If you’ve ever had cornbread that turned out dry, crumbly, or just plain boring, this sweet buttermilk cornbread recipe will instantly change that! It’s soft, buttery, and just the right amount of sweet, with a texture somewhere between cake and bread, easily the best buttermilk cornbread recipe you’ll find.
⭐️⭐️⭐️⭐️⭐️ Debra raved, “This is the best sweet cornbread that I have ever made. It is sweet and moist; be sure not to over-bake. Take it out of the oven when it just starts to brown slightly.”
This post was originally shared in 2019, updated with new photos in 2025, and refreshed again in 2026 with new tips, FAQs, and answers to the questions you’ve been asking.
What You’ll Get From This Post
- Why tangy buttermilk beats regular milk: it’s the secret to that perfectly tender crumb.
- A tested recipe for golden, moist cornbread with just the right amount of sweetness.
- The 5 mistakes that dry out cornbread, and how to skip every one of them.
- My best tips for perfect texture, from mixing to pan temperature.
Why Buttermilk Changed My Cornbread Forever
For years, I kept running into the same problem: dry, crumbly cornbread that never quite hit the “sweet spot.” I wanted something that reminded me of the soft, cake-like sweeter cornbread I grew up eating, the kind that tastes a little like Marie Callender’s, golden on the edges and melt-in-your-mouth tender inside.
After countless rounds of testing, tweaking, and tasting, I finally found the magic combo: buttermilk + butter. Buttermilk shows up in a lot of my quick bread recipes for exactly this reason; it keeps things incredibly moist, while butter adds natural tenderness and helps create a beautiful golden crumb.
Now, this cornbread has become a staple in my kitchen. It’s the one I make for Sunday dinners, family gatherings, and chili nights, right alongside favorites like my Easy No Yeast Bread. It’s for busy cooks who want a reliable recipe, for families who crave cozy comfort, and for anyone who wants cornbread that’s pure homemade joy, not disappointment!
Why You’ll Love This Sweet Buttermilk Cornbread
- Soft, moist, and lightly sweet. It’s just a touch cake-like but still hearty enough for chili.
- Real homemade cornbread. Simple pantry ingredients, no fancy steps or special tools required.
- Pairs perfectly with everything! From soups and BBQ to honey butter or jam.
What Makes This the Best Buttermilk Cornbread Recipe
The secret to perfect cornbread is buttermilk. It tenderizes the crumb and adds a subtle tang that balances the sweetness. A touch of sugar keeps it rich, while butter brings that comforting, homey flavor. It’s just the right balance of sweet, soft, and savory! More “cake-like” than traditional skillet-style cornbread.
Sweet Cornbread vs. Savory Cornbread
Cornbread splits people into two camps, and there’s no wrong side. Traditional Southern cornbread is savory, made with little to no sugar, baked hot and fast in a cast iron skillet, and meant to soak up pot likker or chili. Sweeter, cake-like cornbread leans more Northern, with more sugar and often a mix of flour and cornmeal instead of cornmeal alone.
This recipe sits solidly in the sweet camp. It’s soft, a little cake-like, and just sweet enough to eat on its own with butter, not just as a chili sidekick. If you want a more traditional savory version, cut the sugar back to 2 to 3 tablespoons and skip the honey drizzle.
Ingredients for the Best Buttermilk Cornbread Recipe
- Buttermilk: Can you make a cornbread recipe without buttermilk? YES! Will it be as good? No! If you do not have buttermilk, have no fear; you can make your own quickly. See the tip below! That said, cultured buttermilk is always better than homemade, since it delivers more tang. I love whole milk buttermilk if you can get your hands on it.
- Cornmeal: Be sure not to use cornbread mix (such as Jiffy), which already contains all the ingredients. We just want plain cornmeal, since it’s the star of the show. Use a high-quality cornmeal << my favorite! I used yellow cornmeal, which has a more pronounced corn flavor, but you can also use white cornmeal, which yields paler, milder-tasting cornbread.
- Butter: Butter will give it richness and a tender crumb. I used salted butter, but you can use unsalted butter if you prefer.
- Baking Powder: Not to be confused with baking soda, baking powder is what gives you that beautiful lift. Try using a brand that doesn’t contain added aluminum, and if your cornbread turns out flat, it could be that your baking powder is past its usefulness.
