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.
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!
Hi Martha!
Tks for your comment! I have dry buttermilk powder, so I do not have
to waist fresh buttermilk! Also, I think I will try oil vs butter. Tks again
Amy J
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.
What a great idea!!!!!!
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!
Does the buttermilk have to be room temperature? Mines a little colder
Nope 🙂
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!!! 🙂
Thank you Cindy!!