Description
Golden, tender cornbread balanced between savory and sweet. Moist from buttermilk and naturally sweetened with honey, baking with a soft crumb and crisp edges. Perfect with chili or roasted meats.
Ingredients
Scale
- ½ cup unsalted butter, melted and cooled slightly
- 1 cup all-purpose flour
- 1 cup yellow cornmeal (or polenta)
- ¼ cup brown sugar or white granulated sugar
- 1 teaspoon baking powder (optional, for fluffier cornbread)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk (shake before measuring)
- ¼ cup honey
- 2 large eggs
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking pan or line with parchment. Cast-iron skillet works well for crisp edges.
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk buttermilk, honey, and eggs. Slowly mix in melted butter.
- Pour wet mixture into dry. Stir gently until just combined; batter should be slightly lumpy. Do not overmix.
- Pour batter into prepared pan and smooth surface. Bake 25–30 minutes until golden and toothpick comes out clean.
- Let cool 10 minutes before slicing. Serve warm with butter or honey drizzle.
Notes
Buttermilk reacts with baking soda for lift and tenderness.
Pure honey gives subtle sweetness—don’t skip it.
Avoid overmixing to prevent dense cornbread.
Castle-iron skillets make crisp edges; pans make uniform squares.
Allow brief cooling before slicing to prevent crumbling.
- Prep Time: 10
- Cook Time: 30
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 11g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: honey buttermilk cornbread, skillet cornbread, easy southern cornbread, homemade cornbread with honey, golden moist cornbread