- Dry Ingredients: I used unbleached flour and all-natural cane sugar, but whatever you have should work just fine!
Optional Add-ins: Try diced jalapeños, fresh corn kernels, shredded cheddar cheese, or a drizzle of honey.
How to make your own buttermilk: Using a 1-cup liquid measuring cup, add 1 ½ tablespoons of vinegar (white is best) or lemon juice, then fill with milk to the ⅔ mark. Stir, let sit for 5-7 minutes.
How to Make Sweet Buttermilk Cornbread
Step 1 – Cream the Butter & Sugar
Preheat oven to 400°F (205°C) and grease a 9×13-inch pan. Or split into two 8×8 or 9×9 square pans.
Cream together butter and sugar in a large mixing bowl until light and fluffy.
Step 2 – Add Wet Ingredients
Add eggs, milk, and buttermilk and mix until smooth.
Step 3 – Combine with Dry Ingredients
In a separate bowl, whisk together cornmeal, flour, baking powder, and salt. Then whisk or fold in the dry ingredients into the wet ingredients; just until combined. Don’t overmix! It will still be lumpy, but there shouldn’t be any dry spots.
Step 4 – Bake
Pour the batter mixture into the prepared pan and smooth the top. Bake for 22–25 minutes, or until a toothpick comes out clean.
Cool slightly, slice, and serve warm with butter or honey.
5 Mistakes That Dry Out Cornbread
- Overmixing the batter. Once the dry ingredients go in, stop. A few lumps are fine. Keep stirring and you’ll build gluten, which turns cornbread tough instead of tender.
- Using cornbread mix instead of plain cornmeal. Jiffy and similar mixes already have leavening and sugar built in. Add your own on top of that and the ratios go sideways fast.
- Skipping the buttermilk. Regular milk works in a pinch, but buttermilk’s acidity is doing real work here. It tenderizes the crumb and reacts with the baking powder for lift.
- Overbaking. This is the big one. Pull it the moment a toothpick comes out clean or with a few moist crumbs. A few extra minutes in the oven is the difference between tender and dry.
- Cutting it too soon. Give it at least 10 minutes to rest after baking. Slice too early and it crumbles instead of holding its shape.
Tips for the Best Moist Cornbread
- Don’t overmix the batter. Overmixing makes it tough! A few lumps in the batter are fine if it means you avoid overmixing. Once I add the dry ingredients, I set the hand mixer aside and combine with a rubber spatula.
- Let it rest before cutting. It helps set the crumb and keeps slices tender.
- This sweet buttermilk cornbread freezes great. Feel free to double the batch and freeze for later. Sometimes I will make it in two 8-inch pans and freeze one for another day!
High Altitude Baking Tips
I bake at 5800 feet above sea level and have recipe testers all over the country, so you can be assured that wherever you make it, it will be light, sweet, and fluffy!
- Reduce sugar by 2 tablespoons.
- Increase flour by 2 tablespoons
- Reduce Baking Powder to 3 ¾ teaspoons
- Bake as directed
Optional Add-ins for Sweet Moist Cornbread
Try diced jalapeno, fresh corn kernels, shredded cheddar cheese, honey butter, or a drizzle of honey. You can also mix in:
- Crumbled bacon or cooked sausage for a savory twist
- Green chiles or a pinch of smoked paprika, red peppers for a little spice
- Chopped scallions or fresh herbs (like chives or thyme) for extra flavor
- A handful of shredded Monterey Jack or pepper jack cheese
- Blueberries, diced peaches, or a swirl of berry jam for a sweet version
- A sprinkle of coarse sugar or cinnamon sugar on top before baking for a golden crust
Cast Iron Skillet vs. 9×13 Pan: Which Should You Use?
Both work, they just give you a different cornbread. The 9×13 pan is what I use most, it bakes up soft and even, with that cake-like texture this recipe is known for. Easy, no preheating, no guesswork.
A cast iron skillet gives you something different: crispy, golden edges and a slightly denser bottom crust, since the hot metal starts cooking the batter the second it hits the pan. If you love that skillet-style crunch, preheat a 12-inch cast iron skillet (Lodge is my go-to for this one) in the oven while it heats, melt a couple tablespoons of butter in it, then pour the batter in. Drop the oven to 375°F and bake 20 to 25 minutes.
