Do you believe cornbread can be moist and not dry? I didn’t believe it until I created this homemade cornbread recipe sweetened with honey and brown sugar. It’s tender, just slightly crumbly, and has that perfect balance of sweet and savory that makes it perfect for your next BBQ, alongside a bowl of chili, ham and beans or slathering it with butter for a cozy snack. This recipe is now my go-to for a perfect old-fashioned buttermilk cornbread. It’s simple and so-satisfying. I’ve never even been a fan of cornbread because I’ve always had dry cornbread at restaurants, but I will toot my own horn on this one!
Moist Cornbread
Cornbread is one of those recipes that feels like a warm hug. It’s versatile enough to pair with barbecue, soups, or even a fried egg for a quick lunch. What I love about this buttermilk version is how the tangy buttermilk keeps it moist while adding subtle richness. Plus, it’s got that classic cornmeal texture that’s cakey without being heavy.
I’m all about keeping things real in the kitchen, so this recipe uses ingredients you probably already have, and it comes together in about 30 minutes tops! My family claims this is the best cornbread they’ve ever had. Two of my kids don’t usually even like cornbread since ones they’ve tried in restaurants are very dry.
Buttermilk Cornbread Main Ingredients
- Butter– unsalted butter, not oil or margarine.
- Flour– I like all-purpose unbleached flour.
- Corn meal– (I like to use 1/2 white and 1/2 yellow, but not necessary)
- Sugar– I only use brown sugar in this recipe.
- Salt– I use sea salt or kosher salt.
- Buttermilk– This is NO buttermilk substitute I would recommend. Whole full-fat buttermilk is what makes this recipe great! If you do not have buttermilk, don’t even attempt this recipe. Now, if you want to try to make your own homemade buttermilk, grab a 2 cup measuring cup, Add 1.5 Tbsp. of lemon juice and then add whole milk up to the 1.5 cup mark. Give it a good stir and then let it sit for a minimum of 10 minutes. Then use this mixture in place of the store-bought buttermilk.
- Honey– I like to use raw honey.
This buttermilk cornbread is one of those recipes that feels like home, no matter where you’re from. It’s easy enough for a weeknight but special enough to share with friends. I’d love to hear how it turns out for you—drop a comment on the blog or tag me on social media! Happy baking, y’all.
Best Moist Honey Cornbread Recipe (with Buttermilk)
Equipment
Ingredients
- 3/4 cup unsalted butter (melted & cooled)
- 1.5 cups all purpose flour
- 1.5 cups yellow corn meal
- 5 Tbsp. brown sugar
- 1.5 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. sea salt
- 1.5 cups full fat buttermilk
- 5 Tbsp. honey
- 3 eggs (large)
Instructions
- Preheat your oven to 400°F and grab a 9 x 13 inch baking dish (I prefer a glass baking dish so I can see the edges brown). Grease the baking dish with butter or avocado oil.
- In a large mixing bowl, whisk together the dry ingredients: cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
- Whisk in the wet ingredients now: cooled off melted butter, honey, buttermilk and lastly the eggs.
- Once all the mixture is well combined with no dry spots, pour batter into your greased baking dish, level and smooth the top of it.
- Bake uncovered in the center of the oven for 20 minutes max and check. If a toothpick comes out clean remove it immediately and allow to cool for at least 10 minutes.
- While its cooling, I like to add a few dollops of softened butter and spread it all over the top.
- To serve, I like to offer a drizzle of honey. Hot honey is great too!
Comments are welcome & encouraged, however we have the right to refuse to publish it if it is hateful in nature and not constructive criticism. We ask that they be polite & stay on topic as well.