If you’ve ever found yourself craving that perfect bite of golden sweet cornbread crisp at the edges, moist and tender in the middle, with just the right kiss of honey you’re not alone. Whether you’re hosting Sunday dinner, looking for a cozy side dish, or just baking for the sheer joy of it, this recipe checks all the boxes. It’s got the rich tang of buttermilk, a hint of homey brown sugar sweetness, and bakes beautifully in your favorite cast iron skillet.
This is the kind of cornbread that says, “Come on in, kick off your shoes, and stay awhile.”
Why You’ll Love This Golden Sweet Cornbread
This moist buttermilk cornbread recipe is everything a comforting side should be:
✔️ Just the right amount of sweetness (thanks to honey and a touch of brown sugar)
✔️ That crave-worthy crumb that holds up to soups, stews, or a pat of butter
✔️ A nod to an old fashioned cornbread recipe with buttermilk, but with modern simplicity
✔️ Bakes in your beloved skillet for that crisp bottom and golden crust
If you’ve been on the hunt for the best buttermilk cornbread recipe, consider this your gold nugget.
Let’s Make This Cornbread
Preheat That Oven and Skillet
Start by setting your oven to 400°F and placing your cast iron skillet inside. Let it get nice and hot this is what gives your cornbread those perfectly crispy, golden edges (think Southern comfort at its finest!).
Mix the Dry Ingredients
In a large bowl, whisk together your flour, cornmeal, baking powder (for a fluffier texture if you’re using it), baking soda, salt, and your choice of sugar. I personally love the rich, molasses-kissed flavor of brown sugar it adds such cozy depth.
Combine the Wet Ingredients
In a separate bowl, mix up your eggs, buttermilk (give it a good shake!), melted butter (make sure it’s not too hot), and a drizzle of honey. These bring all the moisture and subtle sweetness your cornbread needs.
Bring It All Together
Pour the wet ingredients into the dry and stir just until combined. Don’t overmix it’s okay if it’s a little lumpy. That’s what gives it texture and keeps it tender.
Sizzle and Bake
Carefully remove your hot skillet from the oven (watch out it’ll be sizzling!), swirl in a bit of butter or oil if needed, and pour in the batter. It should sizzle on contact music to any cornbread lover’s ears. Bake for 20–25 minutes, or until the top is beautifully golden, the edges pull away slightly, and a toothpick comes out clean.
Cool (If You Can Wait!)
Let it cool for a few minutes before slicing into it… or just go for it while it’s still warm and heavenly. Either way, you’re in for a treat!
Estimated Nutrition Per Serving (1 slice):
- Calories: ~220
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 200mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 10g (includes natural sugars from honey + brown sugar)
- Protein: 4g
Melinda’s Cornbread Tips (from My Kitchen to Yours)
- No cast iron? Use a metal baking dish, just preheat it first.
- Don’t skip the buttermilk! It’s the star of this Southern Living buttermilk cornbread recipe vibe.
- Want it sweeter? Add a touch more honey. Less sweet? Dial back the sugar to just a tablespoon.
- Swapping cornmeal for polenta works if you’re in a pinch, though the texture will be a bit more rustic.
- Let your eggs and buttermilk come to room temp it helps everything bake evenly.
Serving Suggestions: Cozy, Classic, or Creative
This sweet cornbread recipe goes beautifully with hearty chili, grilled veggies, pulled pork, or just a slab of salted butter and drizzle of honey. For brunch? Pair it with fried eggs and avocado for a southern-meets-modern mashup. Feeling festive? Add fresh corn kernels or diced jalapeños for a kick!
Make Ahead & Storage
Cornbread is one of those rare baked goods that’s just as lovely the next day. Store leftovers wrapped in foil or an airtight container at room temperature for up to 3 days. You can also refrigerate for up to 5. To freeze, wrap tightly and store for up to 2 months. Reheat gently in the oven or microwave with a damp paper towel on top to keep that moist crumb.
A Little Story from My Kitchen…
This cornbread made its debut at our family picnic one early fall afternoon when the air was crisp and the leaves just starting to turn. I remember Leo sneaking a warm slice straight from the skillet and giving me a thumbs-up with honey all over his face. It’s been in heavy rotation ever since. Whether it’s movie night, a cozy soup supper, or a holiday spread, this one’s a keeper.
Frequently Asked Questions
Can I make this cornbread without buttermilk?
Yes, though it’ll lose some of that tangy charm. You can sub with a mix of milk and a tablespoon of vinegar or lemon juice to mimic buttermilk for a moist buttermilk cornbread recipe twist.
Is this cornbread recipe very sweet?
It’s gently sweet not a cake, but not savory either. You can dial up or down the sweet cornbread recipe level by adjusting the sugar and honey.
Can I bake this in muffin form?
Absolutely! Pour the batter into greased muffin tins and bake at 375°F for 15–18 minutes.
What’s the best cornmeal to use?
I prefer medium-grind yellow cornmeal for the perfect crumb. Polenta works too but will give it a more rustic bite.
How do I get that perfect crust like in a Southern Living buttermilk cornbread recipe?
A preheated buttermilk cornbread cast iron skillet is key. Don’t skip this step!
Can I add mix-ins like corn or cheese?
Yes! Fresh corn kernels, shredded cheddar, or even green onions make fun additions.
Why is my cornbread crumbly?
Cornbread is naturally a little crumbly, but if it’s falling apart, try adding an extra tablespoon of butter or reducing the baking time slightly.
Is this an old fashioned cornbread recipe with buttermilk?
It sure is with a little modern love. Think classic southern roots with a slightly sweet, golden update.
Final Thoughts
Whether you’re baking for the holidays, weeknight dinner, or just need something warm and comforting, this golden sweet cornbread brings all the feels. It’s the best buttermilk cornbread recipe to keep in your back pocket reliable, simple, and oh-so-satisfying. From the crispy skillet edges to that moist center kissed with honey and homey brown sugar, it’s a reminder that sometimes, the simplest dishes bring the most joy.
So grab your apron, heat up that skillet, and let the warm scent of cornbread wrap your kitchen in cozy.
📝 Ingredient quantities are listed in the recipe card directly below this article. Happy baking!
Golden Sweet Cornbread
Equipment
- Cast Iron Skillet
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal or polenta
- 1/4 cup brown sugar or white granulated sugar
- 1 tsp baking powder optional, for a fluffier texture
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 cup buttermilk shake before measuring
- 1/4 cup honey
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled slightly
Instructions
- Preheat your oven to 400°F. Place a cast iron skillet in the oven to preheat as well.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the eggs, buttermilk, honey, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven, grease it lightly, and pour in the batter. It should sizzle a bit on contact.
- Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing. Serve warm with butter or a drizzle of honey.