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!
Course Snack
Cuisine American
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Servings 10servings
Calories 223
Author Annalise
Ingredients
1cupall-purpose flour(120 grams)
1cupyellow cornmeal(138 grams)
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cupbuttermilk(250 ml)
⅓cuphoney(113 grams)
6tablespoonsunsalted butter, melted and cooled (85 grams)
1large egg
1large 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.