Same batter, two completely different outcomes: beautiful squares from one, golden wedges from the other. Either way, you’ve got a smashing side dish.
What to Serve with Sweet Cornbread
- Top it off: Whipped Honey Butter is our favorite, but a drizzle of maple syrup, a spoonful of jam, or plain melted butter with a pinch of flaky salt all work beautifully too.
- Try it with this Panera Autumn Squash Soup or this German Goulash Soup
- So comforting with a hearty Beef Soup, Sunday Pot Roast, Firecracker Chili, or this Beer Beef Stew!
- Try it with a crisp green salad; Cobb Salad or this Tarragon Chicken Salad.
- It goes great with your BBQ favorites like BBQ Chicken Sliders and Smoked Mac & Cheese!
Can I Make This Ahead of Time?
Yes! Bake it a day ahead, let it cool completely, then cover tightly and leave at room temperature. Warm it in a 350°F oven for 10 minutes before serving and it’ll taste freshly baked.
You can also freeze the whole pan unbaked and bake it straight from frozen, just add 8 to 10 extra minutes and tent with foil if the top browns too fast. This is a great one for holiday prep when the oven’s already busy, especially if you’re already working through a Thanksgiving make-ahead list.
Storing, Freezing & Reheating Cornbread
Cornbread will keep for 4 to 5 days at room temperature in an airtight container. You can store it in the refrigerator if needed, but it’s not my favorite way; the fridge can actually dry it out.
For longer storage, freeze well-wrapped slices (plastic wrap, then a freezer bag) for up to 4 months.
To reheat, wrap in foil and warm in a 350°F oven for 10 to 15 minutes until heated through. The microwave works in a pinch (10 to 15 seconds per slice), but it can make the texture a bit rubbery.
Sweet Cornbread FAQ
Yes, you can use all regular milk, but your cornbread won’t be quite as tender or flavorful. Buttermilk adds a slight tang and helps soften the crumb, creating that moist, melt-in-your-mouth texture. If you don’t have any on hand, make a quick substitute by mixing 2 tablespoons of lemon juice or vinegar into 1 cup of milk, then let it sit for 5–10 minutes before using.
Yes, in a pinch. Thin ½ cup sour cream with 2 to 3 tablespoons of milk until it’s pourable, then use it in place of the buttermilk. It won’t have quite the same tang, but it’ll still give you a moist, tender crumb.
Not quite; this is sweeter and more cake-like, closer to a dessert-adjacent cornbread. Cracker Barrel’s muffins lean more traditional and restaurant-style. If you love this one, you’ll probably love theirs too; they’re just different takes on the same comfort food.
The key to moist cornbread is not overbaking it and using the right fat-to-flour ratio. Real buttermilk helps keep the crumb soft, and butter adds richness that prevents dryness. You can also brush the top with melted butter or honey right after baking for extra moisture and flavor.
Cornbread can crumble for a few reasons: too much cornmeal, overmixing, or baking it too long. This recipe balances the flour-to-cornmeal ratio for the perfect texture, so make sure to measure accurately. Also, let the cornbread cool for at least 10 minutes before slicing! Cutting too soon can cause it to break apart.
Yes! You can bake this in a glass 9×13 dish with great results. Just reduce the oven temperature to 375°F and add a few extra minutes to the baking time, since glass retains heat differently than metal. Keep an eye on the edges. When they turn golden and a toothpick comes out with a few moist crumbs, it’s ready.
Absolutely. You can swap the all-purpose flour for a 1:1 gluten-free baking flour designed for baked goods. Just make sure your cornmeal is certified gluten-free too, since some brands are processed in facilities that handle wheat.
Variations: Make It Your Own!
We love this buttermilk cornbread with honey butter. We don’t eat it every day, so when I make it, we indulge a bit!
- Jalapeño Honey Cornbread: Add 3 tablespoons seeded and diced jalapeños (or drained, diced green chiles) and a drizzle of honey on top. This Copycat Mike’s Hot Honey would be delicious!
- Cheddar & Chive Cornbread: Stir in shredded cheddar and chopped chives before baking
- Mini Cornbread Muffins: Fill a greased muffin tin about ⅔ full and bake at 400°F for 16 to 18 minutes, until a toothpick comes out clean. Makes about 18 muffins.
