As far as the other ingredients, I kept them pretty similar to what’s in my Mom’s Corn Bread but made a few small changes. Changes like: an extra egg, using butter instead of oil, and brown sugar instead of granulated sugar…just for fun.
My kids are all big fans of cornbread. They ALL gobbled this new recipe right up (basically licked the pan clean) and told me it tasted extra good. LOL! They didn’t know I made a different recipe. So, if their opinions and input make a difference, I think it’s safe to say that this recipe just landed a step above grandma’s recipe. Sorry, mom…
Give this super easy Buttermilk Cornbread Recipe a try and see if it’s as big of a hit in your house as it is in mine!
Serve with…
- Award-Winning Chili
- The Best Chili EVER
- Best Ever Baked Beans
- Slow Cooker Fall Off the Bone Pork Ribs
- Pulled Pork with Easy Homemade BBQ Sauce
- Slow Cooker Beef Stew
step-by-step photos on how to make buttermilk cornbread recipe
Frequently Asked Questions on how to make Buttermilk Cornbread
If I don’t have brown sugar can I use granulated sugar?
Yes, you can. The flavor will be a little different and the cornbread will be lighter in color, but they will still taste good.
what is a good substitute for buttermilk in this recipe?
If you don’t have buttermilk, you can substitute it with milk plus white vinegar or lemon juice. Measure 1 tbsp of white vinegar or lemon juice in a liquid measuring cup, and then add the milk to the 1 cup line. Stir and let stand for 5 minutes. The milk mixture will be slightly thickened and curdled.
what are some good add-in options for cornbread?
Jalapenos or grated cheddar cheese are good add-ins. If adding in jalapenos, fold in 1-2 chopped jalapenos. Leave the seeds in the jalapenos if you want extra heat. If adding grated cheddar cheese to the batter, fold in 1 cup.
can I use a muffin pan to bake the cornbread in?
Yes, absolutely. However, the baking time will be different. Grease a muffin pan or line the pan with muffin liners. Fill the muffin cups 2/3 full. Bake at 400 degrees for 13-15 minutes or until a toothpick inserted in the middle of one comes out clean.
how should I store the leftover cornbread?
Covered with plastic wrap or stored in an airtight container is best. The cornbread will stay good for up to two days on the countertop.
chef’s tools:
Bread Recipes You'll Love
- 1 cup all-purpose flour
- 1 cup cornmeal (I prefer yellow)
- ¼ cup brown sugar, lightly packed
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk
- ¼ cup honey
- 2 eggs
- ½ cup butter, melted
- Preheat oven to 400 degrees. Grease an 8x8 or 7x11 baking dish and set aside.
- In a medium-sized mixing bowl, combine the all-purpose flour, cornmeal, and brown sugar. Stir until completely combined. You may need to use your hand to break up large pieces of brown sugar.
- Next, stir in the baking powder, baking soda, and salt.
- Make a well in the center of the flour mixture and pour the buttermilk, honey, and 2 eggs into the well. Use a fork to break up the yolks and mix those ingredients a little bit in the center before starting to bring the flour mixture into the center. Mix until combined.
- Next, pour in the melted butter. Stir until completely combined.
- Pour batter into prepared baking dish and bake at 400 degrees for 20-25 minutes or until toothpick comes out clean from the center. In my oven, it took 24 minutes.
- Serve warm with butter and honey. YUM!
- Enjoy!
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This cornbread is fantastic! I needed to use up some leftover buttermilk and searched your site for a recipe…I always like to check and see if you have a recipe for what I am making. Found this new one and Boom! It was delicious! Thank you so much for all your delicious recipes?
Perfect! I am so glad you found the recipe and even happier that you enjoyed it! We love cornbread at our house!