Description
This moist cornbread recipe is a Southern favorite, made with buttermilk, honey, and a touch of sugar for just the right amount of sweetness. It’s easy to prepare and pairs perfectly with a variety of dishes.
Ingredients
Scale
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup whole milk
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1/4 cup honey
Instructions
- Preheat the Oven: Preheat the oven to 375°F. Grease a 9-inch square baking dish or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, milk, melted butter, and honey until smooth.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let cool for at least 10 minutes before slicing and serving.
Notes
- For extra flavor, fold in 1 cup of corn kernels or shredded cheese before baking.
- This cornbread pairs well with chili, soups, or as a side to any Southern dish.
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