- Honey Butter Skillet Cornbread: Bake in a cast iron skillet for golden, crisp edges. Just melt butter (about 2 tablespoons) in the cast iron skillet ahead of time, by placing it in the oven while preheating. Use at least a 12 inch cast iron skillet (my favorite). Reduce the temperature to 375°F (190 °C) and bake 20-25 minutes, until golden brown.
- Leftover Cornbread: Use leftovers for cornbread dressing or try these Cornbread Sausage cups.
- Gluten-Free Buttermilk Cornbread: Cornmeal is naturally gluten-free; substitute the all-purpose flour with your favorite Gluten-Free Cup for Cup and be sure to allow the batter to sit (it hydrates, giving you a better crumb) for 10-15 minutes before baking.
- Dairy-Free Buttermilk Cornbread: While I haven’t tested this one myself, here’s how I’d approach it. Make a vegan buttermilk by stirring 1 tablespoon lemon juice or vinegar into ⅔ cup unsweetened plant milk (oat or coconut work well) and letting it sit 5 minutes. Swap the butter for a dairy-free stick butter (I like Earth Balance or Miyoko’s), and use plant milk in place of the whole milk too. The texture will be a touch less rich than the buttermilk-and-butter original, but it should still bake up soft and moist. Let me know how it turns out!
- Sugar-Free Cornbread: My favorite way to make sugar-free baked goods is using a good cup-for-cup sugar replacement; my go-to is this monk fruit allulose blend.
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
More Comfort Food Favorites
I hope this sweet buttermilk cornbread brings the same from-scratch joy to your table that it does to ours. Whether you serve it with white chicken chili, hot honey, or strawberry jam, I’ll be cheering you on every buttery, crumby step of the way.
Moist Sweet Cornbread with Buttermilk — Easy Homemade Recipe
Video
Ingredients
- ⅔ cup butter softened (salted or unsalted)
- 1 cup granulated sugar Reduce by two tablespoons for high altitude, I like all-natural cane sugar
- 3 large eggs room temperature is best
- 1 cup whole milk may use other % but won't be as rich or tender
- ⅔ cup buttermilk *see notes below for substitution
- 2 ⅓ cups all-purpose flour I used unbleached AP flour, add 2 tablespoons for high altitude
- 1 cup cornmeal I like organic, yellow or white
- 4 ½ teaspoons baking powder find it without aluminum for the best taste! (reduce to 3 ¾ teaspoons for high altitude)
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 400°F (205° C) and beat together butter and sugar in a large mixing bowl until light and creamy (this is called creaming).⅔ cup butter, 1 cup granulated sugar
- Add eggs, milk and buttermilk* and mix well until smooth.3 large eggs, 1 cup whole milk, ⅔ cup buttermilk
- Add flour, cornmeal, baking powder and salt. Mix until combined, trying not to over mix.
- Scoop batter into a greased 9×13 inch pan.
- Bake at 400° F (205° C) for 22-25 minutes, until toothpick inserted comes out clean or with a few moist crumbs. Don't overbake, it shoudl just barely start pulling away from the edges and the top a teensy bit golden. Let cool 10 minutes, then cut into squares and serve with a pat of butter, drizzled with honey.
Notes
- Reduce sugar by 2 tablespoons
- Increase flour by 2 tablespoons
- Reduce Baking Powder to 3 ¾ teaspoons
- Bake as directed, without overbaking
Nutrition
Terry
Simple and delicious
Thank you, Terry!!
Debra Crawford
This is the best sweet cornbread that I have ever made . It is sweet and moist, be sure and not over bake. Take out of the oven when it just starts to brown slightly.
Yes a fine line with overbaking! So glad you loved it!!
Sally Allen
I made the buttermilk and cheesy jalapeño version of this cornbread using high altitude suggestions and it was a crowd favorite. It is definitely my new favorite go to cornbread recipe! Delicious 💛
Thank you so much, Sally!!
Peti Tuiasosopo
We love this recipe, thank you KP. Have you made it with gf flour?
I have not made this specific recipe with GF Flour, but I have made other cornbread with it and it’s worked great!! I would do a mix of GF flour’s — with the bulk being GF Ap flour and maybe some almond flour along with the corn meal. Let me know how it turns out! Thank you for your sweet comment!
