Honey Buttermilk Cornbread

Honey Buttermilk Cornbread
Honey Buttermilk Cornbread. Diana Rattray
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: 8 Servings
Ratings (20)

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.

Related Recipes
Tex-Mex Cornbread
Classic Southern Buttermilk Cornbread​


What You'll Need

  • 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

How 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.

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    Nutritional Guidelines (per serving)
    Calories 267
    Total Fat 12 g
    Saturated Fat 6 g
    Unsaturated Fat 4 g
    Cholesterol 132 mg
    Sodium 744 mg
    Carbohydrates 34 g
    Dietary Fiber 2 g
    Protein 7 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)