Honey Buttermilk Cornbread
Our honey and buttermilk cornbread recipe uses cornmeal, flour, and eggs. For a sweeter cornbread, add some granulated or brown sugar.
- Serves: 8 persons
- 1 ½cups flour
- 1 ¼cups stone-ground cornmeal
- 2 ½teaspoons baking soda
- 1 ½teaspoons baking powder
- 1teaspoon salt
- 3large eggs
- 1cup buttermilk
- ¼cup melted butter (cooled slightly)
- ¼cup honey
Step 1Heat the oven to 425 F / 220 C / Gas 7. Grease a 9-inch-square baking pan or spray the pan with baking spray.
Step 2Combine the flour, cornmeal, baking soda, baking powder, and salt in a large mixing bowl.
Step 3In another bowl, whisk the eggs with the buttermilk, butter, and honey. Pour the egg mixture into the dry mixture and stir just until combined.
Step 4Immediately spread the batter in the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.