

    I’ve been experimenting with turning these into muffins and doughnuts so that I can have some basic bread staples in my diet. Thanks so much for sharing such a solid recipe.

    1. Awe, I just love hearing that!! I am so glad you gave it a try using the gf flour & that you liked it! Thank you so much!

  99. 5 stars
    This really is the BEST Buttermilk Cornbread Recipe! The flavor was delicious. I will be making this again…as per my kids request!

  100. 12-9-19
    At the top of your ‘Print’ version of the recipe it states 9 x 9 pan. Then in the directions it says an 8 x 8 pan.
    Which are you using?

    1. Oh, sorry…I will need to get that fixed. I have used both, the 8×8 are just slightly thicker, but there isn’t much of a difference. Time would be the same.

  101. 5 stars
    I made this recipe 01/16/2020. It is awesome. I also altered it slightly, I add one can of drained sweet corn.
    OH!! my was it great. Thanks

  102. 5 stars
    This is a fantastic cornbread!! Just curious if you have the nutritional values for it? Thanks in advance!

    1. I am sorry, I do not. Thank you so much for sharing that! I would find a nutritional calculator online.

  103. 5 stars
    Just got through making the great sweet cornbread. I added on option: 1 can of sweet corn well drained. Awesome

  104. 5 stars
    I’ve tried so many different cornbread recipes in search for one that isn’t too dry, too cakey, or too tasteless. This is it! THANK YOU!!!!!!

  105. 5 stars
    It really is the best cornbread ever!  After making dry crumbly cornbread from mixes for years I figured that’s just how it is. Couldn’t understand why people like it.  I just kept making it because it goes good with chili or gravy to sop it up.  Well now I know better! 
    I followed this recipe to the letter and it came out delicious. My son insists I add this to our annual Thanksgiving Table.  

  106. 5 stars
    Excellent recipe! I live in Mexico and don’t have either buttermilk or cornmeal available, but I used milk and cider vinegar to make the buttermilk, and harina de maiz (corn flour) – – and it’s wonderful. And I make it in a 9 inch square pan because it fit better for me.

  107. 5 stars
    I have looked long and hard for a corn bread recipe I loved.  I’ve found it and, really, I won’t look anymore.  This was SO moist – just what I wanted and needed.   Thank you, thank you! 

  108. 5 stars
    This was excellent! I am replacing this with my go to recipe! I cooked mine in a black iron skillet heated in the oven first with bacon grease, oh my!

  109. 5 stars
    Love, love this recipe! Always make it for Thanksgiving and Christmas! Today I didn’t have butter so I used melted margarine. Happy to report that it was still as delicious as the original recipe 🙂

  110. 5 stars
    Truly the best! If I double the recipe can I bake it in a 9×13 baking pan. I don’t have glass. They are metal.

    1. Yes you sure can! The cornbread might be a little thicker in the 9×13 pan if you double it but not by much. I would lengthen the cooking time by about 5-10 minutes and check on it frequently until a toothpick inserted in the center comes out clean. Hope this helps!