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+ servings

Honey Cornbread

Buttermilk, honey and butter all help to make this loaf of cornbread worthy of stealing the show at your next summer potluck.


  • 1 cup all-purpose flour (120 grams)
  • 1 cup yellow cornmeal (138 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (250 ml)
  • cup honey (113 grams)
  • 6 tablespoons unsalted butter , melted and cooled (85 grams)
  • 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.


Calories: 286kcal, Carbohydrates: 40g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 71mg, Sodium: 258mg, Potassium: 237mg, Fiber: 2g, Sugar: 13g, Vitamin A: 374IU, Calcium: 89mg, Iron: 2mg
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