Perfectly Buttery Cornbread (Sweet)
Nothing says BBQ like a warm, golden slice of buttery cornbread, fresh from the oven with a crisp edge and a tender, moist crumb. This recipe is my go-to for summer cookouts, potlucks, or any time you’re firing up the grill. It’s rich, slightly sweet, and versatile enough to pair with smoky ribs, tangy pulled pork, or a heap of coleslaw. Whether you’re a cornbread purist or love a little texture, this recipe delivers every time. Bonus: I’ve included tips for getting it just right, based on real-world testing (and a few lessons learned about corn choices!).
Why This Cornbread Shines at BBQs
This cornbread strikes the perfect balance of buttery richness and subtle sweetness, with a texture that’s soft but sturdy enough to sop up BBQ sauce. It’s easy to whip up, travels well, and can be customized with or without corn kernels for extra texture. The recipe uses precise weights for consistency, ensuring your cornbread turns out flawless every time. Plus, baking it in a preheated cast-iron skillet gives it that irresistible crispy edge that’s practically made for outdoor feasts.
Tips for BBQ-Ready Cornbread
- Corn or No Corn? I’ve tested this recipe with various types of corn, and here’s the scoop: frozen or freeze-dried corn kernels add a nice pop of flavor and texture without any negative flavor affects. Canned corn, while tasty, adds just a hint of canned flavor, so I recommend skipping it if you’re sensitive to the flavor canned corn has. That said, the cornbread is just as delicious without any corn for a classic, smooth texture.
- Make it Portable: Cut the cornbread into squares or wedges and wrap in foil to keep it warm at your BBQ. It holds up beautifully on a buffet table.
- Perfect Pairings: This cornbread is a dream with smoky BBQ ribs, pulled pork, or even a spicy chili. It also pairs wonderfully with coleslaw or baked beans, soaking up all those bold flavors.
- Fun Variations: For a twist, try adding 30g chopped jalapeños for a spicy kick or 60g shredded cheddar for a cheesy upgrade. Both are crowd-pleasers!
- Storage: Store leftovers in an airtight container for up to 3 days. To reheat, pop it in a 350°F oven for 5-7 minutes to restore that fresh-baked warmth.
Why You’ll Love This Recipe
This cornbread is a BBQ game-changer because it’s:
- Quick and Easy: Ready in under 40 minutes with minimal cleanup.
- Versatile: Works with or without corn kernels, and you can tweak the sweetness to your taste.
- Crowd-Pleasing: The buttery, slightly sweet flavor complements any BBQ spread.
- Foolproof: Precise weights and a hot skillet ensure perfect results every time.
A Note on Corn Choices
One tester (shoutout to my BBQ crew!) found that canned corn added a slight canned flavor to the cornbread, though still delicious. For the best texture, stick with frozen or freeze-dried corn, or skip the kernels entirely for a smoother, classic cornbread. No matter how you make it, this recipe is a winner—golden, buttery, and ready to steal the show at your next BBQ.
If you try any fun variations, let me know what you think. Happy grilling!
Buttery Cornbread
Print Recipe
Ingredients
- 1 cup yellow cornmeal (medium grind) 120g
- 1 cup unbleached all-purpose flour, spooned & leveled 125g
- ⅓ cup granulated sugar 65g
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk 240g
- 2 large eggs 100g
- ½ cup salted butter, melted 115g
- ¼ cup honey 85g
- 1 cup frozen or freeze-dried corn kernels (optional, recommended over canned; or omit for classic cornbread) 150g
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or 8×8-inch baking pan with butter and place it in the oven to heat while preparing the batter for a crispy crust.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter, and honey until smooth.
- Make the Batter: Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined—avoid over-mixing. Fold in frozen or freeze-dried corn kernels, if using.
- Bake: Carefully remove the hot skillet or pan from the oven. Pour in the batter, spreading evenly. Bake for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool for 10 minutes before slicing into wedges or squares. Serve warm with extra butter or a drizzle of honey.
Notes
- Corn Choice: Frozen or freeze-dried corn adds texture without excess moisture. Canned corn can make the cornbread wetter, so drain thoroughly if used. Omitting corn yields a delicious, smooth cornbread, just as tasty.
- BBQ Tips: Wrap in foil to keep warm at the BBQ. Pairs perfectly with ribs, pulled pork, or coleslaw, and soaks up BBQ sauce beautifully.
- Variations: Add 1/4 cup chopped jalapeños for spice or 1/2 cup shredded cheddar for a cheesy twist.
- Storage: Store in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 5-7 minutes.
- Serving Suggestion: Serve warm with butter or honey for a crowd-pleasing BBQ side.
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