Honey Buttermilk Cornbread

Honey Buttermilk Cornbread is a nostalgic favorite that strikes the perfect balance between savory and sweet. Tender, golden, and just slightly crumbly, it’s the ultimate companion for a bowl of chili, roasted chicken, or even enjoyed on its own with a pat of butter melting on top.

This recipe uses buttermilk to give the cornbread a subtle tang and extra moisture, while honey lends natural sweetness without making it overly sugary. The result is a soft, flavorful bread with a moist crumb and lightly crisp edges. It’s simple enough for everyday dinners and special enough to bring to holiday gatherings.

Ingredients

• ½ cup unsalted butter, melted and cooled slightly
• 1 cup all-purpose flour
• 1 cup yellow cornmeal (or polenta)
• ¼ cup brown sugar or white granulated sugar
• 1 teaspoon baking powder (optional, for fluffier cornbread)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk (shake before measuring)
• ¼ cup honey
• 2 large eggs

Step-by-Step Method

Step 1: Prepare the pan and oven

Preheat your oven to 375°F (190°C). Grease an 8×8-inch square baking pan, or line it with parchment paper for easy removal. Cast-iron skillets also work beautifully here, giving the cornbread crispier edges.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. This ensures the leavening agents and sweetener are evenly distributed before wet ingredients are added.

Step 3: Whisk the wet ingredients

In a separate bowl, combine the buttermilk, honey, and eggs. Slowly whisk in the cooled melted butter. Mixing the wet ingredients separately helps avoid overworking the flour once everything comes together.

Step 4: Combine the batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. The batter will be thick and slightly lumpy avoid overmixing, as this can make the cornbread tough.

Step 5: Bake until golden

Transfer the batter to the prepared pan and spread evenly. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The edges should look lightly crisp, with a moist yet firm center.

Step 6: Cool slightly and serve

Remove the pan from the oven and let the cornbread cool for 10 minutes before slicing. Serve warm with butter, honey drizzle, or alongside your favorite hearty meal.

Expert Tips for Success

• Don’t skip the buttermilk: Its acidity reacts with the baking soda, giving the cornbread rise and a tender crumb.

• Use real honey: Pure honey adds subtle floral sweetness that pairs beautifully with cornmeal’s earthiness.

• Avoid overmixing: Stir until just combined. Overworked batter leads to dense cornbread instead of tender slices.

• Customize the pan: A cast-iron skillet creates a rustic look with the crispiest edges, while a baking dish yields even slices.

• Slice with care: Allow cooling for 10 minutes to let the crumb set, which prevents crumbling when cutting.

Tasty Variations to Try

• Cheddar jalapeño cornbread: Stir in 1 cup shredded cheddar and 1 diced jalapeño for a savory, spicy twist.

• Herbed version: Add fresh chopped chives or rosemary to complement roasted meats.

• Sweet tooth option: Increase sugar and honey slightly, then serve the cornbread warm with whipped cream for a dessert-style version.

• Corn kernel texture: Fold in ½ cup of whole corn kernels to add bursts of sweetness and moisture.

• Mini muffins: Divide the batter into a greased muffin tin and bake for 12–15 minutes for bite-sized portions.

Frequently Asked Questions

Can I make this ahead?

Yes. Bake the cornbread, let it cool completely, and store tightly wrapped at room temperature for up to 2 days. Rewarm briefly in the oven before serving for the best texture.

Can I freeze Honey Buttermilk Cornbread?

Absolutely. Slice into squares, wrap individually, and freeze for up to 2 months. To serve, thaw at room temperature and warm in the oven.

Can I substitute the buttermilk?

If you don’t have buttermilk, make a quick substitute by stirring 1 tablespoon of lemon juice or vinegar into 1 cup of milk. Let it sit for 5 minutes before using.

What’s the difference between sugar and brown sugar here?

Brown sugar adds a hint of molasses that deepens the flavor and moisture, while white sugar keeps the cornbread lighter and cleaner in taste. Both work it just depends on your preference.

Does this cornbread crumble easily?

Not with this recipe! The combination of butter, eggs, and buttermilk keeps the crumb moist and tender. Giving it a short cooling time before slicing also helps prevent it from falling apart.

Honey Buttermilk Cornbread

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• Author: Emma Hart
• Total Time: 40
• Yield: 9 slices 1x
• Diet: Vegetarian

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Description

Golden, tender cornbread balanced between savory and sweet. Moist from buttermilk and naturally sweetened with honey, baking with a soft crumb and crisp edges. Perfect with chili or roasted meats.

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Ingredients

Scale 1x2x3x

• ½ cup unsalted butter, melted and cooled slightly
• 1 cup all-purpose flour
• 1 cup yellow cornmeal (or polenta)
• ¼ cup brown sugar or white granulated sugar
• 1 teaspoon baking powder (optional, for fluffier cornbread)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk (shake before measuring)
• ¼ cup honey
• 2 large eggs

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Instructions

1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking pan or line with parchment. Cast-iron skillet works well for crisp edges.
2. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl.
3. In another bowl, whisk buttermilk, honey, and eggs. Slowly mix in melted butter.
4. Pour wet mixture into dry. Stir gently until just combined; batter should be slightly lumpy. Do not overmix.
5. Pour batter into prepared pan and smooth surface. Bake 25–30 minutes until golden and toothpick comes out clean.
6. Let cool 10 minutes before slicing. Serve warm with butter or honey drizzle.

Notes

Buttermilk reacts with baking soda for lift and tenderness.

Pure honey gives subtle sweetness—don’t skip it.

Avoid overmixing to prevent dense cornbread.

Castle-iron skillets make crisp edges; pans make uniform squares.

Allow brief cooling before slicing to prevent crumbling.

• Prep Time: 10
• Cook Time: 30
• Category: Bread, Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 230
• Sugar: 11g
• Sodium: 210mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg

Keywords: honey buttermilk cornbread, skillet cornbread, easy southern cornbread, homemade cornbread with honey, golden moist cornbread