Buttermilk Cornbread

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.

This easy buttermilk cornbread is soft, buttery, and perfectly golden around the edges, with just the right touch of sweetness from brown sugar and honey. It’s made from scratch with yellow cornmeal, creamy buttermilk, and simple pantry staples. Serve a warm slice alongside chili, barbecue, soups, or your favorite comfort-food dinner.

Prep Time20

Cook Time25

Cooling Time10

Total Time55

Course: Breads, Side Dish

Cuisine: American

Servings:

Calories: 266kcal

Author: Tristin - Home Cooked Harvest

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

Instructions

Preheat the oven to 375°F. Lightly grease an 8x8-inch metal baking pan with butter or nonstick cooking spray.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the melted butter, brown sugar, and honey until smooth. Add the eggs and whisk until well combined. Pour in the buttermilk and whisk until fully incorporated.
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.
Pour the batter into the prepared baking pan and spread it into an even layer.
Bake for 25-32 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be lightly browned.
Remove the cornbread from the oven and let the cornbread cool in the pan for 5-10 minutes before serving.

Notes

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.
Store cornbread tightly covered at room temperature for 2 days or 3-4 days in the refrigerator.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition