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.
We love making soft and moist cornbread to go with any dinner but it’s also great to make holiday dishes like the classic cornbread dressing and cornbread dressing with sausage and apples.
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.
Unsalted butter – unsalted butter is always better to use to control the amount of sodium and saltiness in your food. You will need butter for the batter and to grease the baking dish.
Eggs – take them out about 30 minutes before cooking to warm them up.
Buttermilk – for best results, use 1% low-fat buttermilk.
Cornmeal – make sure to use cornmeal not corn flour.
Flour – all purpose flour will work best and if you need to, use gluten free all purpose flour.
Sugar and honey – use white granulated sugar unless you’d like to add some more richness to the taste, then use light brown sugar. As far as honey, choose aromatic and pure honey. (Local is always best if you can get your hands on it.)
Baking powder and baking soda – you do need to use both because each one has its own job.
GLUTEN FREE NOTE: to make this cornbread gluten free, simply use gluten free all purpose flour instead of regular one and double check that your cornmeal is labeled gluten free!
Combine your dry ingredients in one bowl and whisk them well. Then, combine the wet ingredients in another bowl and whisk it well.
Start pouring in wet ingredients into dry ingredients as you whisk. Make sure the batter is incorporated evenly but don’t overmix.
Transfer the batter into a greased baking dish and bake for 30-33 minutes. If the top of the cornbread is getting dark too fast half way through, loosely cover it with a sheet of aluminum foil.
If you’re not sure when your cornbread is done, use an instant read digital thermometer to check the internal temperature. Cornbread is nice and moist and done at 195°.
Adding flavors to cornbread:
There are many flavors you can add to cornbread, ranging from sweet to savory. This cornbread recipe is already sweetened so flavors that will go great with sweet are 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!
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 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!
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.
PIN THIS RECIPE TO MAKE LATER!
- 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
- Pre-heat oven to 375°. Rub a 9×9 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 30-35 minutes. You may need to loosely cover the baking dish with aluminum foil after about 20 minutes, if the top is browning too fast. (To make sure that your cornbread is moist and done, aim for the internal temperature to be 195°.)
- Take out of the oven and let it sit for about 10 minutes before cutting.
Originally published on Will Cook For Smiles on November 18, 2018. Updated November 15, 2022.
Turned out delicious and moist .My husband loved it !!
Thanks, Rosa! I am glad your husband loved it!
Karen Gerold says
I love cornbread recipes and try different ones all the time. This one is the best I have ever made and is the one recipe that I will keep.
Thank you, Karen, that is so sweet! I am so happy you liked the recipe!
That looks amazing! I love cornbread
I hope you enjoy it, Kiara!