EASY Buttermilk Cornbread Recipe — Be Greedy Eats

Simple, Easy, and Buttery! That’s the only way to describe this cornbread! With just the right amount of sweetness, crispy edges, and a moist center, this cornbread is amazingly delicious.

jump to recipe

Simple, Easy, and RICH!

I don’t know about y’all, but I feel like certain foods get overshadowed by the main course and dessert. We all put a lot of emphasis on everything else, but the accompaniments! Foods like rolls, biscuits, and of course, cornbread make every single one of my meals so much better!

My Easy Buttermilk Cornbread will remind you how important the accompaniments are to a meal! It’s moist, buttery, and full of flavor! It takes no time to make and just one bite will have you drooling. Did I mention that you can pair it with a bunch of different meals? Trust me, it’s just that good!

TIPS & TRICKS FOR MAKING THE BEST cornbread

Cornbread is not complicated to understand or make, but here are some tips and tricks to make this recipe even easier:

Skip the Electric Mixer. Cornbread is the type of baked good that you want to use both hands to make. You don’t want the batter to be overmixed by an electric mixer. You want the batter to be thick and slightly lumpy.
Try Using a Darker Pan. The darker the pan, the crispier the edges! Using a darker pan or skillet will allow the fat in the batter to really crisp up the edges of the cornbread. Cast-Iron Skillets make great cornbread!
Keep Cornbread in an Air-Tight Container. Cornbread tends to get stale very fast. Keeping it in an air-tight container after allowing it to completely cool will keep it moist and ready to eat.
Allow the Batter to Rest. Allowing the batter to rest before baking allows the leavening power of the baking powder to activate and incorporate more air.

Easy Buttermilk Cornbread Ingredients

The ingredients are not complicated at all! But, let’s walk through them to fully understand. A majority of them are basic household pantry items that are available pretty much everywhere.

For this recipe you will need the following simple ingredients:

All-Purpose Flour: The flour acts as the binder for the batter. It provides the cornbread with some structure when baked. Stick to regular all-purpose flour when making quick bread like this.
Yellow Cornmeal: Without cornmeal, you can’t have cornbread! I used stone-ground yellow cornmeal for this recipe. You only need about a cup. It gives just the right amount of texture to the final product.
Baking Powder & Baking Soda: Fluffy cornbread needs some type of leavening agent to help it rise. I used both baking powder and baking soda in this recipe. Without them, you’ll have very dense cornbread. You also want to ensure you have the correct amounts for each. Too much or too little of each could have an adverse effect on the texture of the cornbread.
Granulated Sugar: For sweetness, you’re going to need some type of sugar, of course! White granulated sugar will work just fine with this recipe.
Salt: Baked goods always need just a little bit of salt to help balance out their overall sweetness. You don’t want to get crazy with the salt though. You’ll end up having very salty cornbread if you do.

Unsalted Butter: The butter helps to make the crumb of the cornbread moist and rich. Once it’s melted, you want to bring it to room temperature. Having the butter too hot can cause the eggs to start cooking.
Vegetable Oil: This right here is the magic ingredient for cornbread! I love adding vegetable oil to baked goods like this. It makes the cornbread very moist and soft. Plus, it doesn’t affect the overall flavor since it’s a neutral oil.
Buttermilk: Buttermilk is one of my favorite dairy ingredients to use. It is full of fat and extra flavor. If you cannot find buttermilk, take regular whole milk or half & half and add 1 - 2 tbsp of white or apple cider vinegar.
Eggs: The eggs act as a second binder for cornbread. You want to always make sure that your eggs are at room temperature. Cold ingredients can affect the overall rise and texture of the final product.
Honey: The honey adds some sweetness to the whipped butter. It makes the cornbread taste even better! Any type of honey will work in the butter. I prefer clover honey, but wildflower honey will work just as well.
Cinnamon: The cinnamon brings some warmth to the honey butter. A little goes a long way, so don’t get so happy with it. Paired with the warm cornbread, you’ll be begging for another piece.

How to Make Easy Buttermilk Cornbread:

Understanding the ingredients was the easy part! Now, we can get into actually making this easy side dish. This is a perfect side dish for a weeknight dinner or a holiday menu. It takes no time at all!

The full written recipe is below, but here’s an overview.

STEP 1: Pre-Heat the Oven & Prep the Baking Pan. Preheat oven to 350°F. Spray a 9x13 pan with baking nonstick spray. Line the bottom and 2 sides with parchment paper and spray again.
STEP 2: Mix the Dry Ingredients & Melt the Butter. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar and salt. Melt the butter in a microwave and let it cool before using.
STEP 3: Mix Wet Ingredients & Combine with Dry Ingredients. In another bowl combine the melted butter, vegetable oil, buttermilk and eggs. Mix just until smooth. Add the wet ingredients to the dry mixture and mix just until combined.

STEP 4: Bake Cornbread & Make Honey Butter. Pour the batter into the greased baking dish and spread. Bake for 30 – 40 minutes or until golden brown. Using an electric mixer with a whisk attachment, whisk all the ingredients for the honey butter in a small bowl and whisk until light and fluffy.
STEP 5: Cool, Slice, and Serve! Remove the cornbread from the oven and let it cool for 15 – 20 minutes before cutting. Spread the cinnamon honey butter on top of the cornbread. Serve and enjoy!

CAN I MAKE THis cornbread ahead of time?

Yes! You can definitely make this cornbread recipe ahead of time. However, I do suggest that you only make this 1 day ahead of time. Make the cornbread and allow it to fully cool. Wrap it tightly to make sure it stays fresh. Slice it the next day and serve it with honey butter!

WHAT TO PAIR WITH Easy Buttermilk Cornbread:

The main thing I love the most about this recipe is that it can be served with any dinner no matter the time of year. But, here are just a few options that are extra delicious:

Homemade Beef Chili
BBQ Babyback Ribs
Smoked Beef Brisket
Roasted Garlic Butter Half Chickens
Herb Baked Turkey Wings
Easy Smothered Chicken

I’d love to hear your feedback about this Easy Buttermilk Cornbread Recipe! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!