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
- Honey
- Eggs
- Vegetable oil
- Buttermilk
- All-purpose flour
- Cornmeal
- 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
- Pimentos
- Fresh corn
- Blueberries
- 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!
Buttermilk Cornbread
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Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 2/8/24.
Momma Baker says
Chilli
Night is incomplete without cornbread !Can’t wait to try yours it looks amazing!
Sarah says
Totally agree. 🙂 LMK if you try this cornbread!
Gayle @ Pumpkin 'N Spice says
Chili definitely needs to cornbread to go along with it. This looks like the perfect kind! And I always slather honey and butter over mine, too. Makes it even more delicious!
Sarah says
Right?! I had chili for dinner the other night but didn’t have enough time to whip up cornbread and my chili was SO lonely without it. Haha!
Heather @ Shards of Lavender says
Totally agree about making cornbread from scratch! I just went to a friend’s house and had the opportunity to grind corn into cornmeal, so am dying to bake with it… I love how you incorporated actual corn kernels into the recipe and will make this next time we have soup or chili! Thanks, Sarah!
Sarah says
Omg, you ground your own cornmeal?! JEALOUS. I’ll bet that would make the best-tasting cornbread!
Jen @ Baked by an Introvert says
This corn bread is perfect! I love how you added ground sweet corn to the batter. My mouth is watering thinking about how sweet this bread will taste. Definitely going on my to make list!
Sarah says
It’s definitely not lacking in any “corn” flavor! 😉 Thanks so much Jen!
Kristi @ Inspiration Kitchen says
Gah!!! Sarah, I am loving the sour cream in this Cornbread. I’ll bet that makes it so rich and flavorful, which you are right – is absolutely perfect for a bowl of chili. Pinned!
Sarah says
The sour cream is puuuuurfect in this bread—it makes it super-moist AND gives it an awesome rich flavor. 🙂 Thanks for pinning, Kristi!
Annie @Maebells says
Cornbread is a must for fall! Love this!
Sarah says
Agreed! Thanks Annie. 🙂
Ceara @ Ceara's Kitchen says
This cornbread looks so soft and fluffy Sarah – honestly like the perfect cornbread! I want a slice right now 🙂 Pinned!
Sarah says
Thanks for pinning, Ceara and for the sweet compliments!
Christin@SpicySouthernKitchen says
Love the combination of ingredients you used! I want to reach through the screen and grab one of those squares. They look so good!
Sarah says
Thanks Christin! Next time I make cornbread I’m definitely putting it in a skillet like you did! 😉
Catalina @ Shades of Pink says
I love cornbread, especially the edges 🙂 Everytime I am at Whole Foods, I grab a piece or corn bread from the basket and eat it while shopping, and pay at the end, it is so good.
Sarah says
Okay, I feel as if I’m missing out: My whole foods doesn’t have freshly-made cornbread ready for the devouring! That sounds totally awesome!
Arpita@ The Gastronomic Bong says
These cornbread looks fluffy and delicious!! Love the ingredients used in this recipe.. Yumm! 🙂
Sarah says
Thanks Arpita!
Amber @ Dessert Now, Dinner Later! says
Mmm, mmm, mmm! We love cornbread at our house! And that’s cool that you have actual corn in it as well!
Sarah says
It totally makes this cornbread actually have a “corny” taste. 😉
Kelly - Life Made Sweeter says
Love cornbread and yours looks so soft, fluffy and perfect! The corn kernels sound like such a tasty addition! The pics are gorgeous too girl – I totally want to sneak a few of those squares in the background where you’re pouring honey, I swear you won’t notice they’re gone at all 😉
Sarah says
Thanks so much Kelly! And yes, I will give you ALL of my remaining cornbread—I literally can’t stop eating it and need it outta the house! 😀
Cheryl says
What the heck! I haven’t been getting your new recipes in my email! Boo. This looks so amazing – I can’t get over how indulgent and rich it sounds. Seriously?! *Actual corn*, honey, buttermilk, sour cream, eggs, butter?! Ughhhhhhhh. I literally want to make some chili just to make this to go with it! Or am I making chili to go with the cornbread… an age-old question.. 😀
Sarah says
What?! That’s not cool! As far as I know my feedburner is still working right, but I’ll go in and double-check.
And girl, your vegan chili would seriously go SO awesomely with this cornbread!
Jess @ Flying on Jess Fuel says
Definitely need cornbread with chili!! And I love homemaking it because it’s so easy and better than a box!! 🙂 YUM!
Sarah says
Definitely agree that homemade is better than boxed! 😉 Thanks Jess!
Sarah @ SnixyKitchen says
Chili night is definitely not complete without some freshly made cornbread! I love the drizzle of honey in this recipe!
Sarah says
Thanks Sarah! I couldn’t imagine chili night without cornbread—unthinkable. 😉
Nicole @ Waterloo, with Love says
Everything about this recipe is perfect! I love how you used honey instead of sugar!
Sarah says
Thanks Nicole! I think you’d really like this cornbread!