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 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.)
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!
very much looking forward to trying this recipe.
Hi I am not seeing the measurement for the buttermilk. How much do i need? Thank you
I see it now. I was throw off by the blank space between baking soda and butter. Thank you.
Absolute fire. If there are any leftover pieces, eat one with your morning coffee. You’re welcome.