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5 from 1 vote
Easy Buttermilk Cornbread with a hint of honey is the perfect side to chili's, soups or stews! Crunchy buttery edges with a soft and fluffy centre!
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Easy Buttermilk Cornbread
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Easy Buttermilk Cornbread with a hint of honey is the perfect side to chili's, soups or stews! Crunchy buttery edges with a soft and fluffy centre!

Course: Side Dish
Cuisine: American
Servings: 12 serves
Calories: 218 kcal
Author: Karina
Ingredients
  • 1/2 cup unsalted butter melted and cooled slightly
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal (or polenta)
  • 1/4 cup brown sugar (or white granulated sugar)
  • 1 teaspoon baking powder (optional: yields a fluffier cornbread)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk shake before measuring
  • 1/4 cup honey
  • 2 large eggs
Instructions
  1. Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. 

    (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)

  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.

  3. Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).

  4. Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.

  5. Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.

Recipe Notes

If you don't have buttermilk, you can make your own! Add 1 tablespoon of white vinegar (or fresh squeezed lemon juice) to 1 cup of room temperature milk (full cream, 2% or skim can be use). Mix together and let sit for 5 minutes. Done! Prepare your 'buttermilk' as step one of this recipe to ensure it has soured enough before adding to your mixture.

Nutrition Facts
Easy Buttermilk Cornbread
Amount Per Serving
Calories 218 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 49mg 16%
Sodium 129mg 5%
Potassium 134mg 4%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 11g
Protein 4g 8%
Vitamin A 6.2%
Calcium 4.9%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.