Easy Buttermilk Cornbread

Easy Fluffy 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!

4.99 from 103 votes

Easy Buttermilk Cornbread

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

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: Appetiser, cornbread, Easy buttermilk cornbread

Servings: serves

Author: Karina Carrel

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

US - Metric

Instructions

Preheat the oven to 200°C ( 400°F)

Position a rack in the middle. Lightly grease a 9-inch cast-iron skillet or 9-inch square baking dish with butter, then place it in the oven to heat.

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

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda, and salt. Make a well in the centre and add the buttermilk, honey, and eggs.
Mix well to combine, then add the slightly cooled, melted butter. Mix again until 'just' combined (don't overmix).
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.
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.

Notes

Tip: 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