Easy Buttermilk Honey Cornbread Recipe for Every Occasion

Introduction

There’s something truly magical about fresh, warm cornbread straight from the oven. Moreover, when you combine rich buttermilk with sweet honey, you create a Buttermilk Honey Cornbread that transforms an ordinary meal into something special. This versatile side dish complements everything from hearty chili to summer barbecues, making it a recipe you’ll want to keep handy all year round.

In this post, I’ll share my foolproof Buttermilk Honey Cornbread recipe that consistently delivers moist, tender results with the perfect balance of sweetness. Additionally, you’ll learn helpful tips and variations to customize this recipe for different occasions and taste preferences. Whether you’re a seasoned baker or just starting out in the kitchen, you’ll find this recipe approachable and rewarding.

What Makes Buttermilk Honey Cornbread So Special?

First of all, the combination of buttermilk and honey creates a unique flavor profile that elevates cornbread beyond the ordinary. The buttermilk contributes tanginess and tenderness, while the honey adds natural sweetness and depth. Furthermore, this recipe strikes the perfect balance between traditional Southern-style cornbread (which tends to be less sweet) and Northern-style (which is typically sweeter).

Unlike many cornbread recipes that turn out dry or crumbly, this Buttermilk Honey Cornbread remains wonderfully moist. Consequently, you’ll never need to slather it with butter to make it palatable—although a little extra butter certainly doesn’t hurt!

Ingredients You’ll Need

• 1 cup yellow cornmeal (medium grind works best)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup honey (plus extra for serving)
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 6 tablespoons unsalted butter, melted and slightly cooled
• 2 tablespoons vegetable oil (for the skillet)

Equipment Needed

• 9-inch cast iron skillet (or a 9-inch baking pan)
• Two mixing bowls
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Cooling rack

Step-by-Step Instructions

Preparing Your Kitchen

1. First, preheat your oven to 400°F (200°C).
2. Next, place your cast iron skillet in the oven while it preheats. This step ensures your cornbread will develop a beautiful crisp crust.

Creating the Batter

1. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until well combined.
2. Then, in a separate bowl, whisk the honey and eggs until smooth and fully incorporated.
3. After that, add the buttermilk to the egg mixture and whisk until combined.
4. Subsequently, slowly pour in the melted butter while whisking constantly to prevent the eggs from cooking.
5. Now, make a well in the center of your dry ingredients and pour in the wet mixture.
6. Gently fold everything together with a rubber spatula until just combined. Be careful not to overmix—a few small lumps are perfectly fine!

Baking Your Buttermilk Honey Cornbread

1. Carefully remove the hot skillet from the oven and add the vegetable oil, swirling to coat the bottom and sides.
2. Then, pour your batter into the hot skillet—you should hear a satisfying sizzle as the batter hits the hot surface.
3. Immediately place the skillet back in the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
4. Once baked, allow the Buttermilk Honey Cornbread to cool in the skillet for about 10 minutes before slicing.
5. Finally, serve warm, preferably with an additional drizzle of honey or a pat of butter for an extra touch of indulgence.

Pro Tips for Perfect Buttermilk Honey Cornbread

• Room Temperature Ingredients: For the best texture, make sure your eggs and buttermilk are at room temperature before mixing. Consequently, your cornbread will rise more evenly.
• Don’t Overmix: Stir the batter just until the ingredients are combined. Overmixing will develop the gluten in the flour and result in tough cornbread.
• Preheating the Skillet: This step is crucial for achieving that coveted crispy bottom crust. However, if you don’t have a cast iron skillet, you can use a regular baking pan—just skip the preheating step.
• Honey Selection: Different honey varieties will give subtle flavor variations. For instance, clover honey provides a mild sweetness, while buckwheat honey adds a more robust flavor.
• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.

Variations to Try

Savory Additions

• Fold in 1 cup of shredded cheddar cheese and 1-2 chopped jalapeños for a spicy kick
• Add ½ cup of cooked and crumbled bacon plus 2 tablespoons of chopped chives
• Mix in ½ cup of corn kernels and ¼ cup of diced red bell pepper

Sweet Twists

• Add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg for a warm, spiced version
• Incorporate ¼ cup of finely chopped apples and a sprinkle of cinnamon sugar on top

Serving Suggestions

This versatile Buttermilk Honey Cornbread pairs beautifully with a variety of dishes:

• Serve alongside a hearty bowl of chili or stew on cold winter evenings
• Complement barbecue ribs, pulled pork, or brisket at your next cookout
• Offer as a slightly sweet alternative to dinner rolls at your holiday table
• Enjoy for breakfast with additional honey or your favorite jam

Storage and Make-Ahead Tips

Your Buttermilk Honey Cornbread will stay fresh when stored properly:

1. At room temperature: Store leftovers in an airtight container for up to 2 days.
2. In the refrigerator: Extend freshness to 1 week by refrigerating in an airtight container.
3. In the freezer: Wrap individual portions tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.

