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This buttermilk cornbread is tender, flavorful and sweetened with a little bit of honey. The perfect side dish for chilies and stews.
Looking for more bread recipes? Try our jalapeño cheddar cornbread, jalapeño cheese rolls, or our Texas Roadhouse copycat rolls.
why I Love This Cornbread Recipe
- Easy: Simple ingredients and only 5 minutes of prep time make this a quick side dish to put together.
- Perfect side: Whether you’re making a big pot of classic chili, beef stew, or red beans and rice this cornbread is the perfect side dish.
- Tender: Thanks to using buttermilk and melted butter our cornbread comes out moist.
How to make Buttermilk Cornbread
- Stir the all purpose flour, cornmeal, salt, baking powder and baking soda in a large bowl.
- Add the brown sugar to the cooled, melted butter and whisk together. Whisk in the honey, and then the eggs. Slowly pour in the buttermilk while whisking.
- Combine the wet ingredients with the dry and stir until just combined. It’s ok if the batter has some lumps.
- Pour batter into a prepared 8×8 baking dish and bake at 400 degrees F for 20-25 minutes until edges are lightly browned.
Cornbread Variations
- Muffins: Fill muffin tin 3/4 full and bake for 15-17 minutes until a toothpick inserted in the center comes out clean.
- Skillet: Pour batter into a buttered cast iron skillet and bake using the same instructions.
- Jalapeño Cheddar: follow our recipe for Jalapeño Cheddar cornbread.
Storage Information
- Room Temperature: Wrap in foil, plastic wrap, or place in a sealed container for 1-2 days.
- Refrigerator: Store in a sealed container for 5-7 days.
- Freezer: Store baked cornbread in a sealed freezer safe container or bag for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Wrap in foil and bake in the oven at 350 degrees for 10 minutes or until warmed.
Cornbread
This buttermilk cornbread is tender, flavorful and sweetened with a little bit of honey. The perfect side dish for chilies and stews.
Ingredients
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter melted
- 1/3 cup light brown sugar
- 1/4 cup honey
- 1 large egg
- 1¼ cup buttermilk*
Instructions
- Preheat oven to 400℉ degrees. Spray 8×8 square non stick baking dish with baking spray. Set aside.
- In a large mixing bowl combine the cornmeal, all purpose flour, salt, baking powder, and baking soda. Whisk together.
- In a medium size mixing bowl add the melted butter (should be melted but cooled to room temperature, don’t use while still hot). Whisk with the light brown sugar until combined.
- Pour in the honey and whisk together.
- Whisk in the egg. And whisk while pouring in the buttermilk, until completely combined.
- Pour the wet ingredients into the dry and stir together.
- Pour the cornbread mixture into the baking dish.
- Bake for 20-25 minutes until completely baked in the center. Test by using a toothpick, it should come out clean once completely baked.
Equipment
Notes
*If you don’t have buttermilk on hand you can measure out 1 scant cup of milk (meaning 1 cup minus 1 tablespoon) stir in 1 tablespoon vinegar or lemon juice. Let sit for a couple minutes and use as buttermilk.
Storage:
- Room Temperature: Wrap in foil, plastic wrap, or place in a sealed container for 1-2 days.
- Refrigerator: Store in a sealed container for 5-7 days.
- Freezer: Store baked cornbread in a sealed freezer safe container or bag for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Wrap in foil and bake in the oven at 350 degrees for 10 minutes or until warmed.
Nutrition
Serving: 1 | Calories: 294kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Cholesterol: 48mg | Fiber: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Recipe first published on August 23, 2019. Updated October 21, 2020 and October 10, 2023.
I’ve made a lot of different cornbread recipes over the years, and this is hands-down the best one I’ve ever had! 🙂 Great texture and just the right amount of sweetness. I used Velvet Bees honey butter on top of it. It was divine!
Can self rising flour be used
Yes. But you will need to omit the baking powder and salt from the recipe.