Buttermilk Cornbread

Buttermilk Cornbread is a delicious, simple bread option to serve with dinner. This buttermilk cornbread is soft and moist on the inside with a little crunch on the top. Cornbread is made with buttermilk and slightly sweetened with honey and sugar.

Buttermilk Cornbread

No dinner is complete without some fresh, warm bread on the table.

Cornbread is an easy southern bread. It has a soft, crumbly texture and yet it is still moist and tender. It’s slightly sweet from honey and a little sugar so it had a pleasant touch of sweetness. It is also made with buttermilk for fuller body and moist texture.

There is no need to get a box mix to make cornbread because it’s so simple to make. All you have to do is mix dry ingredients and wet ingredients separately, then combine them slowly. Bake and enjoy some warm cornbread for dinner or breakfast.

Cornbread can be serve with soups, stews, and chili. It’s delightful for breakfast with some butter and honey on top. Make a sandwich by slicing a piece in half and adding your favorite sandwich fillings.

Try making a cornbread sandwich with leftover turkey and gravy. It’s a heavenly way to eat Thanksgiving leftovers.

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Add-ons for cornbread:

There are many flavors you can add to cornbread, ranging from sweet to savory. This cornbread recipe is sweetened so try adding sweet touches like cinnamon, whole kernel corn, blueberries, cranberries, orange, or lemon.

To go a savory way, omit the honey but keep sugar in. Add savory flavor ingredients like cheddar cheese, jalapeno peppers, chives, whole kernel corn, cooked bacon, or cooked sausage.

How Long Does Cornbread Last?

If you have any leftover buttermilk cornbread, don’t worry, because I have some storing tips for you here!

Room Temperature:

Cornbread can last up to 2 days at room temperature. If you want to leave it on the counter, then you should cover it air-tight with plastic wrap or aluminum foil. You can also transfer it into a zip-top bag or food storage container with a lid.

Refrigerator:

Refrigerator is your best best when you want to store food for a longer amount of time. Cornbread will stay good for up to a week in the refrigerator but you want to keep it air-tight. I recommend using plastic wrap and wrap each individual piece air-tight. Make sure to cool it first!

Freezer:

To extend its life even longer, your best bet is the freezer. In the freezer, it will last up to 3 months. Wrap each cooled piece in plastic wrap and then place them into a large freezer zip-top bag. Get the air out, seal, and place in the freezer.

Some More Quick Bread Recipes As Sides:

Honey Butter Biscuits

Jalapeno Cheddar Buttermilk Biscuits

Lemon Honey Dinner Rolls

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Buttermilk Cornbread

This buttermilk cornbread is soft and moist on the inside with a little crunch on the top. It's slightly sweetened with honey a little sugar.

4.39 from 13 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: cornbread

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 9

Calories: 307kcal

Ingredients

• 1/2 cup unsalted butter melted
• 2 eggs room temperature
• 1 cup low fat buttermilk
• 1/4 cup honey
• 1 cup cornmeal
• 1 cup flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp butter to rub the baking pan

US Customary - Metric

Instructions

• Pre-heat oven to 375°. Rub a 9x9 baking dish with butter all over the bottom and up the sides. Make sure to get the corners and folds well. 
• Combine dry ingredients in one bowl and whisk them well. 
• Combine wet ingredients in another bowl and whisk until smooth. 
• Slowly add dry ingredients into wet ingredient, whisking after each addition. 
• Make sure it's all whisked together completely and set aside for about 10 minutes to let all those beautiful ingredients activate.
• Transfer batter into prepared baking dish and spread it evenly. 
• Bake for about 33-38 minutes. You may need to loosely cover the baking dish with aluminum foil after about 25 minutes, if the top is browning too fast. 
• Take out of the oven and let it sit for about 10 minutes before cutting.

Video

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 307kcal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 202mg | Potassium: 242mg | Fiber: 2g | Sugar: 14g | Vitamin A: 460IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 1.5mg

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Originally published on Will Cook For Smiles on November 18, 2018. Updated October 15, 2020.