Description
A tender, golden cornbread with a slight tang from buttermilk—perfectly buttery and honey-sweetened, ideal alongside chili, soups, or as a cozy snack.
Ingredients
1 cup (135 g) yellow cornmeal
1 cup (125 g) all-purpose flour
⅓ cup (67 g) granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (240 ml) buttermilk
2 large eggs, room temperature
½ cup (115 g) unsalted butter, melted and slightly cooled
1 tablespoon honey (optional, for extra sweetness)
Instructions
Preheat oven to 400 °F (200 °C). Grease an 8×8-inch square baking pan or a 9-inch cast-iron skillet.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk buttermilk, eggs, melted butter, and honey until smooth.
Pour wet ingredients into dry and stir until just combined—do not overmix.
Pour batter into the prepared pan or skillet and smooth the top.
Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let cool for 5 minutes before slicing. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
