Honey Buttermilk Cornbread

This easy honey buttermilk cornbread recipe is soft, slightly sweet, and perfect as a cozy side for soups, chili, BBQ and more.

You can go ahead and ditch the boxed mixes for good, because homemade cornbread is so easy to make! All you need is less than 10 minutes and a handful of simple ingredients you probably already have in your kitchen.

My best cornbread recipe is slightly sweet, with crisp edges and a fluffy center. Buttermilk, honey and lots of butter all work together to create lots of great flavor. This cornbread is delicious as it is, but I love to serve it warm with a slather of butter. Add a drizzle of honey to take it to a whole new level!

Table of Contents

• Top reasons to try this easy honey cornbread recipe
• Ingredients you'll need
• How to make homemade cornbread from scratch
• How to make cornbread muffins
• Tips for making the best cornbread at home
• What to serve with this honey buttermilk cornbread
• Get the recipe

Top reasons to try this easy honey cornbread recipe

• Easy to make with simple ingredients.
• Soft but sturdy.
• Just the right amount of sweetness without being too sweet.
• Goes with everything from breakfast to soup to summer cookout.
• A family favorite you’ll want to make again and again!

“The balance of ingredients were perfect. The only thing different was I added diced jalapeno. The cornbread was moist and restaurant quality. Goodbye boxed cornbread, this is definitely a keeper.” —from reader Scott

Ingredients you’ll need

Here’s everything required to make this easy honey buttermilk cornbread (full recipe at the bottom of this article):

How to make homemade cornbread from scratch

This honey buttermilk cornbread recipe couldn’t be any easier to make!

1. Combine dry ingredients. In one bowl add the flour, cornmeal, baking powder, baking soda and salt.
2. Combine wet ingredients. In another bowl stir together the buttermilk, honey, melted butter, large egg and egg yolk.
3. Mix together. Add wet ingredients to the dry ingredients and whisk until just combined, it’s okay if mixture is not completely smooth.
4. Add to skillet. Add batter to a greased 9-inch cast iron skillet (or round baking dish) and spread it evenly to the edges.
5. Bake. Bake cornbread in a 375°F oven for 30-35 minutes until the top just starts to turn golden brown and a toothpick inserted into the center comes out clean.
6. Serve warm or at room temperature. Slice and serve, adding butter and a drizzle of honey if you’d like.

Tips for making the best cornbread at home

• If you don’t have buttermilk, add 1 tablespoon lemon juice to measuring cup and fill with milk to 1 cup. Let it sit for 5 minutes, then stir and use. OR combine 1/4 cup milk with 3/4 cup sour cream or plain yogurt.
• Don’t overmix the batter or the cornbread may come out tough. Mix until no streaks of dry ingredients remain, but batter may still be a little lumpy.
• Use any 9-inch round baking dish. I prefer a 9-inch cast iron skillet because it makes the edges a little crispy, but you can also use a 9-inch round cake pan or baking dish.
• Cornbread freezes really well! Double wrap in plastic wrap and store in the freezer for a month or more. Thaw at room temperature for a few hours before serving.
• Storage: I prefer to enjoy cornbread within 1-2 days of baking, but it will keep in an airtight container at room temperature for several days.

What to serve with this honey buttermilk cornbread

• Easy Weeknight Chili
• Sheetpan Meatloaf and Potatoes
• Beer Braised Short Ribs
• Honey Butter Glazed Ham

Get the recipe

5 from 3 reviews

Honey Cornbread

Servings: 10 servings

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

This buttermilk honey cornbread is a classic simple recipe with delicious flavor and a soft tender texture. It's the perfect side dish for cozy soups, chili and more!

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Ingredients

 

½1x2x

• ▢ 1 cup (120 grams) all-purpose flour
• ▢ 1 cup (138 grams) yellow cornmeal
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 cup (227 grams) buttermilk
• ▢ ⅓ cup (113 grams) honey
• ▢ 6 tablespoons (85 grams) butter , melted and cooled
• ▢ 1 large egg
• ▢ 1 large egg yolk

Equipment

Cast iron skillet

Mixing bowls

Whisk

Instructions

 

• Preheat oven to 375°F. Butter 9-inch cast iron skillet. Alternately, you can use 9-inch round cake pan.
• In large bowl, combine flour, cornmeal, baking powder, baking soda and salt.
• In separate bowl whisk together buttermilk, honey, melted butter, egg and egg yolk. Add buttermilk mixture to dry ingredients and mix until just combined.
• Pour batter into prepared skillet or cake pan. Bake until golden and toothpick inserted into center comes out with few moist crumbs, about 30-35 minutes.
• Serve warm or at room temperature with butter and honey if desired.
• Storage: I prefer to enjoy cornbread within 1-2 days of baking, but it will keep in an airtight container at room temperature for several days.

Notes

• If you don’t have buttermilk: Add 1 tablespoon lemon juice to measuring cup and fill with milk to 1 cup. Let it sit for 5 minutes, then stir and use. OR combine 1/4 cup milk with 3/4 cup sour cream or plain yogurt.
• Cornbread freezes very well: Double wrap in plastic wrap and store in the freezer for a month or more. Let it thaw at room temperature for a few hours before serving.

Calories: 223kcal, Carbohydrates: 32g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 200mg, Potassium: 188mg, Fiber: 2g, Sugar: 11g, Vitamin A: 275IU, Vitamin C: 1mg, Calcium: 70mg, Iron: 1mg

Cuisine: American

Course: Snack

Author: Annalise Sandberg

Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

This recipe was originally published July 2015 in partnership with Go Bold with Butter.