Honey Buttermilk Cornbread

Honey buttermilk cornbread
Diana Rattray
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 8 servings
Yield: 1 cornbread
Nutrition Facts (per serving)
277 Calories
9g Fat
43g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 277
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 23%
Cholesterol 86mg 29%
Sodium 887mg 39%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 7%
Total Sugars 10g
Protein 7g
Vitamin C 0mg 2%
Calcium 104mg 8%
Iron 2mg 12%
Potassium 159mg 3%
*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 all-purpose 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 (4 tablespoons) unsalted butter, melted and 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.