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drizzling honey onto a slice of honey buttermilk cornbread

Honey Cornbread

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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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings
Calories 223
Author Annalise

Ingredients

  • 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

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.

Nutrition

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