This Moist Buttermilk Cornbread Recipe is fluffy and sweet, perfect for your holiday dinner table. Pair it with your favorite dishes and top it with butter for the best flavor.
This moist cornbread recipe tastes amazing with a juicy Thanksgiving turkey, turkey gravy, and super creamy mashed potatoes. You have to try it!
Table Of Contents
Recipe Details
This Buttemilk Cornbread recipe is perfect for the holidays or any special meal. I love it because it’s easy, flavorful, and goes with just about anything.
- TASTE: The buttermilk gives it a tang that’s softened by the honey and sugar in the recipe.
- TEXTURE: Buttermilk Cornbread is the best because you get all that amazing texture from the cornmeal, but it’s still super moist. It’s also a little fluffy, not cakey.
- TIME: This recipe will take just under 40 minutes to make.
- EASE: This simple dish uses kitchen staples and is so easy. It also stores well so you can make extra for later.
What You’ll Need
Ingredient Notes
- Dry ingredients- You’ll be using All-purpose Flour and Cornmeal as the foundation for the cornbread. The cornmeal adds a distinct flavor and grainy texture.
- Baking powder and Baking soda– These two are the leavening agents that give the Buttermilk Cornbread its fluffy, airy texture and height.
- Granulated Sugar and Honey- These ingredients are the sweeteners. The honey in particular adds a rich flavor.
- Buttermilk- This milk makes the cornbread extra moist and gives it a slightly tangy flavor. If you haven’t got any, then combine 1 3/4 cup of milk with 1 3/4 tablespoons of vinegar and let it sit for a few minutes.
- Eggs- These are the binder for the ingredients and also another leavening agent.
Add-ins and Substitutions
- Add some corn- You might want to try sweetening this moist cornbread recipe up and adding some more texture with corn. You can use creamed, frozen, or canned in the batter.
- Make it spicy- If you like cornbread with some kick, add some green chiles to it.
- Substitute yogurt or maple syrup- If you don’t have any buttermilk or honey, you can also use plain yogurt and maple syrup in place of them. You can also sub brown sugar for the granulated sugar if you want more sweetness.
- Make it dairy-free- Using almond milk and plant-based butter in this recipe will give you a tasty cornbread that’s good for any guests who can’t have dairy.
How to Make Buttermilk Cornbread
- Whisk the dry ingredients. Place the flour, cornmeal, salt, baking powder, baking soda, and sugar in a large bowl and whisk them together well. Then set them aside.
- Mix the wet ingredients together. In another bowl, mix the eggs, honey, melted butter, and buttermilk with a whisk.
- Combine. Now pour the wet mixture into the dry and whisk everything together until just combined. Don’t overmix the batter.
- Bake. Pour the cornbread batter into an 8×8-inch or 7×11 inch pan lined with parchment paper and sprayed with nonstick cooking spray. Bake it at 390 degrees Fahrenheit for 30 minutes, or until a toothpick inserted into the middle of the cornbread comes out clean.
- Serve. Cut the buttermilk cornbread into squares and serve as is, or with a pat of butter and drizzle of honey on top. Enjoy!
Pro Tip: The best way to ensure your cornbread is done is by inserting a toothpick into the middle of the cornbread. If it comes out clean, then it’s done.
Recipe Tips
- Don’t overmix the batter- To avoid your cornbread becoming tough, make sure to only whisk the wet and dry ingredients enough to combine them.
- Get out the clumps in the dry ingredients- Whisk until all the dry ingredients are mixed and there are no clumps that will affect how moist and fluffy it is later.
- Don’t forget the baking powder– This ingredient is the one that is giving your buttermilk cornbread its height. It makes it nice and fluffy, rather than heavy and dense.
- Buttermilk is what makes it moist- Regular milk just won’t have the same effect as buttermilk in making your cornbread amazingly moist, so try not to substitute it.
FAQs
Southern cornbread is more cakey with a buttery finish, and it uses more eggs. Northern cornbread is less sweet, uses less eggs, and has a crumbly texture.
