This is buttermilk cornbread is perfectly sweet from honey and has an incredible soft and tender texture. It’s absolutely amazing with a bowl of chili!
Everyone needs a classic cornbread recipe up their sleeve and we just happen to have the ONLY recipe you’ll ever need!
I know, I know, Jiffy is amazing and all that but you haven’t lived until you’ve had a warm chunk of scratch-made cornbread with softened butter and honey melting down the sides.
Don’t even get me started on how incredible this cornbread is paired alongside a big bowl of chili and the inevitable many bowls that will follow.
Honestly just consider diving into this entire pan, don’t even bother with the slices.
This Buttermilk Cornbread features…
- A perfectly golden exterior and moist, soft interior
- Rustic corn flavor paired with sweet honey and tangy buttermilk
- Minutes to make and a great accompaniment to chili and other soups.
Making the Cornbread
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
Sweet or Savory?
We typically prefer a cornbread that’s on the sweeter side and that’s definitely the flavor profile that this recipe leans towards.
1/3 cup of honey perfectly balances the sweetness of this cornbread in our opinion, but you can easily dial the sweetness up or down based on your personal preference.
Tips for Perfect Cornbread
- Spoon and level flour – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Gently fold batter – be careful not to overmix your batter otherwise the cornbread may bake up dry.
- Bake cornbread at high temperature – this will help form a beautiful golden exterior.
- Test cornbread with toothpick – insert a toothpick in the center of cornbread to test for doneness.
Get Creative with Add-Ins
This recipe is a great base for so many cornbread variations! Try using these add-ins.
- Minced jalapeno
- Cheddar or pepper jack cheese
- Fresh corn
- Bacon bits
- Green onion
- Cilantro or parsley
Storing and Freezing Cornbread
Allow bread to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, we recommend reheating slices in microwave or oven for serving.
To freeze bread, allow to cool completely, then wrap well and freeze up to 2 months. Thaw bread completely at room temperature and reheat for serving.
This cornbread is just simple and homey like all good cornbread should be! The buttermilk adds a slight tangy flavor that pairs so well with the sweet honey and the interior texture is perfectly soft and tender.
Whatever you do, do NOT forget the pats of butter and honey drizzles on top of this cornbread! Literal heaven on earth, period.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this cornbread made step-by-step on Google web stories.
Try pairing these chilis with this cornbread!
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- 1/3 cup honey
- 2 large eggs
- 1/3 cup vegetable oil
- 1 cup buttermilk
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Butter and honey for serving, optional
- Preheat oven to 400F. Line an 9-inch square baking dish with parchment paper and set aside.
- In a large bowl, whisk honey, eggs, vegetable oil, and buttermilk until smooth. In a separate medium bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Fold flour mixture into liquid until batter is just combined.
- Spread batter evenly into prepared pan. Bake cornbread at 400F 20-25 minutes until golden-brown and a toothpick comes out clean.
- Cool cornbread slightly on a wire cooling rack before cutting into squares. Serve cornbread warm with butter and honey if desired. Enjoy!
This post was updated with new recipe adjustments and photos on 2/8/24.