Dive into the Comfort of Homemade Buttermilk Cornbread, a one-bowl side dish for your soups, chili, ribs, or a hearty stew. Lightly sweetened, soft, moist, and buttery, this cornbread can be made in a skillet or baking dish with no fuss.
Can I double this recipe?
Yes, you can double this recipe, but you should use a larger baking pan or two cast iron skillets. If using a larger baking pan, the baking time will increase. Check the readiness of the cornbread using a toothpick.
How do I get a crispy bottom on the cornbread?
Place an ovenproof cast iron skillet in the oven while preheating it to 375°F. Then, carefully remove the hot skillet from the oven, brush it with butter, and pour the batter immediately. Bake according to the recipe instructions. This will help you get a crispy bottom.
How do I know when the cornbread is done?
To make sure the cornbread is done, insert the toothpick into the center of the cornbread, if it comes out clean or with a few moist crumbs, the cornbread is perfectly baked. The top of the cornbread should be golden brown.
Store leftovers:
Place leftover cornbread in an airtight container or a ziplock plastic bag. Store in the refrigerator for up to a week, or at room temperature, or for up to 2 days. Reheat the cornbread in the microwave or in the oven before serving.

Easy 30-Minute Buttermilk Cornbread
Ingredients
- ¾ cup cornmeal, or polenta
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- ¾ cup (12 tbsp) unsalted butter, melted
- 3 tbsp honey
Instructions
- Preheat the oven to 375°F. Place a 10-inch cast iron skillet in the oven. Make sure it’s ovenproof.
- In a large mixing bowl, whisk together the dry ingredients: cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Add the eggs, buttermilk, cooled melted butter, and honey. Whisk together until all the ingredients are incorporated. Don’t overmix the batter.
- Carefully remove the cast iron skillet from the oven. Grease with butter or non-stick cooking spray. Pour the batter in and spread evenly.
- Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Some ovens are better calibrated than others, so use the toothpick method as well. Remove from the oven and let cool for 5-10 minutes. Then, slice and serve warm with honey, butter, or jam. Enjoy!
Nutrition
Frequently Asked Questions about Buttermilk Cornbread
1. Can I add corn kernels to the batter?
Yes, feel free to add about ½ to 1 cup of corn kernels. You can use fresh, thawed frozen, or drained canned corn kernels.
2. Is there a way to make this cornbread less sweet?
This cornbread isn’t too sweet, because we’re using only 1/4 cup of granulated sugar and 3 tbsp of honey when making the batter. You can omit adding honey or add less sugar to make this cornbread even less sweet.
3. How do I prevent the cornbread from being too dry?
We’re using both buttermilk and butter in this recipe to make the cornbread super moist and prevent dryness. Also, make sure to not overbake the cornbread.
4. Can I make this cornbread vegan?
Yes, you can make this cornbread vegan by using a plant-based substitute for butter, buttermilk, and eggs. Use maple syrup instead of honey in substitution 1:1. If making the vegan version of this cornbread, the texture may change.
5. Can I make this recipe without buttermilk?
Even if you don’t have buttermilk, you can make your own homemade buttermilk. Add 1 tablespoon of lemon juice and 1 cup of milk to the glass or measuring cup, whisk together, and let sit for 5-10 minutes. Then, use according to the recipe instructions.
6. What can I use if I don’t have a cast iron skillet?
No problem! Use an 8×8-inch or a 9×9-inch baking pan if you don’t have a cast iron skillet.