Honey Buttermilk Cornbread

Honey buttermilk cornbread
Diana Rattray
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 8 pieces (8 servings)
Nutritional Guidelines (per serving)
267 Calories
12g Fat
34g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 pieces (8 servings)
Amount per serving
Calories 267
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 28%
Cholesterol 132mg 44%
Sodium 744mg 32%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 8%
Protein 7g
Calcium 130mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The honey in this cornbread helps it browns nicely in the hot oven. For a crustier cornbread, heat the greased pan in the oven before adding the batter. The cornbread isn't overly sweet. If you like a sweeter cornbread, add about 1/4 to 1/2 cup of granulated sugar or brown sugar.


  • 1 1/2 cups flour
  • 1 1/4 cups stone-ground cornmeal
  • 2 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1/4 cup melted butter (cooled slightly)
  • 1/4 cup honey

Steps to Make It

  1. Heat the oven to 425 F / 220 C / Gas 7. Grease a 9-inch square baking pan or spray the pan with baking spray.

  2. Combine the flour, cornmeal, baking soda, baking powder, and salt in a large mixing bowl.

  3. In another bowl, whisk the eggs with the buttermilk, butter, and honey. Pour the egg mixture into the dry mixture and stir just until combined.

  4. Immediately 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.