Buttermilk Cornbread
Golden, tender, and irresistibly moist, this buttermilk cornbread is the perfect balance of sweet and savory, making it a versatile side dish for any occasion. Made with a combination of rich buttermilk, melted butter, and a touch of honey, this recipe delivers a melt-in-your-mouth texture and a slightly sweet flavor that pairs beautifully with hearty soups, chili, or a drizzle of honey for breakfast. Baking in a hot cast iron skillet ensures a beautifully crisp, golden crust, while the quick prep time—just 10 minutes—makes it an easy go-to for busy weeknights or holiday feasts. Whether you’re serving a crowd or enjoying a cozy dinner at home, this classic buttermilk cornbread is a must-try comfort food staple.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 0.25 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.75 teaspoon kosher salt
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons honey
Instructions
Preheat your oven to 400°F (200°C). Place a 9-inch cast iron skillet or an 8x8-inch baking pan into the oven to heat while you prepare the batter.
In a small saucepan over low heat, melt the unsalted butter. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined.
In a separate medium bowl, whisk together the buttermilk, eggs, and honey until smooth.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.
Gradually pour the melted butter into the batter, reserving about 1 tablespoon for greasing the pan. Stir until the butter is fully incorporated.
Carefully remove the hot skillet or pan from the oven and use the reserved melted butter to grease it thoroughly.
Pour the batter into the prepared skillet or pan, spreading it out evenly.
Bake for 20-22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for at least 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 353.1 g | 128% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 97.8 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 377 mg | 29% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
