The Best Buttermilk Cornbread Recipe
You’ve got to try The Best Buttermilk Cornbread—it’s moist, tender, and perfectly sweet. It’s so good, it vanishes within minutes!
Ingredients
- 8 tbspunsalted butter ((1 stick) melted)
- ½ cupgranulated sugar
- ¼ cuphoney
- 2eggs (room temperature)
- 1 cupbuttermilk (room temperature)
- 1 cupall-purpose flour
- 1 cupcornmeal
- ½ tspsalt
- ½ teaspoonbaking soda
- ½ tablespoonunsalted butter (melted, for brushing)
Directions
- 1
Preheat oven to 375°F (190°C). Spray or lightly butter an 8x8-inch glass or metal baking pan, and set aside.
- 2
In a large mixing bowl, combine the melted butter, sugar, and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
- 3
In a medium mixing bowl, whisk together the flour, cornmeal, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain. Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer. Allow the batter to sit for 3 minutes before placing it in the oven to bake.
- 4
Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. You may need to place a piece of foil over the top at the 20-minute mark to prevent over-browning. Remove from the oven, brush the top with butter, and allow to cool for 5-10 minutes before slicing and serving.