Emiley
Delicious and simple! Thank you.
So so glad you loved it! Thanks Emiley!
Carol
Made your Corn bread and I have found the perfect recipe. Mine was usually too dry, but yours is moist and tender just how we like. We had this with your Chili and enjoyed every bite of both.
Makes me so happy to hear Carol! So glad you like the bread and the chili!
Susan Bryant
Highly recommend this delicious cornbread! It was the perfect blend to satisfy my whole family. We all like our cornbread differently. It’s been tricky to satisfy everyone’s different taste for years. And now I’ve found the perfect recipe! Not too sweet, but enough to satisfy the sweet pith. Not to dry, but not so moist it’s cake like. And it cuts nicely. Before this mine were very crumbly. Thanks so much ♥️♥️♥️
So so glad you loved it; thank you so much Susan for your sweet comment!
Nicole
LOVE this cornbread. I get so many compliments every time I make it!!!! Delicious!! Do you think this could me made in muffin tins to make cornbread muffins?
So glad you loved it Nicole and yes, I do think it would be great in muffin tins. Don’t fill more than ⅔ full, try baking at around 16-18 minutes like you would cupcakes, playing around with your time according to your oven.
Kevin
Cornbread? Let’s just skip to the fact that yes, it’s pretty freaking awesome! And I’ll add I have not read the other comments or recipe change recommendations. My first time, and I do love it! But I wouldn’t go so far as to call this sweet cornbread without a disclaimer. But again, make no mistake, this stuff is good good good! Maybe someone has included a recipe revision that I haven’t read to make it a little more cornbread like and retain the awesomeness. Well done to the chef! Thank you.
Thank you so much! We love it too, yeah, maybe a bit more like a cake than true cornbread, but delicious!
William
I usually don’t write in comments but I had to with this one. It was great, rose well and was fluffy. I subbed some honey for the sugar and I brushed the top while still warm with some honey butter. Got lots of complements. Thank for posting this, it’s now bookmarked.
Yum, William! Love your tweaks!! And thank you for taking the time to write a comment! It helps us bloggers a lot!
Lori
OMG….that was the best cornbread. I like it a little sweet and that was perfect. Made it in a cast iron pan and the edges and top was perfectly crunchy and inside was incredibly moist. Thank you for sharing.
Oh that sounds amazing Lori! I’ll have to make in my cast iron pan the next time!
Denise Kamena
I made this recipe for a Christmas Eve open house, served with honey butter and chili. So many people commented on how delicious the cornbread was. I making the cheddar jalapeño variant tonight for New Year’s Eve. Thank you for sharing such a great recipe!
So glad you loved it Denise! And I bet your Cheddar Jalapeño version last night was amazing!! Happy New Year!
Michaela Kenkel
Served it last week with our chili! It’s my new favorite cornbread recipe!
YAY, love hearing this! Thanks Michaela!
Nikki Lee
This sweet cornbread recipe has Thanksgiving written all over! Also can’t wait to try with chili.
Thanks Nikki, you will love it!
Erin
Cornbread PERFECTION! I like mine sweet, and this was just what I wanted. We’ll be serving this all fall and winter long.
Yippeee! Love hearing this Erin, thank you!
Sandra Shaffer
Tender and delicious! I’m not a fan of overly sweet corn bread, so this is perfection for us! Served with a big bowl of chili. Plain with honey along with a cup of coffee is such a treat too!
Julie Menghini
This recipe is absolutely delicious. It went with our Chili Verde perfectly. It’s so moist and I love slathering it with a bit of honey for a sweet/spicy combination.
Absolutely perfect!
M
Good! Will be making this again!
Michelle
LOVE IT! It was a big hit! Trying your jalapeño version next!
Love hearing this Michelle!
Debi
This corn bread was fantastic. I made chili and served it with this bread. Moist and sweet but not too sweet. Perfect!
bob
Ya baby…bring on the corn bread…my FAVORITE!
You will love it Bob!!
Rachelle
I have tried soooooo many different recipes for cornbread and non of them were ever any good. They were always dry and gritty. This recipe I can’t say enough good things about the. It came out so moist and so good. It is exactly how cornbread should be. Such great flavor so yummy and sweet. Oh man so good. Thank you so much for sharing this recipe..It is most definitely a keeper..!!