If your cornbread is dry, make sure that you are properly measuring the flour. Spoon it into the measuring cup and level it off with a knife rather than scooping it. This ensures it’s not packed in, adding too much and making your buttermilk cornbread dry and crumbly.
Serving Suggestions
This Buttermilk Cornbread is moist and delicious, perfect for a snack or served as a side dish. Here are some great ways to enjoy it.
- Toppings: Top your cornbread with Crispy Air Fryer Bacon crumbles, shavings of Parmesan, butter, or honey.
- Gravy: Drizzle some savory Sausage Gravy or Turkey Gravy on top for a scrumptious side dish.
- Meats: Make it a side to a Juicy Thanksgiving Turkey, Pork Crown Roast, Cast Iron Ribeye Steak, or Cedar Plank Salmon.
- Sides: Pair this Buttermilk Cornbread with some Crispy Air Fryer Broccoli, Bacon Wrapped Asparagus, Super Creamy Mashed Potatoes, or Cranberry Jello Salad.
Make This Recipe in Advance
Make ahead: You can make it a couple of days in advance and let it cool before wrapping it in foil and plastic wrap. Keep it in the fridge until you are ready to warm it up.
Storing: The best way to store Buttermilk Cornbread is to cover it with foil and plastic wrap and leave it in the refrigerator. It will stay fresh for about a week.
Freeze: You can also freeze it by placing it in a ziplock freezer bag. Frozen, it will last for about 2-3 months. Just defrost it in the fridge when you’re ready and warm it in the microwave, or in the oven for about 10-15 minutes at 350 degrees Fahrenheit.
More Yummy Breads!
Full Recipe Instructions
Buttermilk Cornbread Recipe
Ingredients
- 1 1/3 cup all-purpose flour
- 1 1/3 cup cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- 3 large eggs
- 1/4 cup honey
- 1/2 cup unsalted melted butter
- 1 3/4 cup buttermilk
Instructions
- In a large bowl, add 1 1/3 cup all-purpose flour, 1 1/3 cup cornmeal, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/2 teaspoon baking powder, and 1/4 cup granulated sugar. Mix all the dry ingredients using a whisk, then set it aside.
- In a separate bowl, add 3 large eggs, 1/4 cup honey, 1/2 cup unsalted melted butter, and 1 3/4 cup buttermilk. Use a whisk to combine the wet ingredients.
- Now pour the wet ingredients into the dry ingredients and mix with a whisk just until combined. Be careful not to over-mix.
- Line an 8×8 inch square pan with parchment paper and coat with nonstick spray.
- Pour the cornbread batter into the pan and bake at 390 degrees Fahrenheit for 30 minutes or until a toothpick comes out clean after inserting it into the middle of the baked cornbread.
- To serve homemade cornbread, cut it into blocks. You can add a slice of salted butter and a drizzle of honey on top if you want.
Notes
- Don’t overmix the batter- To avoid your cornbread becoming tough, make sure to only whisk the wet and dry ingredients enough to combine them.
- Get out the clumps in the dry ingredients- Whisk until all the dry ingredients are mixed and there are no clumps that will affect how moist and fluffy it is later.
- Don’t forget the baking powder– This ingredient is the one that is giving your buttermilk cornbread its height. It makes it nice and fluffy, rather than heavy and dense.
- Buttermilk is what makes it moist- Regular milk just won’t have the same effect as buttermilk in making your cornbread amazingly moist, so try not to substitute it.
Nutrition
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Sharon Allum says
This is my favorite cornbread recipe, thank you so much Dina for all your recipes. God bless 😊.
Dina says
My pleasure Sharon! I am so glad you love the recipe 🙂
Gail Hernandez says
My family loved this recipe!
Dina says
Hi Gail 🙂 Very happy to hear your family loved this cornbread recipe! Thank you for taking the time to leave your feedback! I hope you find many more delicious recipes to enjoy on my blog 🙂