Best Homemade Buttermilk Honey Cornbread: Sweet, Tender & Perfectly Crispy
There’s nothing quite like the comforting aroma and delightful taste of freshly baked cornbread. This buttermilk honey cornbread recipe is a true classic, celebrated for its exquisite flavor, soft, tender texture, and those irresistible crisp edges. It’s the quintessential side dish, perfectly complementing a hearty bowl of cozy chili, a warm bowl of soup, or any comforting meal you can imagine. Forget bland, dry cornbread – this recipe delivers pure perfection every time.
Once you discover how incredibly easy and utterly delicious homemade cornbread can be, you’ll happily ditch those boxed mixes for good. This simple recipe requires less than 10 minutes of active prep time and calls for a handful of basic ingredients you likely already have stocked in your pantry and refrigerator. The result? A superior, homemade loaf that’s far more flavorful and satisfying than anything from a package.
What makes this the best buttermilk honey cornbread recipe? It’s the perfect balance of flavors and textures. Each bite offers a delicate sweetness from the honey, a subtle tang from the buttermilk, and a rich depth from generous amounts of butter. The edges bake up beautifully crisp in a cast iron skillet, while the center remains wonderfully fluffy and moist. While it’s absolutely delicious on its own, I highly recommend serving it warm with a generous slather of softened butter, and for an extra touch of indulgence, a drizzle of extra honey takes it to a whole new level of bliss.
Table of Contents
- Why This Buttermilk Honey Cornbread Recipe is the Best
- Essential Ingredients for Honey Buttermilk Cornbread
- Step-by-Step Guide: How to Make Honey Buttermilk Cornbread
- How to Make Cornbread Muffins
- Expert Tips for Making the Best Cornbread at Home
- Delicious Serving Suggestions: What to Serve with This Honey Buttermilk Cornbread
- Frequently Asked Questions
- Get the Recipe
Why This Buttermilk Honey Cornbread Recipe is the Best
This isn’t just another cornbread recipe; it’s a carefully crafted formula for perfection. Here’s why it stands out:
- Unbeatable Flavor: The combination of real buttermilk and sweet honey creates a complex, comforting flavor profile that’s simply irresistible. It’s perfectly sweet without being cloying, and the buttermilk adds a delightful tang and depth.
- Incredibly Tender Texture: Thanks to the buttermilk and the inclusion of an extra egg yolk, this cornbread boasts an unbelievably moist and tender crumb that practically melts in your mouth. Say goodbye to dry, crumbly cornbread forever!
- Crispy Edges: Baking in a preheated cast iron skillet is key to achieving those coveted golden-brown, crispy edges that provide a delightful textural contrast to the soft interior.
- Effortlessly Easy: With minimal prep time and straightforward steps, even novice bakers can achieve spectacular results. It’s a foolproof recipe for homemade goodness.
- Versatile Side Dish: It pairs beautifully with almost any meal, from a casual weeknight dinner to a festive holiday spread.
Essential Ingredients for Honey Buttermilk Cornbread
Crafting this easy honey buttermilk cornbread requires just a few pantry staples. Using good quality ingredients makes all the difference in the final taste and texture. (The full, detailed recipe with exact measurements is at the bottom of this article in the recipe card):
- All-Purpose Flour: Provides structure to the cornbread. While some traditional recipes use only cornmeal, a combination yields a lighter, more tender crumb.
- Yellow Cornmeal: The star of the show! Use a good quality medium-grind yellow cornmeal for authentic flavor and texture. Avoid instant or finely ground cornmeal if you want that classic cornbread feel.
- Baking Powder & Baking Soda: These leavening agents work together with the acidic buttermilk to create a light and fluffy texture, ensuring a good rise.
- Salt: Essential for balancing the sweetness and enhancing all the other flavors.
- Buttermilk: The magic ingredient! Buttermilk adds a distinctive tangy flavor, helps tenderize the crumb, and reacts with the baking soda for perfect leavening. For the best results, ensure your buttermilk is at room temperature.
- Honey: This provides the signature sweetness and moisture. Use a good quality honey for the best flavor.
