If you’ve ever had cornbread that turned out dry, crumbly, or just plain boring, this recipe will instantly change that! My Buttermilk Cornbread recipe is soft, buttery, and just the right amount of sweet, with a texture that’s somewhere between cake and bread. It is a cozy side dish that makes a bowl of chili or a plate of BBQ feel complete!
⭐️⭐️⭐️⭐️⭐️ 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.”
The Heart Behind My Sweet Cornbread Recipe
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. The buttermilk keeps it incredibly moist, while butter adds natural tenderness and helps create a beautiful golden cornbread.
Now, this cornbread has become a staple in my kitchen. It’s the one I make for Sunday dinners, family gatherings, and chili nights. 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.
- Made with 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.
Ingredients for the Best 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!
- 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 —we’ll use a lot of it —and it will give the sweet cornbread a beautiful lift. Try using a brand that doesn’t contain added aluminum.
- 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.
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
Whisk or fold in the cornmeal mixture; flour, cornmeal, baking powder, and salt just until combined. Don’t overmix!
Step 4 – Bake
Pour the batter mixture into the prepared baking dish 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.
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
What to Serve with Sweet Cornbread
- Don’t forget the delicious Whipped Honey Butter! YUM!
- 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!
Storing, Freezing & Reheating Cornbread
Cornbread will keep for 4–5 days at room temperature in an airtight container. You can store in the refrigerator it if needed, but it’s not my favorite way to store bread; the fridge can actually dry them 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 (175°C) oven for 10–15 minutes until heated through. The microwave works in a pinch (10–15 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.
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: Bake in a muffin tin for 12–14 minutes.
- 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: While I have not tried this, since you are using cornmeal which is naturally gluten-free, I would substitute the all-purpose flour with your favorite Gluten-Free Cup for Cup. Let me know how it turns out!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
More Cozy Recipes to Try
I hope this sweet buttermilk cornbread brings the same joy to your table that it does to ours. Whether you serve it with chili, honey, or jam, I’ll be cheering you on every buttery, crumby step of the way.
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..!!