Quick Buttermilk Cornbread

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This buttermilk cornbread is the ideal recipe to have around during the cozy months. It comes together so quickly and it is beyond delicious!

Y’all haven’t lived till you make your own cornbread. It’s like nothing else in the world. So moist and corny good. My favorite part is slathering on the butter and honey. Total side dish or dessert perfection.

The moistness of this bread is second to none. It’s all thanks to that buttermilk. But if you don’t have any buttermilk, don’t worry! Simply sub in 3/4 cups sour cream or Greek yogurt and 1/4 cup milk (or water).

Please serve this with butter and honey and don’t look back. This bread will become a staple in your home. We love to use this cornbread recipe in my Seafood Stuffing Recipe.

Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!

Buttermilk Cornbread

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5 from 4 votes

Servings: 15

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Equipment

• 8×8 inch brownie pan
• Large mixing bowl

Ingredients 

US CustomaryMetric

• 1 cup corn meal
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch salt
• 1/2 cup unsalted butter, melted
• 1/3 cup brown sugar, packed
• 2 tbs honey
• 2 eggs, room temp.
• 1 cup buttermilk, room temp.

Instructions

• Preheat oven to 400° F.  Line your 8×8” brownie pan with parchment paper.
• In a large bowl, whisk together the first 5 ingredients.
• In a medium bowl, whisk together the butter, sugar and honey until smooth.  Add in the egg and whisk until combined. Lastly whisk in the buttermilk.  
• Add the wet to the dry and mix until just combined.  Do not over mix.  Transfer batter to pan and bake for 20-22 minutes or until toothpick comes out clean. Allow to cool at least 10 minutes prior to slicing.

Notes

If you don’t have buttermilk, you can sub in 3/4 cup sour cream (or Greek yogurt) and 1/4 cup milk (or water) mixture.

Author: Stella Drivas