Honey-Buttermilk Cornbread

Honey Buttermilk Cornbread
Honey Buttermilk Cornbread. Diana Rattray
    35 mins

This cornbread browns nicely in the hot oven. For a crustier cornbread, heat the pan while the oven preheats before adding the batter.

What You'll Need

  • 1 1/2 cups flour
  • 1 1/4 cups stone ground cornmeal
  • 2 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1/4 cup melted butter, cooled slightly
  • 1/4 cup honey

How to Make It

Heat oven to 425° F (220° C/Gas 7). Grease a 9-inch square baking pan or spray the pan with baking spray.

Combine the flour, cornmeal, baking soda, baking powder, and salt in a large mixing bowl.

In another bowl, whisk the eggs with the buttermilk, butter, and honey. Pour the egg mixture into the dry mixture and stir just until combined.

Immediately spread the batter in the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

You Might Also Like

Tex-Mex Cornbread

Self-Rising Cornmeal Mix and Cornbread

Skillet Cornbread