Cornbread is one of those comforting staples that feels like home. This buttermilk version is easy to pull together and gets a little extra something when you top it with butter sweetened by a drizzle of honey.
The Story Behind This Recipe
I first fell in love with cornbread during a visit to the South, where it was a daily table presence rather than an occasional treat. The version I came across there was moist, slightly crumbly, and the buttermilk gave it a gentle tang that balanced the natural sweetness of the cornmeal.
Once I tried making it myself, I realized how forgiving the recipe is. It doesn’t require fancy ingredients, just a few pantry staples and good buttermilk. I like to bake it in a cast iron skillet because the crust crisps up so nicely, almost like little pockets of caramel.
When the cornbread comes out warm from the oven, I never skip the honey butter spread. Just soften some butter and swirl in honey, then let it melt slowly on each slice. It’s a small touch, but it makes the simple cornbread feel special.
I often serve this alongside a pot of chili or braised greens, but honestly it’s fine on its own with a cup of coffee or tea. The flavors are straightforward and not too sweet, which makes it a versatile presence at the table.
This kind of cornbread also gets a thumbs up from folks who say they don’t usually like cornbread—it feels lighter and less gritty than some versions. If you’ve ever hesitated to try cornbread, this recipe might change your mind.
Cuisine: Southern
Course: Side Dish
Servings: 8
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup melted unsalted butter, plus more for skillet
- Honey and softened butter, for serving
Instructions
- Step 1. Preheat your oven to 425°F (220°C). Generously butter a 9-inch cast iron skillet or a similar oven-safe pan.
- Step 2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Step 3. In another bowl, whisk the buttermilk, eggs, and melted butter to combine.
- Step 4. Pour the wet ingredients into the dry and stir just until combined. It’s okay if there are a few lumps—don’t overmix.
- Step 5. Pour the batter into the prepared skillet and smooth the top with a spatula.
- Step 6. Bake for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Step 7. Let the cornbread cool for about 10 minutes, then slice and serve warm with honey butter spread generously on top.
Tips for Success
- If you don’t have a cast iron skillet, use a well-buttered cake pan or baking dish.
- Use fresh baking powder and baking soda to ensure your bread rises properly.
- Don’t overmix the batter—it should stay a bit lumpy to keep the crumb tender.
- Warm the honey butter slightly if you want it to melt faster on the hot bread.
Variations & Substitutions
- Add a handful of corn kernels or diced jalapeño to the batter for texture and a little heat.
- Swap half the all-purpose flour for whole wheat pastry flour for a nuttier flavor.
- Use maple syrup instead of honey in the butter spread for a different sweetness.
- Stir in 1/2 cup shredded sharp cheddar cheese into the batter for a savory twist.
