You’ve got to try The Best Buttermilk Cornbread—it’s moist, tender, and perfectly sweet. It’s so good, it vanishes within minutes!
You are going to love this Buttermilk Cornbread recipe. Made with a blend of cornmeal and flour, this golden bread gets its richness from buttermilk and butter, creating a perfect balance of savory and slightly sweet.
This buttermilk cornbread is moist, tender, and oh-so flavorful. It’s bakes up beautifully every time, and I love pairing it with my lentil white bean chili, Instant Pot beef chili, or jalapeno lime chicken chili!
Table of Contents
Recipe Ingredients
- Buttermilk: Adds a tangy flavor and moist texture to the cornbread.
- Honey: Provides natural sweetness to this recipe.
- Cornmeal: Offers a slightly grainy texture and that distinct cornbread flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Substitute for Buttermilk: Mix 1 tablespoon of white vinegar or fresh lemon juice into 1 cup of regular milk. Let it sit for 5 minutes before using it to maintain the tangy flavor and texture.
- Lactose Intolerant Substitutes: If you are lactose intolerant, try almond milk or coconut milk instead of buttermilk, and use your usual butter alternative.
How to Make the Best Buttermilk Cornbread
Step 1: Preheat oven to 375°F (190°C). Spray or lightly butter an 8×8-inch glass or metal baking pan, and set aside.
Step 2: 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.
Step 3: 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 it in the oven to bake.
Step 4: 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.
Expert Tips
- Rest the Batter: Let the batter sit for 10 minutes after mixing. This allows the cornmeal to absorb the liquids, resulting in a more tender cornbread.
- Use Cooking Spray: Use cooking spray on the baking pan to ensure the cornbread doesn’t stick and comes out easily after baking.
FAQs
I would suggest using cupcake liners and baking for 12-18 minutes. Check at 12 minutes, then every 2-3 minutes until done.
Yes, you can make this in a cast iron skillet! To do so, start by putting a tablespoon of shortening in a hot skillet and place it in the oven at 425°F (220°C) until the shortening melts 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 return it to the oven for about 20 minutes. Check to ensure it is cooking through and not browning too much on top.
Storage Info
STORE Homemade Cornbread in an airtight container at room temperature for up to three days. To FREEZE, place in plastic wrap and then in a freezer bag for up to 2-3 months.
To REHEAT, thaw frozen slices overnight in the refrigerator, then warm in a preheated oven at 350 degrees F (175°C) for 10-15 minutes or microwave for 20-30 seconds until heated through.
More Delicious Bread Recipes to Try
The Best Buttermilk Cornbread 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 teaspoon baking soda
For the Topping
- 1/2 tablespoon unsalted butter - melted, for brushing
Instructions
- Preheat oven to 375°F (190°C). Spray or lightly butter an 8×8-inch glass or metal baking pan, and 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 it 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.
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!
Thank you- that makes me so happy! It’s soo good with butter, especially whipped honey butter 🙂
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!
Does this recipe work well when made in muffin tins?
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!
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.
Hi noticed the picture of this cornbread and knew I had to read recipe it looks so good do you have to use the sugar and honey just not a real big fan of sweet cornbread by leaving it out would it affect the texture at all
You can make it without the sugar but if you also leave out the honey it make produce a drier bread. You may need to play around with adding moisture back in if needed perhaps by adding another egg or more buttermilk or more butter. Let us know how it goes.
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
Not an oversight, you just need baking soda 🙂
Thanks!
I don’t have honey can I use sugar instead? Will it be too sweet
That should work just fine 🙂
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!!
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 🙂
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!
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
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.
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.
can I add really corn to the recipe?
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.
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?
Just butter 🙂
Is cultured buttermilk the same?
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 🙂