Easy homemade buttermilk cornbread is soft and moist with a hint of sweetness. It pairs well with soups, chili, or as a quick snack.

This moist sweet buttermilk cornbread is made with basic ingredients and comes together quickly. The buttermilk adds a mild tang, while the sweetness balances the flavor perfectly. It bakes to a golden brown and stays soft, making it a great side on your Thanksgiving dinner.

For more easy Thanksgiving recipes try my Cranberry Cheesecake Bars, Super moist pumpkin marble chocolate cake and pumpkin pie turnovers with cream cheese frosting.

Ingredients

Flour: I used all-purpose flour. It helps bind the ingredients together so the cornbread holds its shape when baked.

Cornmeal: Cornmeal is ground-dried corn with a slightly gritty texture. It gives cornbread its signature texture and flavor. You can find cornmeal in the baking aisle of most grocery stores. It’s often sold in fine, medium, or coarse textures, but medium or coarse works best for cornbread.

Brown sugar: I used brown sugar instead of white sugar because it has a richer flavor and helps add moisture to the cornbread. The molasses in brown sugar gives the cornbread a deeper, more complex sweetness.

Baking powder and baking soda: I used both baking powder and baking soda to create a lighter, fluffier texture. Both ingredients help the cornbread rise, but they work slightly differently to give it the perfect lift and texture.

Salt: Salt enhances the flavors in cornbread, balancing out the sweetness of the cornmeal. It’s a small amount, but it makes a big difference in taste.

Eggs: Eggs provide moisture and help bind the ingredients together. They also help the cornbread rise slightly and contribute to the texture, giving it a light, tender crumb.

Honey: It enhances the taste of the cornbread but also helps keep it moist, creating a tender, delicious texture.

Melted butter: Butter adds flavor and richness to the cornbread. The fat in butter helps keep the cornbread moist and gives it a deliciously soft texture. You can melt the butter in the microwave or on the stovetop before adding it to the batter.

Buttermilk: Buttermilk is a tangy, slightly sour milk that reacts with baking soda to help the cornbread rise. It adds flavor and helps make the cornbread moist and tender. If you don’t have buttermilk, you can substitute it with regular milk mixed with a little vinegar or lemon juice.

How to make easy homemade buttermilk cornbread

Preheat the oven to 400F. Grease a 9-inch skillet or a 9-inch square baking dish with butter or cooking spray to prevent sticking. Place a greased baking pan in the oven to heat up.

In a large bowl, combine all-purpose flour, cornmeal, baking powder, baking soda, and salt. Stir well to evenly distribute the dry ingredients.

Add the eggs, melted butter, buttermilk, brown sugar, and honey. Stir gently until the ingredients are just combined, being careful not to overmix, as this could impact the texture.

Pour the batter into your prepared hot skillet or baking dish, spreading it evenly with a spatula.

Place the skillet or baking dish in the preheated oven and bake for 20-23 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cornbread to cool for a few minutes before slicing and serving.

Tips for making perfect cornbread everytime

Preheat Your Skillet or Pan

Heat your cast iron skillet or baking dish in the oven before adding the batter. This creates a golden, crispy crust that’s a hallmark of great cornbread.

Bake on the Middle Rack

This allows for even baking and prevents the top from browning too quickly.

Don’t Overmix

Stir the batter just until the ingredients are combined. Overmixing can make the cornbread dense and tough.

Use Buttermilk for Extra Flavor

Buttermilk adds a slight tang and enhances the texture.
No buttermilk? Make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice.

Add Moisture

Eggs, butter and buttermilk keep your cornbread moist.
Avoid overbaking, which can dry it out.

Serve Warm

Cornbread tastes best fresh out of the oven. Serve with butter, honey, or your favorite topping.

Store Properly

Keep leftover cornbread in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate or freeze, then reheat in the oven or microwave.