Easy Moist Buttermilk Cornbread Recipe

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There's nothing quite like a warm slice of homemade buttermilk cornbread, especially when it's fresh out of the oven and topped with a little honey butter!

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This sweet buttermilk cornbread recipe is incredibly moist, soft, and buttery, with just the right amount of sweetness. It's baked in a hot buttered lodge skillet, which creates beautifully golden edges while keeping the inside soft and tender. And to make it even better, I finish the cornbread with a generous brushing of melted honey butter right when it comes out of the oven.

Whether you're making cornbread to serve alongside a big bowl of chili, adding it to your Thanksgiving dinner, or simply enjoying a warm slice on its own, this is one of those easy recipes you'll want to make again and again!

Why You'll Love This Buttermilk Cornbread Recipe

• Moist and tender: The combination of buttermilk, butter, and oil creates a soft, moist crumb that doesn't dry out easily.
• Sweet and buttery: Brown sugar, granulated sugar, and honey give this cornbread its delicious sweetness without losing that classic cornmeal flavor.
• Golden buttery edges: Preheating the skillet and adding butter before pouring in the batter helps create those delicious, lightly crisp edges.
• Honey butter topping: Brushing melted honey butter over the cornbread right out of the oven adds even more flavor.
• Easy to make: This recipe comes together with simple pantry ingredients and bakes in just 20–25 minutes.

Ingredients and Substitutions

• All-Purpose Flour: Flour provides structure and helps create a softer, more tender cornbread. Using a combination of flour and cornmeal keeps the texture from becoming too crumbly.
• Cornmeal: The main ingredient that gives cornbread its signature flavor and texture. I recommend using finely or medium-ground yellow cornmeal for a nice balance of corn flavor and texture.
• Buttermilk: One of the key ingredients for making moist and tender cornbread! Buttermilk adds a slight tanginess that balances the sweetness and helps activate the baking soda.
• Brown Sugar: Adds sweetness, moisture, and a subtle molasses flavor. I love using brown sugar along with granulated sugar for a little extra depth of flavor.
• Granulated Sugar: Gives this cornbread its sweet flavor and helps balance the earthy taste of the cornmeal.
• Eggs: Help bind all the ingredients together and give the cornbread structure.
• Baking Powder and Baking Soda: Both work together to help the cornbread rise and create a soft, fluffy texture.
• Salt: Balances the sweetness and brings out all the delicious flavors.
• Unsalted Butter: Adds rich, buttery flavor to the batter. You'll also use additional butter for the hot skillet and the honey butter topping.
• Neutral Oil: Helps keep the cornbread moist, even after it cools. Vegetable or canola oil works well for this recipe.
• Honey: Adds a delicious floral sweetness to the batter. You'll also mix honey with melted butter to brush over the finished cornbread.

Let's Make Some Buttermilk Cornbread

Step 1: Preheat the Oven and Skillet

Preheat your oven to 400°F. Place your oven-safe skillet inside the oven while it preheats. Heating the skillet before adding the batter helps create a beautiful golden crust along the bottom and edges of the cornbread.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, brown sugar, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs, oil, honey, and melted, slightly cooled butter until well combined.

Step 4: Mix the Cornbread Batter

Pour the wet ingredients into the dry ingredients and gently stir until everything is incorporated. Be careful not to overmix the batter! Overmixing can result in a tougher, denser cornbread.

Step 5: Butter the Hot Skillet

Carefully remove the hot skillet from the oven and add 1 tablespoon of butter. Allow the butter to melt, then carefully spread it around the bottom and sides of the skillet.

Immediately pour the cornbread batter into the hot, buttered skillet and spread it evenly.

Step 6: Bake the Cornbread

Place the skillet back into the oven and bake at 400°F for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7: Brush with Honey Butter

While the cornbread is baking, melt the butter and stir in the honey.

As soon as the cornbread comes out of the oven, brush the honey butter mixture generously over the top while it's still hot.

Allow the cornbread to cool slightly before slicing and serving!

What to Serve with Buttermilk Cornbread

One of the best things about homemade cornbread is how well it pairs with so many meals! Here are a few of my favorite ways to enjoy it.

• Chili: There's nothing better than a warm slice of sweet cornbread alongside a hearty bowl of chili.
• Barbecue: Serve it with pulled pork, smoked brisket, barbecue ribs, or grilled chicken.
• Soups and Stews: Perfect for soaking up delicious broths and sauces.
• Thanksgiving Dinner: Cornbread makes a wonderful addition to your holiday table.
• Honey Butter: Sometimes, all you need is a warm slice of cornbread with a little extra butter and honey!

Frequently Asked Questions

Why do you preheat the skillet before adding the batter?

Preheating the skillet gives the batter immediate contact with a hot surface, helping create a golden crust on the bottom and edges. Adding butter to the hot skillet also gives the cornbread extra buttery flavor.

Can I make this cornbread without a cast iron skillet?

Yes! You can bake cornbread in another oven-safe baking dish, although the edges may not become as crispy as they do in a preheated cast iron skillet. Baking time may also vary depending on the size and material of your pan.

Can I substitute regular milk for buttermilk?

You can make a quick buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and then filling it with milk to the 1-cup mark. Let it sit for 5–10 minutes before using.

Real buttermilk will give you the best flavor and texture, but this substitute works when you're in a pinch.

Can I make buttermilk cornbread ahead of time?

Absolutely! You can make the cornbread a day ahead and reheat it before serving. For the best texture, I recommend serving it warm.

How to Store and Reheat Buttermilk Cornbread

Room Temperature: Allow the cornbread to cool completely before placing it in an airtight container. Store at room temperature for up to 2 days in a cool kitchen.

Refrigerator: Store in an airtight container for up to 5 days. Refrigerating may make the cornbread slightly firmer, so I recommend warming it before serving.

Freezer: Wrap individual slices tightly in plastic wrap and place them into a freezer-safe container or bag. Freeze for up to 3 months.

Reheating: Warm individual slices in the microwave for 15–20 seconds, or place the cornbread in a 300°F oven covered with foil until warmed through.

More Recipes You'll Love

If you love cozy, comforting homemade recipes, be sure to check out some of my other favorites!

My Caramel Apple Cinnamon Rolls and Apple Crumble Cinnamon Rolls are both perfect for fall baking. And if you're looking for a rich, comforting dessert to finish your meal, my Brown Butter Miso Sticky Toffee Pudding is another delicious recipe to try!