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5 from 1 vote

Buttermilk Honey Cornbread

Easy buttermilk cornbread recipe sweetened with honey!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 365kcal


  • 2 cups (240 g) all purpose flour
  • 1 1/2 cups (225 g) cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 12 tablespoons (1 1/2 sticks) unsalted butter melted and slightly cooled
  • 1/2 cup (99 g) sugar
  • 1/2 cup (170 g) honey
  • 3 large eggs
  • 1 1/2 cups (360 mL) buttermilk


  • Preheat the oven to 400oF. Butter a 9-inch round pan, square pan, or cast iron skillet.
  • In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
  • In a second large mixing bowl, whisk together the sugar, eggs, butter, buttermilk, and honey.
  • In the second bowl, make a well in the dry ingredients. Pour in the wet mixture. Stir just until combined. Do NOT overmix!
  • Pour the batter into the pan. Bake on center rack for 45-50 minutes (If baking in a cast iron, I found mine took about 5 minutes less) until golden brown and toothpick inserted comes out clean. Remove from oven allow pan to cool on a cooling rack.


  • Storage: Be sure to allow the cornbread to cool completely. Then wrap any leftovers and store at room temperature. It will keep for 2 days. Or you can store it wrapped up in the fridge for up to 1 week. Or freeze it! Wrap it up well. I like to wrap it in plastic wrap, then place in a plastic bag. And then freeze for up to 3 months. When ready to eat, unwrap and thaw at room temperature.
  • Reducing The Sugar: I grew up eating sweet honey cornbread. And I've seen many recipes use a lot less (not all! some use more) so if you like yours a little less sweet then you can try reducing the amount of sugar.
  • Buttermilk substitution: Add 1 1/2 tablespoons to a liquid measuring cup. Pour in your milk to the 1 1/2 cup line. Stir and wait 10 minutes before using.
  • Can I Bake These Into Muffins?- I haven't baked these into cornbread muffins, but you certainly can. I would recommend baking these for about 18-20 minutes. Set your timer for a few minutes early to check on them and be safe.


Calories: 365kcal | Carbohydrates: 52g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 195mg | Potassium: 188mg | Fiber: 2g | Sugar: 22g | Vitamin A: 467IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg