Buttery Cornbread: Golden, Moist, and Melt-in-Your-Mouth Good

The Classic Side Dish That Steals the Show

Cornbread is one of those rare side dishes that has the power to outshine the main course. When done right, it’s golden on the outside, soft and tender on the inside, with a rich buttery flavor and just the right amount of sweetness. This buttery cornbread recipe is everything you want in a Southern-style slice—moist, flavorful, and so addictive you’ll find yourself going back for seconds (or thirds). Serve it with chili, fried chicken, collard greens, BBQ ribs, or simply on its own with a smear of honey butter. This isn’t dry, crumbly, or bland—it’s pure homemade comfort.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 2/3 cup granulated sugar (reduce to 1/3 cup for a more savory version)
• 2 large eggs
• 1¼ cups buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 mins)
• ½ cup unsalted butter, melted (plus more for greasing and brushing)
• Optional: 1 tbsp honey for added sweetness

Instructions

• Preheat your oven to 400°F (205°C). Grease an 8×8-inch baking pan or cast-iron skillet with butter and set aside.
• In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined.
• In a separate bowl, whisk together eggs, buttermilk, and melted butter. Add the honey here if using.
• Pour the wet ingredients into the dry ingredients and stir just until everything is combined. Do not overmix—the batter should be slightly lumpy and thick.
• Pour the batter into the prepared pan or skillet and spread it out evenly.
• Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
• As soon as it comes out of the oven, brush the top with melted butter for that extra shine and flavor boost.
• Let cool for at least 10 minutes before slicing and serving.

Tips for the Perfect Cornbread

• Don’t skip the buttermilk: It adds the perfect tang and keeps the texture soft and moist. If you don’t have any, the milk + vinegar trick works just fine.
• Use a cast iron skillet: This gives your cornbread that crispy golden crust while keeping the inside tender. Preheat the skillet before pouring in the batter for best results.
• Want savory cornbread? Cut the sugar down to 2–3 tablespoons and add shredded cheddar, diced jalapeños, green onions, or cooked crumbled bacon into the batter.
• Sweeter side? Add more sugar or honey and serve it with cinnamon butter or maple syrup for a dessert-style twist.

Optional Add-Ins & Variations

• Honey Butter Topping: Mix ¼ cup softened butter with 1 tbsp honey and a pinch of salt for a sweet, creamy spread.
• Jalapeño Cheddar Cornbread: Fold in ½ cup shredded cheddar and 1 diced jalapeño for a spicy version.
• Corn Kernel Boost: Stir in ½ cup of sweet corn kernels (fresh, canned, or frozen) to add bursts of texture.
• Maple Cornbread: Swap sugar for maple syrup and drizzle extra on top before serving.

Serving Suggestions

Serve warm with soups, stews, BBQ, or eggs and bacon for a breakfast twist. Pair with creamy mac and cheese, collard greens, or smothered chicken for a full soul food spread. Leftovers? Heat up a slice in the morning with butter and a drizzle of syrup or crumble it into chili for extra body.

Final Thoughts

Buttery cornbread is the kind of classic that never goes out of style. It’s easy to whip up, endlessly customizable, and hits every craving—whether you like it sweet, savory, spicy, or straight-up rich and golden. One slice in and you’ll understand why it’s a staple in every Southern kitchen. So grab your skillet, melt that butter, and get ready to fall in love with the perfect pan of cornbread.

Stick around—every visit tastes better than the last at The Buttered Bliss.