Slightly Sweet Buttermilk Cornbread Loaf Recipe

Quick Recipe Version (TL;DR)

• Yield: 10 slices (1 standard 9 x 5-inch loaf)
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes (includes cooling)

Quick Ingredients

• 1 cup (150 g) fine or medium yellow cornmeal
• 1 cup (125 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 2 large eggs
• 1 1/2 cups (360 ml) buttermilk
• 6 tbsp (85 g) unsalted butter, melted and slightly cooled
• 2 tbsp (42 g) honey
• 1 tbsp (14 g) unsalted butter (for pan)

Do This

• 1. Heat oven to 350°F (177°C). Butter a 9 x 5-inch loaf pan and line with parchment (optional but helpful).
• 2. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
• 3. In a second bowl, whisk eggs, buttermilk, melted butter, and honey until smooth.
• 4. Pour wet into dry; stir just until no dry streaks remain (do not overmix).
• 5. Scrape batter into pan; smooth top. Bake 45–55 minutes, until a toothpick comes out clean.
• 6. Cool in pan 10 minutes, then transfer to a rack. Slice after 15 minutes for clean slices.

---

Why You’ll Love This Recipe

• Tender and moist: Buttermilk and butter keep the crumb soft and sliceable.
• Slightly sweet, not cake-like: Just enough sugar and honey for cozy cornbread flavor.
• Loaf-pan simple: No special equipment, no skillet preheating, easy to portion.
• Versatile: Great with chili, soups, barbecue, or toasted with butter for breakfast.

Grocery List

• Produce: None (optional add-ins: jalapeño, scallions)
• Dairy: Buttermilk, unsalted butter
• Pantry: Yellow cornmeal, all-purpose flour, granulated sugar, honey, baking powder, baking soda, kosher salt

Full Ingredients

Dry Ingredients

• 1 cup (150 g) fine or medium yellow cornmeal
• 1 cup (125 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt

Wet Ingredients

• 2 large eggs, at room temperature
• 1 1/2 cups (360 ml) buttermilk, at room temperature
• 6 tbsp (85 g) unsalted butter, melted and slightly cooled
• 2 tbsp (42 g) honey

For the Pan (and Optional Finishing)

• 1 tbsp (14 g) unsalted butter, softened or melted (for greasing)
• Optional: 1 tbsp (14 g) melted butter to brush on the warm loaf
• Optional: 1–2 tsp honey to drizzle on slices for serving

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Arrange a rack in the center of the oven and preheat to 350°F (177°C). Generously grease a 9 x 5-inch loaf pan with 1 tbsp butter, getting into the corners.

If you want the easiest removal and cleanest slices, line the pan lengthwise with parchment paper, leaving a bit of overhang like handles, then butter the parchment lightly.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk well so the leaveners are evenly distributed (this helps the loaf rise evenly and prevents salty or bitter pockets).

Step 3: Whisk the wet ingredients until smooth

In a medium bowl, whisk the eggs until blended. Add the buttermilk, melted butter, and honey, then whisk until the mixture looks smooth and uniform.

Note: If your buttermilk is very cold, warm it to room temperature first so the melted butter doesn’t seize into little bits.

Step 4: Combine wet and dry gently

Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, stir just until you no longer see dry flour. The batter will look slightly lumpy and thick.

Stop mixing as soon as it comes together. Overmixing can make cornbread tougher and less tender.

Step 5: Bake the loaf

Scrape the batter into the prepared loaf pan and smooth the top. Bake at 350°F (177°C) for 45–55 minutes.

The loaf is done when the top is golden, the center feels set, and a toothpick inserted into the middle comes out clean (a couple of moist crumbs are fine; wet batter is not).

Step 6: Cool, slice, and serve

Let the cornbread cool in the pan for 10 minutes, then lift it out (use the parchment handles if lined) and transfer to a wire rack.

Cool for at least 15 minutes before slicing for the neatest pieces. For an extra-cozy finish, brush the warm loaf with 1 tbsp melted butter. Serve with butter, honey, or alongside chili and stew.

Pro Tips

• Measure the cornmeal correctly: Spoon into the measuring cup and level it off. Packing can make the loaf dense and dry.
• Room-temperature ingredients help: Eggs and buttermilk at room temp mix more evenly and keep the batter from tightening up.
• Don’t overbake: Start checking at 45 minutes. Overbaking is the fastest way to lose moisture.
• Slice with a serrated knife: A gentle sawing motion keeps the crust intact and prevents crumbling.
• For extra tenderness: Let the batter rest in the bowl for 5 minutes before baking to hydrate the cornmeal.

Variations

• Cheddar-jalapeño: Fold in 1 cup (100 g) shredded sharp cheddar and 1 finely minced jalapeño (seeded) after combining wet and dry.
• Corn kernel cornbread loaf: Fold in 3/4 cup (120 g) drained canned corn or thawed frozen corn for pops of sweetness and texture.
• Maple-butter: Replace the honey with 2 tbsp (30 ml) pure maple syrup and serve with whipped maple butter.

Storage & Make-Ahead

Let the loaf cool completely, then wrap tightly in plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days, or refrigerate for up to 5 days.

To freeze, wrap slices (or the whole loaf) in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature or warm slices in a 300°F (149°C) oven for 8–10 minutes. Cornbread is especially good lightly toasted and spread with butter.

Nutrition (per serving)

Approximate, based on 10 slices: 255 calories; 9 g fat; 38 g carbohydrates; 2 g fiber; 10 g sugar; 6 g protein; 390 mg sodium.