The Best Buttermilk Cornbread Recipe

A white plate with buttermilk cornbread.

4.77 from 126 votes

The Best Buttermilk Cornbread Recipe

You’ve got to try The Best Buttermilk Cornbread—it’s moist, tender, and perfectly sweet. It’s so good, it vanishes within minutes!

Prep Time10

Cook Time30

Total Time40

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 315kcal

Author: Andrea

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 8x8-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.

Video

Notes

-You need to use actual buttermilk in this recipe; no substitutions.

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.

Nutrition