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drizzling honey onto a slice of honey buttermilk cornbread
5 from 3 reviews

Honey Cornbread

Servings: 10 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This buttermilk honey cornbread is a classic simple recipe with delicious flavor and a soft tender texture. It's the perfect side dish for cozy soups, chili and more!

Ingredients
 

  • 1 cup (120 grams) all-purpose flour
  • 1 cup (138 grams) yellow cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 grams) buttermilk
  • cup (113 grams) honey
  • 6 tablespoons (85 grams) butter , melted and cooled
  • 1 large egg
  • 1 large egg yolk

Instructions
 

  • 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, melted 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.
  • Storage: I prefer to enjoy cornbread within 1-2 days of baking, but it will keep in an airtight container at room temperature for several days.

Notes

  • If you don't have buttermilk: Add 1 tablespoon lemon juice to measuring cup and fill with milk to 1 cup. Let it sit for 5 minutes, then stir and use. OR combine 1/4 cup milk with 3/4 cup sour cream or plain yogurt.
  • Cornbread freezes very well: Double wrap in plastic wrap and store in the freezer for a month or more. Let it thaw at room temperature for a few hours before serving.
Calories: 223kcal, Carbohydrates: 32g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 200mg, Potassium: 188mg, Fiber: 2g, Sugar: 11g, Vitamin A: 275IU, Vitamin C: 1mg, Calcium: 70mg, Iron: 1mg
Cuisine: American
Course: Snack
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