- Unsalted Butter: Melted butter contributes rich flavor and moisture. Using unsalted butter gives you control over the overall saltiness of the dish. Make sure it’s melted and slightly cooled before adding to the wet ingredients.
- Large Egg & Large Egg Yolk: The egg binds the ingredients and adds richness, while the extra egg yolk further enhances the moisture and tenderness, contributing to a more cake-like texture. Use them at room temperature for better emulsion.
Step-by-Step Guide: How to Make Honey Buttermilk Cornbread
This cornbread recipe is incredibly straightforward, making it perfect for bakers of all skill levels. Follow these simple steps for perfect results every time:
- Prepare Your Pan and Oven: Start by preheating your oven to 375°F (190°C). Generously grease a 9-inch cast iron skillet or a round baking dish. A cast iron skillet is highly recommended for achieving those crispy, golden-brown edges.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt. Ensure they are well combined to distribute the leavening agents evenly.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the room-temperature buttermilk, honey, cooled melted butter, large egg, and egg yolk until smooth and fully incorporated. Using room-temperature wet ingredients helps prevent lumps and promotes a uniform batter.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or spatula, gently mix until just combined. It’s absolutely okay if the mixture isn’t completely smooth and has a few small lumps; overmixing can lead to tough cornbread.
- Transfer to Skillet: Pour the cornbread batter into your prepared 9-inch cast iron skillet (or round baking dish). Use a spatula to spread it evenly to the edges of the pan.
- Bake to Perfection: Place the skillet in the preheated 375°F (190°C) oven and bake for 30-35 minutes. The cornbread is done when the top turns a beautiful golden brown and a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Serve Warm: Once baked, remove the cornbread from the oven. Allow it to cool slightly in the skillet before slicing and serving. It’s best enjoyed warm or at room temperature. Don’t forget to offer extra butter and a drizzle of honey for an even more decadent experience!
How to Make Cornbread Muffins
If you prefer individual servings or a faster baking time, this versatile cornbread batter can easily be transformed into delicious muffins. Simply grease a regular 12-cup muffin tin pan with non-stick baking spray or line it with paper liners. Fill each muffin cup no more than two-thirds full to allow for proper rising. Bake the muffins at 375°F (190°C) for a shorter period, typically 10-12 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean. This recipe typically yields 10-12 perfectly moist and fluffy cornbread muffins.
Expert Tips for Making the Best Cornbread at Home
Achieving truly exceptional cornbread is easy with a few key techniques. Here are my top tips to ensure your buttermilk honey cornbread is always a hit:
- Do Not Overmix the Batter: This is perhaps the most crucial tip! Overmixing develops the gluten in the flour, leading to a tough and chewy cornbread. Mix the wet and dry ingredients just until no streaks of dry ingredients remain. A few small lumps are perfectly fine and even desirable for a tender crumb.
- Embrace the Cast Iron Skillet: While a 9-inch round cake pan or baking dish will work, a 9-inch cast iron skillet is highly recommended. Cast iron conducts heat exceptionally well, leading to beautifully crisp, golden-brown edges and a fantastic crust on the bottom. For an even crispier crust, you can preheat the greased skillet in the oven for 5-10 minutes before pouring in the batter.
- Room Temperature Ingredients: Ensure your buttermilk and eggs are at room temperature. This helps them incorporate more smoothly into the batter, preventing curdling and creating a more uniform mixture, which contributes to a more tender and consistent final product.
- Choose Your Cornmeal Wisely: The type of cornmeal you use can affect the texture. Medium-grind yellow cornmeal generally offers the best balance of texture and flavor for a classic cornbread. Fine-ground cornmeal can result in a more cake-like texture, while coarse-ground can be quite rustic and crumbly.
- Avoid Overbaking: Keep an eye on your cornbread during the last few minutes of baking. Overbaking can quickly dry it out. The edges should be golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
- Freezing for Future Enjoyment: Cornbread freezes exceptionally well! Once completely cooled, double wrap the entire loaf or individual slices tightly in plastic wrap, then wrap again in aluminum foil. Store in the freezer for up to a month or even longer. Thaw at room temperature for a few hours before serving, or gently reheat in a low oven.
