Name: Buttermilk Cornbread
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal; 1 teaspoon baking powder; 3/4 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup - 1 stick unsalted butter (melted); 2 tablespoons brown sugar; 1 teaspoon honey; 1 1/2 cups buttermilk (room temperature); 2 large eggs (room temperature)

I love making recipes completely from scratch, don’t you? If you’re looking for more simple homemade recipes, try Rosemary Garlic Butter Steak Bites – they’re juicy and perfect. Or Spinach Artichoke Chicken – full of cheesy goodness.

Two stacked pieces of cornbread on a white plate being drizzled with honey. A towel and a small bottle of honey is in the background.

Easy Buttermilk Cornbread

There is nothing quite like pulling a pan of warm, buttery cornbread out of the oven. This buttermilk cornbread has a tender, fluffy middle, crisp golden edges, and a cozy corn flavor that makes every bite feel like comfort food. Plus, that little drizzle of honey and brown sugar gives it a subtle sweetness that will make you want to eat every single crumb.

The best part? This easy homemade cornbread recipe uses simple ingredients and comes together in one bowl situation (well, technically two) but no mixer required! Just whisk, stir the wet and dry ingredients together gently, and let the batter rest for a few minutes so the cornmeal can soak up all that creamy buttermilk goodness.

Serve this classic Southern-style cornbread warm with butter, honey, or jam, or pair it with a big bowl of chili, soup, barbecue, or hearty beans. It is the kind of simple side dish that disappears fast, so you may want to save yourself a corner before everyone else gets to it!

Recipe Ingredients

Flour: Use all-purpose flour, even gluten-free all-purpose flour will work.
Cornmeal: It’s not cornbread without a cup of yellow cornmeal.
Baking Powder and Baking Soda: You will need both in order for the cornbread to get that perfect texture.
Salt: Just a little bit enhances all of the flavors.
Butter: For the best results, use unsalted butter. And, yes, use real butter – not margarine.
Sweeteners: A combination of honey and brown sugar is the perfect way to sweeten the cornbread with a deep flavor.
Eggs: Two eggs hold everything together.

All of the ingredients needed to make this cornbread recipe.

How to Make Buttermilk Cornbread Recipe

Here are the basic instructions to make buttermilk cornbread. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.

Step one is a glass bowl with all of the dry ingredients in it and a whisk on the side. — **STEP 1:** In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

Step two is a separate glass bowl with melted butter, honey, and the brown sugar added. — **STEP 2:** In a separate medium bowl, whisk together the melted butter, brown sugar, and honey until smooth.

Step three add in the eggs to the to the butter mixture. — **STEP 3:** Add the eggs and whisk until well combined.

Step four is to add the buttermilk in. — **STEP 4:** Pour in the buttermilk and whisk until fully incorporated.

Step five is adding the dry ingredients into the wet ingredients. — **STEP 5:** Pour the dry ingredients into the wet ingredients. Stir just until no dry streaks remain. Do not overmix. Let the batter rest for 5 minutes to allow the cornmeal to hydrate.

Step six is to pour the mixture into a baking dish. — **STEP 6:** Pour the batter into the prepared baking pan and spread it into an even layer.

Cooking Tips and Tricks

Easily double the recipe and cook in a 9×13-inch baking dish.
Use room-temperature eggs and buttermilk so they blend smoothly into the melted butter without causing it to seize up.
Stir the batter only until the flour disappears. Overmixing can make homemade buttermilk cornbread dense instead of light and tender.
Check the cornbread at 25 minutes; it is ready when the top is golden and a toothpick comes out clean or with a few moist crumbs.

Recipe Variations

Add 1 cup of shredded cheddar cheese for cheesy buttermilk cornbread with a rich, savory flavor.
Fold in diced jalapeño, cooked bacon, or chopped green onions for a spicy, savory twist.
Swap the honey for maple syrup and add a handful of fresh or frozen corn kernels for extra sweetness and texture.

Two stacked pieces of cornbread on a white plate with a towel and a small bottle of honey is in the background.

Frequently Asked Questions

Can you make cornbread muffins with this recipe? Yes! Divide the batter between a greased or lined 12-cup muffin pan, filling each cup about two-thirds full. Bake at 375°F for about 15–20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Can I use this recipe to make homemade corndogs? Yes, this buttermilk cornbread batter can be used for homemade corndogs, though it is a little softer than traditional corndog batter. For best results, reduce the buttermilk slightly to make a thicker batter, then dip dry hot dogs into the batter and fry until golden brown and cooked through.

How to Store & Reheat

How to store it? Let the buttermilk cornbread cool completely, then cover the pan tightly or transfer slices to an airtight container. Store it at room temperature for up to 2 days, or refrigerate it for up to 3-4 days. If you refrigerate it, warm it before serving for the best soft, buttery texture. Refrigerated leftovers should be used within 3-4 days.

How to reheat it? For a warm, fresh-from-the-oven feel, wrap cornbread in foil and heat it in a 350°F oven for about 10 minutes. Individual slices can also be microwaved for 20 seconds; add a small pat of butter before warming for an extra-moist, delicious bite.

How to freeze it? Cool the cornbread completely, then cut it into individual servings. Wrap each piece tightly in plastic wrap or foil and place the pieces in a freezer-safe zip-top bag or airtight container. Freeze for up to 3 months for the best flavor and texture; frozen foods should be kept at 0°F or below. Thaw slices on the counter or warm them straight from frozen in the microwave or oven.