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’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.
Glad to hear that substitution worked! Thanks for sharing 🙂
oh My god it is so good. My go to from now on. Thank you so much for sharing
Your comment made my day! Thanks DJ- so glad you enjoyed it!
I made this cornbread today and I have to say, it delicious. This will be my new go to. Thanks for sharing Natalie
Renee
You are so welcome! Glad you enjoyed it 🙂
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!!
Such a huge compliment- thank you Damien!
Do I need to refrigerate this overnight if I’m making it for the next day?
It depends on how warm your kitchen is. I generally prefer to leave it on the counter overnight.