- Optimal Storage: While I prefer to enjoy fresh cornbread within 1-2 days of baking, it will keep beautifully in an airtight container at room temperature for several days. For longer storage, refrigerate it.
Delicious Serving Suggestions: What to Serve with This Honey Buttermilk Cornbread
This versatile honey buttermilk cornbread is more than just a side dish; it’s a comforting addition to a wide array of meals. Its sweet and savory notes pair wonderfully with so many dishes, making it a staple in any kitchen. Here are some of my favorite pairings:
- Classic Comfort Foods: It’s a match made in heaven with any type of chili, like this Easy Weeknight Chili, hearty stews, or a rich beef bourguignon.
- Barbecue and Southern Fare: Serve it alongside pulled pork, BBQ ribs, grilled chicken, or Sheetpan Meatloaf and Potatoes.
- Soups: A slice of warm cornbread is perfect for dipping into creamy tomato soup, black bean soup, or any chunky vegetable soup.
- Roasted Meats: It’s a fantastic accompaniment to savory main courses such as Beer Braised Short Ribs, roasted chicken, or a festive Honey Butter Glazed Ham.
- Breakfast & Brunch: Don’t limit cornbread to dinner! Enjoy it for breakfast with eggs, bacon, and a dollop of jam, or even as a base for a unique savory bread pudding.
- Simple Snacks: A warm slice with just butter, or even a drizzle of maple syrup, makes for a delightful and satisfying snack any time of day.
Frequently Asked Questions
Here are answers to some common questions about making and enjoying homemade cornbread:
Can I use milk instead of buttermilk?
While you can substitute milk, the results won’t be quite the same. Buttermilk adds a unique tang and tenderness that regular milk cannot replicate. If you don’t have buttermilk, you can make a DIY version by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the cup with regular milk (preferably whole or 2%). Let it sit for 5-10 minutes until it slightly curdles before using.
What’s the difference between Northern and Southern cornbread?
Southern cornbread traditionally uses only cornmeal (no flour), often bacon grease, and is savory, sometimes baked in a very hot cast iron skillet. Northern cornbread often includes flour, a sweetener (like sugar or honey), and is generally more cake-like and sweet. This buttermilk honey cornbread leans towards the Northern style with its sweetness and use of flour, but it retains a classic Southern charm with its tender texture and potential for crispy skillet edges.
Can I add mix-ins to this cornbread?
Absolutely! This recipe is a fantastic base for customization. Consider adding 1/2 cup of shredded cheddar cheese, diced jalapeños (or roasted green chiles), crispy cooked bacon bits, or even fresh herbs like chives or rosemary to the batter before baking for a savory twist.
How do I reheat leftover cornbread?
To reheat, wrap individual slices loosely in foil and warm them in a 300°F (150°C) oven for about 10-15 minutes, or until heated through. You can also briefly warm slices in a microwave for 20-30 seconds, though this can sometimes make them a little chewier. A toaster oven works well too for a crispier exterior.
Get the Recipe
Ready to bake the best buttermilk honey cornbread you’ve ever tasted? Here is the detailed, printable recipe:
Honey Cornbread
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Ingredients
- 1 cup all-purpose flour (120 grams)
- 1 cup yellow cornmeal (138 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (250 ml)
- ⅓ cup honey (113 grams)
- 6 tablespoons unsalted butter , melted and cooled (85 grams)
- 1 large egg
- 1 large egg yolk
Instructions
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Preheat oven to 375°F (190°C). Generously butter a 9-inch cast iron skillet. Alternately, you can use a 9-inch round cake pan or other baking dish.
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In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt until well combined.
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In a separate bowl, whisk together the buttermilk, honey, melted butter (cooled slightly), large egg, and egg yolk until smooth. Add this buttermilk mixture to the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are fine.
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Pour the batter into the prepared skillet or cake pan, spreading it evenly. Bake for about 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Serve warm or at room temperature with additional butter and honey if desired. Enjoy!
This recipe was originally published in July 2015 in partnership with Go Bold with Butter, and has been updated for clarity, detail, and SEO optimization.