Easy Sweet Buttermilk Cornbread made with honey and no sugar. It's super moist, tender, light, and fluffy. All the characteristic of a delicious cornbread.
The crispy bottom and buttery taste throughout makes this a recipe that you'll want again and again.
Buttermilk and cornbread is a match made in heaven. For this recipe buttermilk shouldn't be substituted for regular milk. It's an essential ingredient that really adds to the moist and tender texture. Speaking of moist and tender, you'll love this Moist Lemon Cake Cornbread too.
Jump to:
Why this recipe works
- It's easy to make and comes together quickly.
- Can be served as a side dish of course but also as a quick breakfast paired with Greek yogurt and a bowl of fresh fruit.
- Pairs nicely with Grilled Flanken Short Ribs, Braised Beef Short Ribs, Grilled BBQ Pork Spare Ribs, Baked Beef Short Ribs, BBQ Chicken Wings,Crispy Oven Baked Chicken Wings (Baking Powder).
How to make this easy sweet buttermilk cornbread recipe
Combine the dry ingredients into a mixing bowl and whisk. Then, combine the wet ingredients into a separate mixing bowl and whisk.
Add the wet ingredients to the dry ingredients and whisk just until the ingredients are combined. It's important that you do not over mix the batter (lumps are okay).
Transfer the batter to a prepared baking pan that's been lined with parchment paper and/or lightly coated with cooking spray and bake in a 350° preheated oven.
Check to see if the cornbread is done by inserting a toothpick or butter knife into the center and if it comes out clean. It's done.
Top with a pat of butter and a drizzle of honey and serve.
FAQs
Due to its acidity and fat content, buttermilk is known to tenderize baked good which results in a light and tender crumb.
Expert Tips
- If you do not have buttermilk on hand, you can make your own by combining 1 tablespoon of vinegar OR 1 tablespoon of lemon juice to 1 cup of milk. Allow the mixture to rest for about 15 minutes at which time it will begin to curdle.
- You can swamp out honey for maple syrup if you prefer as your sweetener. Honey adds the perfect amount of sweetness without having to use sugar.
- Buttermilk is an essential ingredient in this recipe which adds to the delicious flavor and moist tender crumb.
- Whisk dry ingredients to make sure they are all incorporated before adding the wet ingredients.
- The baking powder makes the cornbread more fluffy please DO NOT leave it out.
- Mix the batter until just combined (over-mixing can cause the cornbread to become tough)
- Add the honey right after adding the cooking oil as the cooking oil coats the measuring cup allowing the honey to pour from the measuring cup much easier.
Other side dishes
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Easy Sweet Buttermilk Cornbread
Equipment
- 1 Cake pan
- 1 Strong whisk
- 1 Mixing bowl
Ingredients
Dry Ingredients
- 1 cup unbleached all-purpose flour
- ¾ cup cornbread/cornmeal (Bob's Redmill Cornbread Cornmeal (love this brand))
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 1 cup buttermilk
- 2 eggs
- ⅓ cup grape seed oil (or other neutral cooking oil, extra virgin olive oil, vegetable oil)
- ½ cup honey (or maple syrup)
Instructions
- Preheat oven to 350 degrees.
- Prepare baking pan or skillet by spraying with cooking spray or line with parchment paper to prevent cornbread cake from sticking.
- In a mixing bowl, combine dry ingredients and whisk . In a measuring cup, combine wet ingredients and whisk. Add wet ingredients to dry ingredients and whisk until just combine (DO NOT OVER MIX).
- Pour batter into prepared baking pan and place in preheated oven and bake until light golden brown.
- Bake for 25 to 30 minutes. Check for doneness by inserting a butter knife or toothpick into the center of the cornbread. If it comes out clean, it's is done.
- Butter the top while hot and drizzle with honey for added deliciousness.
Notes
- Feel free to use 100% maple syrup in place of honey if desired.
- Whisk dry ingredients to make sure they are all incorporated before adding the wet ingredients.
- Baking powder acts as a leavening which makes the cornbread more fluffy do not leave it out.
- Mix the batter until just combined (over-mixing can cause the cornbread to become tough).
- Add the cooking oil before adding the honey as the oil coats the measuring cup making the honey easier to pour from the measuring cup.
- As mentioned above, use a quality neutral oil such a grape-seed oil instead of butter.
- Either line your baking dish with parchment paper or spray generously with Pam baking spray to prevent your cornbread from sticking to the pan.
- Set a timer if necessary, so you will not over bake.
Thanks for visiting! Please feel free to leave a comment