Fat Daddy's Cornbread Recipe (Old Fashioned Buttermilk Cornbread)

This Fat Daddy’s cornbread recipe is everything you want in classic old-fashioned buttermilk cornbread—tender, moist, and packed with rich buttery flavor with just the right touch of sweetness. It's made with simple pantry staples like buttermilk, cornmeal, and whole corn kernels, and the process of making it is simple too. This is the kind of cornbread recipe that can feed a crowd and always has people coming back for seconds. Serve it with Southern meatloaf, fried chicken, or a big pot of chili, and you’ve got a comfort food spread your guests will be talking about for weeks!

Why I Love This Old Fashioned Buttermilk Cornbread Recipe

Cornbread has always been a staple in my kitchen, and I've tried my hand at several cornbread recipes. They're all delicious, but this recipe is extra special because it’s my take on the Fat Daddy’s cornbread served at Fat Daddy’s Smokehouse. If you've never been to the popular BBQ restaurant in Hawaii, you're in luck because you can recreate their iconic old-fashioned cornbread at home with this copycat recipe! 

Their cornbread is an old-fashioned, buttermilk-based classic, and I had to recreate that same rich, hearty flavor at home. The buttermilk keeps it incredibly moist, the cornmeal gives it that traditional Southern-style crumb, and the whole corn kernels add little bursts of sweetness in every bite. It’s rich without being heavy, fluffy without being dry, and just as good as the cornbread you’d find at an authentic BBQ smokehouse.

What I love most is how simple it is to make. This Fat Daddy’s cornbread recipe doesn’t require a cast iron skillet or any tricky steps—just mix, pour, and bake. It’s the kind of old fashioned buttermilk cornbread you can bring to a potluck, serve at a holiday dinner, or whip up for a weeknight meal, and I can guarantee everyone will be asking for seconds.

Ingredients You’ll Need

• 1 ½ cups cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ¼ cup sugar
• ½ teaspoon salt
• 2 eggs
• 1 ½ cups buttermilk
• ½ cup melted butter
• 1 cup corn kernels (fresh, frozen, or canned)

How to Make Fat Daddy’s Old Fashioned Cornbread

Step 1:  Prep the Oven

 Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Step 2: Mix Dry Ingredients

 In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.

Step 3: Mix Wet Ingredients

In another bowl, beat the eggs, then whisk in buttermilk and melted butter until smooth.

Step 4: Combine the Ingredients

 Pour the wet mixture into the bowl of dry ingredients and stir gently until they just combine (don’t overmix).

Step 5: Fold in the Corn

Add the corn kernels to the bowl and stir to distribute them evenly into the cornbread batter.

Step 6: Bake

Spread the batter evenly in the prepared pan and bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.

Step 7: Cool and Serve 

Let the cornbread cool for 10 minutes before slicing. Serve warm with butter on top.

Expert Tips for the Best Old Fashioned Buttermilk Cornbread

• Don’t overmix the batter. Mix just until the dry and wet ingredients come together. Overmixing develops too much gluten, which makes cornbread dense instead of light and tender. For the fluffy, crumbly texture you expect from old fashioned cornbread, stop stirring as soon as you don’t see streaks of flour in the batter.
• Add texture with corn. Folding in fresh or frozen corn kernels gives every bite a little pop of sweetness and extra moisture. If you're using canned corn, drain it very well so your buttermilk cornbread doesn’t turn soggy.
• Grease your pan generously. Cornbread has a tendency to stick, especially in glass or metal pans. Coat the dish with butter, oil, or nonstick spray to ensure the edges pull away cleanly from the dish and develop that irresistible golden crust.
• Serve warm for the best flavor. Cornbread is at its peak when it’s just slightly cooled from the oven. Top slices with butter, a drizzle of honey, or even a spoonful of jam for a classic Southern-style finish.
• Bake in cast iron skillet for extra crisp edges. While this recipe works great in a standard baking dish, a preheated cast-iron skillet gives you that signature smokehouse-style crust that’s hard to beat.

Variations To Try

• Cheesy Cornbread: Stir in 1 cup shredded cheddar or pepper jack cheese for spice.
• Jalapeño Cornbread: Add ½ cup diced jalapeños for a spicy kick.
• Bacon Cornbread: Fold in ½ cup crumbled cooked bacon for a smoky flavor and heartier cornbread.
• Honey Cornbread: Replace sugar with 3 tablespoons of honey for natural sweetness. Then drizzle extra honey on top right after it bakes.
• Skillet Cornbread: Bake this buttermilk cornbread in a cast-iron skillet for extra crispy edges and a crispier top.

Fat Daddy’s Cornbread FAQs

Can I make this cornbread ahead of time?

Yes—bake, cool completely, then store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven at 325°F for about 10 minutes to warm it back up.

Can I freeze old fashioned cornbread?

Absolutely. Wrap slices in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and microwave for a few seconds or reheat in a 325°F oven until warmed through.

Can I use milk instead of buttermilk?

Buttermilk gives this buttermilk cornbread recipe its signature tang and soft crumb. If you don’t have it on hand, make a substitute by stirring 1 tablespoon of vinegar or lemon juice into 1 cup of milk and letting it sit for 5 minutes. It won’t be quite the same, but it works in a pinch.

Final Thoughts

This Fat Daddy’s buttermilk cornbread recipe is everything cornbread should be: moist, buttery, golden, and full of flavor. With simple ingredients and an easy method, it’s the perfect side for Zippy's chili, soups, BBQ chicken, or any smokehouse-inspired meal. Once you try it, you'll make it one of your go-to sides. If you do make it, leave a comment and review below to let me know your thoughts.

More Recipes To Try

• Chicken long rice
• Hawaiian beef stew
• Sweet potato cornbread
• Southern fried cornbread
• Rudy's creamed corn