UPDATED 5/28/2026: I ran out of whole milk one day and only had buttermilk in the refrigerator, so I gave it a try. WOW. The buttermilk made this cornbread even fluffier and more moist. I updated the recipe to use all buttermilk, and I do not think I could go back. Happy Cooking! Jeff
There are about 10,000 cornbread recipes out there, but I swear this one is the best. It is moist without being heavy, light and fluffy without being cakey, sweet but not too sweet, and sturdy enough to hold in your hand. You still get a little corn crunch, too. Best of all, it is easy to make.
Why This Buttermilk Cornbread Works
This recipe balances several ingredients to create the texture I wanted. Buttermilk keeps the crumb moist and tender. Medium-grind cornmeal adds a little corn texture, while fine-grind cornmeal helps keep the cornbread from becoming too dense. Melted butter brings flavor, neutral oil helps it stay moist, and the extra egg yolk adds richness.
The granulated sugar, brown sugar, honey, and vanilla make this a sweet cornbread, but none of them takes over. You still taste the corn in every bite.
The Fine-Grind Cornmeal Breakthrough
I worked on this recipe for about a year. I started by trying other cornbread recipes until I found one I liked, but did not love. Then I began changing ingredients, testing different baking times and temperatures, and scratching my head a lot. The flavor eventually became exactly what I wanted, but the texture was still too dense.
The final aha moment came after I picked up a much finer cornmeal while shopping. I was not sure why I put it in the cart, but a few days later I decided to replace part of my usual medium-grind cornmeal with it. That was the change the recipe needed.
For this recipe, I use Bob’s Red Mill organic fine-grind cornmeal and Bob’s Red Mill organic medium-grind cornmeal. The combination gives the cornbread a light crumb with just enough corn texture.
Five Tips for Light and Fluffy Cornbread
- Whisk by hand. A mixer makes it too easy to overmix the batter.
- Stop when everything is combined. Small lumps no larger than a pea are fine.
- Rest the batter for at least 15 minutes. This gives the cornmeal time to hydrate before baking.
- Butter the pan thoroughly. Coat every corner so the cornbread releases cleanly.
- Begin checking at 25 minutes. It is ready when the top is golden brown and a toothpick inserted into the center comes out clean.
What to Serve With Buttermilk Cornbread
Serve this cornbread with chili, soup, stew, or just about any family dinner. It is especially good alongside my Best Arroz con Pollo Recipe. It also travels well for a potluck or dinner at a friend’s house.
For an extra sweet, buttery finish, brush the top while the cornbread is still warm with the honey butter from my Homemade Honey Butter Recipe. That recipe is coming soon.
Sweet and Fluffy Buttermilk Cornbread
Description
This sweet buttermilk cornbread is moist, fluffy, and easy to make, with honey, brown sugar, and two corn textures in every bite.
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
Make the Batter
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Prepare the Pan and Dry Ingredients
Preheat the oven to 350°F. Butter an 8 x 8-inch or 9 x 9-inch baking pan, or a 9-inch pie dish, thoroughly. Whisk the medium-grind cornmeal, fine-grind cornmeal, all-purpose flour, kosher salt, baking powder, granulated sugar, and brown sugar together in a large bowl.
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Mix the Wet Ingredients
Whisk the egg and egg yolk together in a medium bowl. Add the buttermilk, vanilla, and oil, then whisk to combine. Melt the butter, stir the honey into the hot butter, and whisk that mixture into the wet ingredients. The oil may begin to separate. Give the wet mixture one more quick whisk before adding it to the dry ingredients.
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Combine Gently
Slowly pour the wet mixture into the dry ingredients while whisking gently. Stop as soon as no dry pockets remain. Small lumps no larger than a pea are fine. Do not overmix.
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Rest the Batter
Let the batter rest for at least 15 minutes before baking. This gives the cornmeal time to hydrate and helps the cornbread bake with a lighter texture.
Bake the Cornbread
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Bake Until Golden
Pour the rested batter into the buttered pan and smooth the top. Bake for about 30 minutes, checking at 25 minutes. The cornbread is ready when the top is golden brown and a toothpick inserted into the center comes out clean. If needed, continue baking for 5 minutes at a time. For an extra sweet, buttery finish, brush the top with homemade honey butter while the cornbread is still warm. Let it cool slightly before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 637.59kcal
- % Daily Value *
- Total Fat 30.99g48%
- Saturated Fat 11.55g58%
- Cholesterol 127.37mg43%
- Sodium 963.71mg41%
- Potassium 252.18mg8%
- Total Carbohydrate 81.72g28%
- Dietary Fiber 2.99g12%
- Sugars 38.07g
- Protein 10.01g21%
- Vitamin A 578.52 IU
- Calcium 258.77 mg
- Iron 2.79 mg
- Vitamin D 1.12 mcg
- Vitamin E 1.79 mg
- Vitamin K 26.42 mcg
- Thiamin 0.36 mg
- Riboflavin 0.35 mg
- Niacin 2.5 mg
- Vitamin B6 0.24 mg
- Folate 78.03 mcg
- Vitamin B12 0.54 mcg
- Pantothenic Acid 0.82 mg
- Phosphorus 247.09 mg
- Magnesium 44.64 mg
- Zinc 1.42 mg
- Selenium 20.57 mcg
- Copper 0.13 mg
- Manganese 0.39 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
