This is some pretty fancy cornbread. It is golden brown, moist and has a nice sweetness from the honey. This cornbread is the bomb, guys, you don’t even need it as a side, you can just eat it on its own. I had mine with my beef and Italian sausage chili. I did feel a little like I was eating cake with my chili, but I wasn’t complaining.
- If you do not have buttermilk, milk is fine or you can replace 1 tablespoon of the milk with vinegar or lemon juice and let it sit for about 10 minutes to make something similar to buttermilk.
- Most cornbreads are baked on high heat; 375ºF to 400ºF. Baking it on high heat makes it soft in the middle and crispier around the edges. I like mine to be a little softer all the way around so I bake it at 325ºF or 350ºF because the lower heat makes it bake more evenly. You can bake it at a lower or higher temperature depending on the outcome you want. Just keep in mind that the higher the temperature the faster it will bake.
Ok that’s all, now go make it! 😀
Honey Buttermilk Cornbread
This recipe yields one 9 or 8 inch square pan or skillet.
- 1/2 cup melted butter
- 1/4 cup sugar
- 1/3 cup honey
- 2 eggs
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Preheat your oven to 350ºF.
In a bowl, mix together butter, sugar, honey, eggs and buttermilk until completely combined. In another bowl, mix together the remaining dry ingredients. Pour wet mixture into dry mixture mixing carefully until completely incorporated. Pour batter into a 9 or 8 inch skillet or square pan. Place in the oven and bake for 25 to 35 minutes or until a toothpick inserted in the middle of the cornbread comes out clean. Let it cool before cutting and serving.