To reheat frozen cornbread, first thaw it overnight in the refrigerator. Then, wrap it in aluminum foil and warm in a 325°F oven for about 10-15 minutes. Alternatively, you can microwave individual pieces for 20-30 seconds.

Why This Recipe Works Every Time

The science behind this perfect Buttermilk Honey Cornbread lies in its careful balance of ingredients. The acidity in buttermilk activates the baking soda, creating a tender crumb, while the honey provides both sweetness and moisture. Furthermore, the combination of butter and oil ensures the cornbread stays moist even days after baking.

Additionally, the hot skillet method creates that signature crispy edge that contrasts beautifully with the soft interior. As a result, you get cornbread that’s texturally interesting and delightfully flavorful in every bite.

Conclusion

This Buttermilk Honey Cornbread recipe proves that simple ingredients, combined thoughtfully, can create something truly special. The tangy buttermilk and sweet honey work together to produce a cornbread that’s moist, flavorful, and appropriate for any occasion—from casual weeknight dinners to holiday celebrations.

Moreover, once you master this basic recipe, you can easily customize it to suit your taste preferences or complement specific meals. Therefore, I encourage you to make this recipe your own by trying different variations and serving it alongside your favorite dishes.

In conclusion, great cornbread doesn’t require complicated techniques or fancy ingredients—just this straightforward recipe and a little love. So preheat that oven, grab your cast iron skillet, and get ready to enjoy the comforting aroma of freshly baked Buttermilk Honey Cornbread filling your kitchen!

What’s your favorite dish to serve with cornbread? Have you tried adding honey to your cornbread before? I’d love to hear about your experiences in the comments below!

Easy Buttermilk Honey Cornbread Recipe for Every Occasion

Print Recipe

Pin Recipe

Author: thelunaskitchen Cuisine: American Recipe Keys: Quick Meals

Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Difficulty: Beginner Servings: 8 Calories: 275 Kcal Best Season: Fall

Description

Warm, golden, and irresistibly moist, this Buttermilk Honey Cornbread combines rich buttermilk and sweet honey for the perfect balance of flavor. It’s a comforting side dish that pairs beautifully with chili, barbecue, or any homestyle meal. Simple to make and endlessly versatile, this cornbread will quickly become a year-round favorite for any occasion.

INGREDIENTS:

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

• 
  1 cup yellow cornmeal
• 
  1 cup all-purpose flour
• 
  1 tbsp baking powder
• 
  ¹⁄₂ tsp baking soda
• 
  ¹⁄₂ tsp salt
• 
  ¹⁄₃ cup honey (plus extra for serving)
• 
  2 large eggs, at room temperature
• 
  1 cup buttermilk, at room temperature
• 
  6 tbsp unsalted butter, melted and slightly cooled
• 
  2 tbsp vegetable oil (for the skillet)

Instructions

1. Preheat oven to 400°F (200°C) with cast iron skillet inside.

1. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.

1. In a separate bowl, whisk honey and eggs until smooth.

1. Add buttermilk to egg mixture and whisk until combined.

1. Slowly pour in melted butter while whisking constantly.

1. Make a well in dry ingredients and pour in wet mixture.

1. Gently fold together until just combined.

1. Carefully remove hot skillet from oven and add oil, swirling to coat.

1. Pour batter into hot skillet and return to oven.

1. Bake for 20-25 minutes until golden brown and toothpick comes out clean.

1. Cool in skillet for 10 minutes before slicing.

1. Serve warm with additional honey if desired.

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 275kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 38g13%

Dietary Fiber 1g4%

Sugars 14g

Protein 5g10%

---

Calcium 60 mg

Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Buttermilk Honey Cornbread, buttermilk honey cornbread recipe, buttermilk cornbread recipe, best buttermilk cornbread recipe, buttermilk cornbread muffins, how do you make buttermilk cornbread