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moist buttermilk cornbread in a glass dish with a square sitting on top next to a small metal spatula
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Best Moist Honey Cornbread Recipe (with Buttermilk)

Moist cornbread DOES exist and this is it!  If you follow this recipe exactly, this might just become your new favorite cornbread recipe and you will never make it another way again!  This semi-sweet cornbread has the best texture and tender crumb.  It's the perfect side dish for your next BBQ or chili feast!  This recipe is written specifically for a large 9 x13 inch baking dish so you have a lot to share!  
Prep Time5 minutes
Cook Time20 minutes
Resting Time10 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: 4th of July, BBQ, BBQ side, cornbread, labor day
Servings: 12
Calories: 321kcal
Author: Katia

Equipment

  • 1 9 x 13 inch pyrex baking dish

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! 

Notes

You can use leftover cornbread to make cornbread croutons for an amazing Thanksgiving stuffing. 
Store cornbread in an airtight container and enjoy within 3 days for maximum freshness.

Nutrition

Serving: 2-2 inch squares | Calories: 321kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 270mg | Potassium: 153mg | Fiber: 2g | Sugar: 16g | Vitamin A: 463IU | Vitamin C: 0.05mg | Calcium: 83mg | Iron: 2mg