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Sweet Buttermilk Cornbread

Sweet Buttermilk Cornbread is a deliciously moist quick bread, with a slightly sweet and tender crumb; serve warm dripping with butter and honey. The perfect winter side with chili, soups and stews or for a summer potluck or BBQ!


Isn’t everything better with bread? For me it is, like these delicious Sweet Molasses Brown Bread Rolls or this quick and tasty Beer bread.

I love this sweet buttermilk cornbread, because while it has sugar, it’s not overly sweet and is just bursting with good corn-iness (yes, yes I am corny and proud of it, it’s a German thing). Nothing like what you will get out of a box! Toss that box out, this comes together so darn quick and the taste is far superior to any box mix.


For some reason I think of cornbread in the fall or winter months, like as a warm, blissful side to Firecracker Chili or Tender Beef Stew or your favorite soup.

And yet, at just about every summer BBQ I attend, offered alongside the brisket and macaroni salads is the fresh, succulent cornbread.

sugar into bowl |

In a large mixing bowl, cream together butter and sugar using a stand or hand mixer. Then add eggs, milk and buttermilk* and mix well.

No buttermilk? No problem!

Measure 1 cup milk and stir 1 tablespoon vinegar or lemon juice, let sit for about 5-10 minutes. Then use the amount needed.

Add all-purpose flour and cornmeal

adding corn meal to bowl for cornbread |

Now add the baking powder and kosher salt…mix all ingredients until well blended.

blending cornbread batter |

Preheat oven to 400°F pouring batter into greased 9×13 baking pan.

Bake at 400°F for 22-27 minutes, until toothpick comes out clean.

Cut into squares and serve warm with honey and butter. I love these mini spatulas, they are one of the most used tools in my kitchen. I have 3 of them and use them multiple times a day.

I was a little impatient and served this up forgetting to take a picture of the finished product as a whole! Please take a moment to enjoy this series of mouthwatering photos…

…place a nice pat of butter on the warm corn bread and drizzle honey on top.

and maybe a smidge more honey…because can you really have too much honey and butter?! Nope!

Until it drips into a beautiful little golden, sticky puddle that you can dip your cornbread in to, at will.

Pool of honey on cornbread |

Give these other delicious bread recipes a try!

Sharing on Meal Plan Monday and Weekend Potluck

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Sweet Buttermilk Cornbread
Yield: 12 servings

Sweet Buttermilk Cornbread

Prep Time: 15 minutes
Cook Time: 27 minutes
Total Time: 42 minutes

A deliciously succulent cornbread, with a slightly sweet and tender crumb; serve warm dripping with butter and honey. Is a great side with chili, soups or stews.


  • ⅔ cup butter, softened (salted or unsalted)
  • 1 cup sugar (I like pure cane sugar, unbleached)
  • 3 eggs
  • 1 cup milk
  • ⅔ cup buttermilk*
  • 2 ⅓ cups all-purpose flour (I like unbleached, organic)
  • 1 cup cornmeal (I like Hodgson's Mill or Bob's Red Mill)
  • 4 ½ teaspoons baking powder
  • 1 teaspoon salt
  • Butter and honey for serving


  1. Preheat oven to 400°F and cream together butter and sugar in a large mixing bowl.
  2. Add eggs, milk and buttermilk* and mix well. Add flour, cornmeal, baking powder and salt. Mix until combined, trying not to over mix. Scoop batter into a greased 9x13 inch pan.
  3. Bake at 400°F for 22-25 minutes, until toothpick inserted comes out clean. Let cool a few minutes, then cut into squares and serve with a pat of butter, drizzled with honey.


No buttermilk? Add 1 TBL vinegar or lemon juice to 1 cup milk, stir, let sit 5-10 minutes and you have buttermilk.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 330Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 78mgSodium: 507mgCarbohydrates: 47gFiber: 1gSugar: 19gProtein: 6g

The nutritional information is estimated and may not be entirely accurate.

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I enjoy sharing easy recipes that are wholesome and delicious. I am fed by my faith, family, friends & food! Welcome to my kitchen! Read more...

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