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Homemade Buttermilk Cornbread


You might never buy a box for cornbread mix again, when you taste how delicious this homemade buttermilk cornbread tastes! Serve with even more fresh butter and honey. Delish!

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Rate this recipe 4.4/5 (36 Votes)


  • 5 tablespoons butter, divided
  • 2 tablespoons canola oil
  • 1 cup all purpose flour
  • 1 1/2 cup cornmeal
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup sugar
  • 1 tablespoon honey
  • 1 1/2 cups buttermilk
  • 1 egg, lightly beaten


Servings 6
Adapted from


Step 1

Preheat oven to 375 degrees.

Add 4 tablespoons of the butter and oil to a round cake pan.  Put in the oven to melt, about 3-5 minutes.

Meanwhile, combine flour, cornmeal, salt, sugar and baking powder in a bowl.

Gradually add honey and buttermilk, and stir until just combined.

Add egg and stir.

Remove hot butter and oil from oven.  Pour half of the butter/oil mixture into the cornbread batter and leave the rest in the pan.  Carefully stir in the butter/oil mixture into batter.  pour the batter into the center of the pan, so the batter will push the remaining melted butter/oil mixture to the sides of the pan, which will make a crunchy crust!

Put in the preheated oven for 40 - 50 minutes or until lightly browned.  Once out the oven, rub the top of the cornbread with the last tablespoon of butter.

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