Homemade Cornbread
Made with buttermilk and kissed with honey, this homemade cornbread is perfectly sweet and super easy to make.
Servings: 12
Equipment
Ingredients
- 1 cup buttermilk see notes for homemade
- 1 cup fine-stone ground yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon table salt
- ¼ cup granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter (melted) + additional butter greasing pan
- ¼ cup honey
Instructions
- Preheat the oven to 400℉ (200℃). Butter the bottom and sides of a deep 8-inch baking dish or 8-inch cast-iron skillet well and set aside.
- Sift 1 cup fine-stone ground yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon aluminum-free baking powder, and 1 teaspoon table salt over a large mixing bowl. Whisk to combine.
- In a separate small bowl, whisk together ¼ cup granulated sugar, 2 large eggs, 4 tablespoons unsalted butter (melted), ¼ cup honey, and 1 cup buttermilk, until well combined.
- Add this mixture to the flour and cornmeal and using a spatula, fold to combine. You want to mix until the dry ingredients are fully moistened, but don't overwork the batter.
- Pour the cornbread batter into the greased baking dish. Bake for 20-25 minutes, until the center is set and a toothpick inserted into the center of the cornbread comes out dry.
- Allow to cool for at least 10 minutes, and then slice into squares or wedges for serving.
Notes
Homemade Buttermilk:Add 1 tablespoon white vinegar or lemon juice in a glass measuring cup and add milk of choice until you reach 1 cup of total liquid. Let sit for 5 minutes and use as directed.
Baking Powder: Any time you are baking or cooking with cornmeal, use aluminum-free baking powder to ensure that your cornbread does not have a metallic aftertaste.
Flour: Feel free to use whole white wheat flour or a 1:1 gluten-free all-purpose flour in place of the all-purpose flour.
Storage: Once fully cooled, store cornbread in an airtight container for up to 2 days at room temperature. Alternatively, store the cornbread in an airtight container in the refrigerator for up to 5 days. Never wrap cornbread with foil.
Nutrition
Calories: 179kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 295mg | Potassium: 104mg | Fiber: 2g | Sugar: 11g | Vitamin A: 203IU | Vitamin C: 0.03mg | Calcium: 109mg | Iron: 1mg
