Buttermilk, honey and butter all help to make this loaf of cornbread worthy of stealing the show at your next summer potluck.
Cornbread is often a potluck staple, but do we give it the attention it deserves? It’s usually just something to serve on the side, hidden down at the end of the buffet line.
Not anymore! There’s no boring box mixes here— this cornbread is super easy and made completely from-scratch with simple ingredients. If you have a few extra minutes, then you have the time to bake it homemade.
Wedges of this honey buttermilk cornbread deserve to be served right up front next to the barbecued chicken and bright summer salads. And while it goes well with just about anything, it’s also perfect just by itself, warm, with a slather of butter and drizzle of honey.
- 1 cup (120 grams) all-purpose flour
- 1 cup (138 grams) yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (250 ml) buttermilk
- 1/3 cup (113 grams) honey
- 6 tablespoons (85 grams) unsalted butter, melted and cooled
- 1 large egg
- 1 large egg yolk
- Preheat oven to 375°F. Butter 9-inch cast iron skillet. Alternately, you can use 9-inch round cake pan.
- In large bowl, combine flour, cornmeal, baking powder, baking soda and salt. In separate bowl whisk together buttermilk, honey, butter, egg and egg yolk. Add buttermilk mixture to dry ingredients and mix until just combined.
- Pour batter into prepared skillet or cake pan. Bake until golden and toothpick inserted into center comes out with few moist crumbs, about 30-35 minutes. Serve warm or at room temperature with butter and honey if desired.
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Disclosure: This recipe was developed in partnership with Go Bold With Butter and first appeared on their website here. Thank you for supporting partnerships with brands and campaigns that I believe in. All opinions are always 100% my own. To see more tutorials and recipes I’ve created with Go Bold with Butter, click here.